Irresistible Chicken Parmesan Zucchini Boats
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.
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.