Description
Indulge in the delightful flavors of Chicken Parmesan Zucchini Boats, a low-carb twist on the classic dish. These vibrant zucchini halves are generously stuffed with seasoned ground chicken, smothered in savory pasta sauce, and topped with a melty layer of cheese. Perfect for weeknight dinners or casual gatherings, this recipe balances nutrition and taste without compromising on satisfaction. With simple preparation and plenty of room for customization, these zucchini boats are sure to impress family and friends alike!
Ingredients
Scale
- 4 medium zucchini
- 1 lb ground chicken
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 garlic cloves (minced)
- 1 cup pasta sauce
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional: sliced fresh basil for topping
Instructions
- Preheat the oven to 400°F (200°C). Spray a 9×13 inch baking dish with cooking spray.
- In a non-stick skillet over medium-high heat, cook the ground chicken until fully cooked (about 8-10 minutes), seasoning it with salt and pepper.
- Reduce heat to low; add minced garlic and sauté for about a minute. Stir in pasta sauce and cook for an additional 3 minutes.
- Cut each zucchini in half lengthwise and scoop out seeds to create hollow boats.
- Arrange zucchini halves cut-side up in the baking dish. Fill each boat with the chicken mixture.
- Top each filled boat with grated parmesan and mozzarella cheese.
- Cover with foil and bake for about 35 minutes until zucchini is tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 200g)
- Calories: 325
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg