IRRESISTIBLE CHICKEN PARMESAN ZUCCHINI BOATS

Imagine biting into a tender zucchini boat, overflowing with juicy, perfectly seasoned chicken, smothered in marinara sauce, and topped with a blanket of melted mozzarella and parmesan cheese. These Chicken Parmesan Zucchini Boats are not only incredibly delicious but also a fantastic way to enjoy a classic comfort food while keeping things light and healthy. Get ready to experience a guilt-free indulgence that will have you saying “Mamma Mia!” – you’ve got this!

What You’ll Need: The Ingredients

For the Zucchini Boats:

• 4 medium zucchini, halved lengthwise and seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Chicken Parmesan Filling:

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (24 ounce) jar marinara sauce, divided
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• Salt and pepper to taste

Optional Garnish:

• Fresh basil leaves, chopped

Let’s Get Cooking: Step-by-Step Instructions

Prepping the Zucchini Boats

1. Preheat your oven to 375°F (190°C).
2. Using a spoon, scoop out the seeds and some of the flesh from the zucchini halves, creating a boat-like shape. Be careful not to pierce the skin.
3. Brush the zucchini boats with olive oil and season with salt and pepper.
4. Place the zucchini boats in a baking dish and set aside.

Making the Chicken Parmesan Filling

1. In a large skillet, heat olive oil over medium heat.
2. Add the cubed chicken and cook until browned and cooked through. Season with salt and pepper.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
4. Pour in most of the marinara sauce (reserve about 1/2 cup for topping the zucchini boats later), oregano, basil, and red pepper flakes (if using). Stir well to combine.
5. Simmer for 5-7 minutes, allowing the flavors to meld together.
6. Stir in 1/4 cup of the grated Parmesan cheese.

Assembling and Baking the Chicken Parmesan Zucchini Boats

1. Spoon the chicken parmesan filling into the prepared zucchini boats, distributing it evenly.
2. Top each zucchini boat with a spoonful of the reserved marinara sauce.
3. Sprinkle the remaining Parmesan cheese and mozzarella cheese over the top.
4. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
5. Garnish with fresh basil leaves, if desired.
6. Let cool slightly before serving. Enjoy!

Why These Zucchini Boats Are a Game-Changer

Okay, let’s talk about why you NEED these Chicken Parmesan Zucchini Boats in your life. First off, they are incredibly versatile. Are you looking for Chicken Zucchini Bake alternative? Do you want to cut down on carbs but still enjoy your favorite comfort foods? These zucchini boats are the answer! They’re also packed with flavor and texture, making them a satisfying and delicious meal. Plus, they’re surprisingly easy to make, even on a busy weeknight. This recipe is a fantastic way to incorporate more vegetables into your diet without sacrificing taste. For those seeking diet-friendly dinners that don’t compromise on flavor, this is a winner.

Tips and Tricks for Perfect Zucchini Boats

Alright, let’s get real. Sometimes, things in the kitchen don’t go exactly as planned. Here are some tips and tricks to help you nail these Chicken Parmesan Zucchini Boats every single time.

Choosing the Right Zucchini

The size of the zucchini matters! Aim for medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are too large, as they can be watery and less flavorful. Also, look for zucchini that are roughly the same size so they cook evenly.

Preventing Soggy Zucchini

Nobody wants soggy zucchini boats! To prevent this, make sure to scoop out enough of the flesh and seeds to create a good-sized cavity. You can also lightly salt the inside of the zucchini boats after scooping them out and let them sit for about 15 minutes. This will draw out some of the excess moisture. Pat them dry with a paper towel before filling.

Spice It Up (or Tone It Down)

Don’t be afraid to adjust the seasoning to your liking! If you like a little heat, add an extra pinch of red pepper flakes or a dash of hot sauce to the chicken parmesan filling. If you prefer a milder flavor, omit the red pepper flakes altogether. Fresh herbs like oregano and basil can also add a burst of flavor.

Getting the Cheese Just Right

The cheese is what takes these zucchini boats from good to amazing. Use a combination of Parmesan and mozzarella cheese for the best flavor and texture. Freshly grated Parmesan cheese will melt more evenly and have a richer flavor than pre-grated cheese. Don’t be shy with the cheese – pile it on for a truly decadent experience!

Making it Keto and Low-Carb Friendly

These Chicken Parmesan Zucchini Boats are naturally low in carbs, making them a great option for those following a keto or low-carb diet. To make them even more keto-friendly, you can use a sugar-free marinara sauce and be mindful of the amount of cheese you use. This dish fits perfectly into the category of super simple keto meals. Also, if you’re looking for prediabetic recipes meals low carb, this recipe is a fantastic choice. For another delicious option, try these Mushroom Ricotta Zucchini Boats!

Variations to Keep Things Interesting

Want to mix things up? Here are a few variations to try:

Italian Sausage Zucchini Boats

Swap out the chicken for Italian sausage for a heartier and more flavorful filling. Brown the sausage in the skillet before adding the onion and garlic.

Vegetarian Zucchini Boats

Omit the chicken altogether and add more vegetables to the filling, such as mushrooms, bell peppers, and spinach. You can also add some cooked lentils or beans for extra protein.

Chicken Pesto Zucchini Boats

Instead of using marinara sauce, toss the cooked chicken with pesto sauce and spoon it into the zucchini boats. Top with mozzarella cheese and bake as directed.

Serving Suggestions for a Complete Meal

These Chicken Parmesan Zucchini Boats are delicious on their own, but they also pair well with a variety of side dishes. A simple side salad with a light vinaigrette is a great way to add some extra vegetables to your meal. You could also serve them with some Roasted Zucchini or a side of cauliflower rice. If you are not worried about carbs, consider serving these with a side of pasta or garlic bread.

Fast Healthy Keto Meals and Zero Carb Meals Ideas

Finding tasty and convenient options for fast healthy keto meals can be a challenge, but these Chicken Parmesan Zucchini Boats are a perfect fit. They are quick to prepare, packed with nutrients, and incredibly satisfying. For those seeking zero carb meals ideas, consider serving these zucchini boats with a side of steamed broccoli or a simple green salad.

More Chicken Parmesan Inspiration

If you love chicken parmesan as much as I do, you’re in luck! There are so many delicious ways to enjoy this classic dish. Be sure to check out this recipe for Baked Chicken Parmesan. Or, for a quick weeknight meal, try this Parmesan Chicken With Garlic Sauce. And if you’re looking for a sweet treat to round out your meal, give this Keto Zucchini Bread a try!

Wrapping Things Up

So there you have it – a delicious and healthy take on a classic favorite! These Chicken Parmesan Zucchini Boats are a fantastic way to enjoy all the flavors you love without the guilt. They’re easy to make, versatile, and perfect for any occasion. Give them a try and let me know what you think. Happy cooking!

Irresistible Chicken Parmesan Zucchini Boats

Amelia Chen-Morrison

Enjoy a lighter, healthier take on chicken parmesan with these zucchini boats! Tender zucchini halves are filled with juicy, seasoned chicken, marinara sauce, and melted mozzarella and parmesan, creating a satisfying and flavorful meal that’s both easy to make and guilt-free.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 450 kcal

Equipment

• Oven
• baking dish
• Large skillet
• Spoon
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Mixing spoon

Ingredients

  

• 4 medium zucchini, halved lengthwise
• 1 tablespoon olive oil for zucchini
• ½ teaspoon salt for zucchini
• ¼ teaspoon black pepper for zucchini
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 tablespoon olive oil for chicken
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• ½ cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese, divided
• Salt and pepper to taste for chicken
• Fresh basil leaves, chopped optional garnish

Instructions

 

• Preheat your oven to 375°F (190°C).
• Using a spoon, scoop out the seeds and some of the flesh from the zucchini halves, creating a boat-like shape. Be careful not to pierce the skin.
• Brush the zucchini boats with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place the zucchini boats in a baking dish and set aside.
• In a large skillet, heat 1 tablespoon olive oil over medium heat.
• Add the cubed chicken and cook until browned and cooked through. Season with salt and pepper to taste.
• Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
• Pour in most of the marinara sauce (reserve about 1/2 cup for topping the zucchini boats later), oregano, basil, and red pepper flakes (if using). Stir well to combine.
• Simmer for 5-7 minutes, allowing the flavors to meld together.
• Stir in 1/4 cup of the grated Parmesan cheese.
• Spoon the chicken parmesan filling into the prepared zucchini boats, distributing it evenly.
• Top each zucchini boat with a spoonful of the reserved marinara sauce.
• Sprinkle the remaining Parmesan cheese and mozzarella cheese over the top.
• Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
• Garnish with fresh basil leaves, if desired.
• Let cool slightly before serving. Enjoy!

Notes

For best results, use medium-sized zucchini. To prevent soggy zucchini boats, salt the inside of the zucchini after scooping out the flesh and let sit for 15 minutes, then pat dry. Adjust seasoning to your liking, adding more red pepper flakes for heat or omitting them for a milder flavor. For a keto-friendly version, use sugar-free marinara sauce. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave.