Chicken Parmesan Stuffed Zucchini Boats Recipe

Welcome to my West Virginia Kitchen!  Looking for a delicious and healthy twist on a classic Italian dish?  My Chicken Parmesan Stuffed Zucchini Boats are the perfect solution!

This low-carb, high protein meal is packed with flavor and easy to make, making it a great choice for a weeknight dinner.  Follow my step-by-step guide to create this mouthwatering dish that will leave your family asking for more.  I can't wait to share it with you so...

Let's Get Started!

INGREDEINTS:

For this Chicken Parmesan stuffed Zucchini Boat Recipe you will need to grab a few simple ingredients.  

• 4 Medium Zucchini
• 1 lb Ground Chicken (or rotisserie chicken, chopped)
• 1 cup Marinara Sauce
• 1 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan
• 1/4 cup Breadcrumbs (or crushed pork rinds for low-carb)
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning
• Salt and Pepper, to taste
• Fresh Basil or Parsley for garnish

INSTRUCTIONS:

1. Prepare the Zucchini:  Preheat your oven to 375°F/190°C.  Wash the zucchini and cut off the ends.  Slice each zucchini in half lengthwise.  Using a spoon, scoop out the seeds and some of the flesh to create a hollow center, leaving about 1/4 inch of zucchini around the edges.  
2. Make the Filling:  Place a skillet over medium-high heat and add olive oil.  Add the ground chicken to the pan season with salt and pepper, and cook until fully cooked and no longer pink. Add the cooked chicken to a large mixing bowl and add the marinara sauce, garlic powder, Italian seasoning, salt and pepper.  Mix until the chicken is evenly coated with the sauce. 
3. Assemble the Zucchini Boats:  Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper.  Spoon the chicken mixture into each zucchini half, filling them generously.  Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top of the stuffed zucchini boats.  If desired, sprinkle breadcrumbs or crush pork rinds on top for an added crunchy texture.
4. Bake:  Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown. Remove from the oven and let cool for a few minutes. 
5. Serve:  Garnish with fresh parsley or basil before serving.  Enjoy your Chicken Parmesan Stuffed Zucchini Boats warm.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Rotisserie Chicken:  Save time by using rotisserie chicken for the filling.  Just chop it up finely.  
• Cheese Varieties:  Feel free to experiment with different cheeses such as provolone or fontina for a unique twist. 
• Make Ahead:  These zucchini boats can be assembles ahead of time and stored in the refrigerator until you're ready to bake them. 
• Side Dish:  Serve with a side salad or garlic bread for a complete meal. 

FAQs:

Can I make this recipe vegetarian?

Absolutely!  Substitute the chicken with cooked quinoa, lentils, or a plant-based chicken alternative.  

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the oven or microwave before serving.  

Can I freeze stuffed zucchini boats?

Yes, you can freeze them before baking.  Wrap each stuffed zucchini boat in plastic wrap and place them in a freezer-safe container.  When ready to eat, bake from frozen at 375°F/190°C for 35-40 minutes. 

Chicken Parmesan Stuffed Zucchini Boats are a delightful and nutritious way to enjoy the flavors of classic Chicken Parmesan without the extra carbs.  This dish is not only easy to prepare, but also versatile, making it perfect for busy weeknights or special occasions.  Try it today and watch it become a new favorite in your household.  

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Yield: 6 BoatsAuthor: Mandee PoguePin it

Chicken Parmesan Stuffed Zucchini

Discover the perfect blend of flavors with our Chicken Parmesan Stuffed Zucchini Boats recipe. This healthy, low-carb dish is easy to make and sure to become a family favorite.

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients:

• 4 Medium Zucchini
• 1 lb Ground Chicken (or rotisserie chicken, chopped)
• 1 cup Marinara Sauce
• 1 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan
• 1/4 cup Breadcrumbs (or crushed pork rinds for low-carb)
• 1 tsp Garlic Powder
• 1 tsp Italian Seasoning
• Salt and Pepper, to taste
• Fresh Basil or Parsley for garnish

instructions

1. Prepare the Zucchini:  Preheat your oven to 375°F/190°C.  Wash the zucchini and cut off the ends.  Slice each zucchini in half lengthwise.  Using a spoon, scoop out the seeds and some of the flesh to create a hollow center, leaving about 1/4 inch of zucchini around the edges.  
2. Make the Filling:  Place a skillet over medium-high heat and add olive oil.  Add the ground chicken to the pan season with salt and pepper, and cook until fully cooked and no longer pink. Add the cooked chicken to a large mixing bowl and add the marinara sauce, garlic powder, Italian seasoning, salt and pepper.  Mix until the chicken is evenly coated with the sauce. 
3. Assemble the Zucchini Boats:  Place the hollowed-out zucchini halves on a baking sheet lined with parchment paper.  Spoon the chicken mixture into each zucchini half, filling them generously.  Sprinkle the shredded mozzarella cheese and grated parmesan cheese evenly over the top of the stuffed zucchini boats.  If desired, sprinkle breadcrumbs or crush pork rinds on top for an added crunchy texture.
4. Bake:  Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown. Remove from the oven and let cool for a few minutes. 
5. Serve:  Garnish with fresh parsley or basil before serving.  Enjoy your Chicken Parmesan Stuffed Zucchini Boats warm.  

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