Chicken Parmesan Stuffed Zucchini Boats
A delicious low-carb dish featuring zucchini boats filled with seasoned chicken and melted cheese, baked to perfection.
Ingredients
Meat
- 1 lb ground chicken
Vegetables
- 3 large zucchinis (or 4 small)
Sauces
- 2 cups marinara or pasta sauce (Rao’s Marinara recommended)
Cheese
- 3 cups freshly shredded mozzarella (Tillamook Mozzarella suggested)
- 1 cup shredded parmesan (Cabot or Tillamook vegetarian rennet parmesan)
Seasonings
- to taste salt, pepper, garlic powder
Instructions
- Cook ground chicken in a skillet until no longer pink; season with salt, pepper, and garlic powder.
- Mix in marinara sauce and simmer until absorbed; preheat oven to 400°F and prepare baking dish.
- Slice zucchinis in half lengthwise and scoop out centers to form boats.
- Combine mozzarella and parmesan with chicken mixture; stuff into zucchini boats and top with remaining cheese.
- Bake for 25 minutes, then broil 2-3 minutes until cheese browns. Let cool slightly before serving.
Notes
Use fresh zucchini for best results and adjust seasoning to taste.