Keto Chicken Parmesan Stuffed Zucchini Boats
A healthy, low-carb twist on classic Chicken Parmesan, these stuffed zucchini boats are warm, cheesy, and perfect for any family dinner.
Ingredients
For the Zucchini Boats
- 2 medium medium zucchini Cut in half lengthwise
- 1 pound ground chicken Cooked until no longer pink
- 1 cup marinara sauce Keto-friendly
- 1 cup shredded mozzarella cheese For topping the zucchini boats
- 1/4 cup grated Parmesan cheese For topping
- 1 teaspoon Italian seasoning For flavoring
- to taste Salt and pepper For seasoning
- for drizzling Olive oil Enhances flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center to create boats.
- In a skillet, cook the ground chicken over medium heat until it’s no longer pink and a thermometer reads 165°F (74°C).
- Stir in the marinara sauce and Italian seasoning, and season with salt and pepper to taste.
- Place the zucchini boats on a baking sheet and drizzle with olive oil to enhance their flavor.
- Stuff each zucchini boat with the chicken mixture, and then top generously with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is nice and bubbly.
- Serve warm, and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. They freeze well; just ensure they're properly cooled before placing them in a freezer-safe bag or container. Thaw in the fridge overnight and reheat in the oven when ready to serve. For added flavor, sauté the zucchini scooped-out centers with garlic or onions before adding them to your chicken mixture. Experiment with different cheeses for variation.