Low Carb Chicken Parmesan Stuffed Zucchini Boats
A delicious low-carb twist on classic chicken Parmesan, these zucchini boats are packed with flavorful ground chicken and cheesy goodness.
Ingredients
Vegetables
- 4 medium zucchinis (halved and scooped out)
- 1 lb ground chicken
- 1 cup marinara sauce (low sugar)
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- for garnish fresh basil leaves (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchinis in half lengthwise, scoop out seeds, and set aside.
- Cook ground chicken in a skillet until browned, add garlic, oregano, basil, salt, and pepper; cook 2 more minutes.
- Mix in marinara sauce and half of mozzarella, then stuff into zucchini boats. Top with remaining cheese.
- Bake covered for 25 minutes, then uncover and bake 10-15 minutes until bubbly and golden. Garnish with basil before serving.
Notes
For best results, use fresh herbs and low-sugar marinara sauce.