Keto Chicken Parmesan Zucchini Boats
Deliciously cheesy and low-carb, these zucchini boats are filled with seasoned ground chicken and topped with mozzarella and Parmesan for a comforting dinner option.
Ingredients
For the Zucchini Boats
- 4 medium medium zucchinis Choose firm, evenly sized for uniform baking.
- 1 pound ground chicken Lean and mild; ground turkey can be used.
- 1 cup marinara sauce Pick a low-sugar brand to keep it keto-friendly.
- 1 cup shredded mozzarella cheese Whole-milk mozzarella melts best.
- 1/2 cup grated Parmesan cheese Adds salty, nutty flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- Olive oil for drizzling
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easier cleanup.
- Halve zucchinis lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of flesh so the shells hold shape. Season the insides lightly with salt.
Cooking
- Heat a skillet over medium. Add the ground chicken and cook, breaking it up with a spatula. Sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until no pink remains and the chicken is lightly browned (about 6–8 minutes).
- Stir the marinara into the cooked chicken and let it simmer 1–2 minutes to meld flavors. Remove from heat.
- Arrange the zucchini boats on the prepared baking sheet. Fill each boat evenly with the chicken-marinara mixture.
- Sprinkle shredded mozzarella over each filled boat, then grate Parmesan on top. Drizzle a little olive oil over the cheese to help browning.
- Bake for 25–30 minutes, until zucchinis are tender and cheese is bubbly and golden. If you prefer extra color, broil for 1–2 minutes—watch carefully to avoid burning.
- Serve warm.
Notes
For a faster meal, use already cooked or rotisserie chicken mixed with marinara. Refrigerate leftovers within two hours of baking. Store in an airtight container for up to 3–4 days, or freeze for up to 2 months.