Chicken Parmesan Stuffed Zucchini Boats

Chicken Parmesan Stuffed Zucchini Boats are a flavorful, healthy twist on a classic Italian comfort food. Instead of breaded chicken, this dish features hollowed-out zucchini boats filled with tender cooked chicken, savory marinara sauce, and melted cheese. It’s a low-carb, high-protein meal that satisfies your craving for Chicken Parmesan in a lighter, veggie-forward way.

Why You’ll Love This Recipe

• Low in carbs but full of classic Italian flavor
• A clever and tasty way to use up summer zucchini
• Simple to prepare and bake in under an hour
• Family-friendly and great for meal prep
• Easily customizable with different sauces or cheeses

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Medium zucchinis, halved lengthwise
• Cooked chicken breast, shredded or chopped
• Marinara or tomato sauce
• Garlic powder
• Italian seasoning
• Salt and black pepper
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Fresh basil or parsley (for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
2. Prepare the zucchini: Slice zucchinis in half lengthwise and use a spoon to scoop out the center to create “boats.” Lightly season with salt and pepper.
3. Make the filling: In a bowl, mix the cooked chicken with marinara sauce, garlic powder, Italian seasoning, and a sprinkle of Parmesan cheese.
4. Stuff the zucchini: Spoon the chicken mixture into the hollowed zucchini halves.
5. Top with cheese: Sprinkle mozzarella and more Parmesan on top of each boat.
6. Bake for 20–25 minutes, or until zucchini is tender and cheese is melted and bubbly.
7. Garnish with chopped fresh basil or parsley and serve hot.

Servings and timing

• Servings: 4 (1 zucchini = 2 boats)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add crushed red pepper flakes to the marinara or chicken mix
• Vegetarian Option: Use lentils, beans, or meatless crumbles instead of chicken
• Different Cheeses: Try provolone, fontina, or a blend of Italian cheeses
• Add Veggies: Mix in spinach, mushrooms, or bell peppers with the chicken filling

Storage/Reheating

• Storage: Store cooled zucchini boats in an airtight container in the refrigerator for up to 3 days
• Reheating: Reheat in the microwave or in a 350°F oven until warmed through
• Freezing: Not recommended, as zucchini tends to become watery when thawed

FAQs

Can I use raw chicken?

No, it’s best to use pre-cooked chicken to ensure quick, even baking.

Do I need to peel the zucchini?

No, the skin helps the boats hold their shape during baking.

Can I make these ahead of time?

Yes, you can prep and stuff the zucchini in advance, then bake just before serving.

What kind of chicken works best?

Rotisserie, leftover grilled chicken, or poached chicken breast all work well.

Can I make this dish dairy-free?

Yes, use your favorite dairy-free cheese alternative.

How do I prevent soggy zucchini?

Avoid overbaking and scoop out the inner zucchini flesh without thinning the walls too much.

Can I grill these instead of baking?

Yes, grill over medium heat in a foil packet for 20–25 minutes.

What sides go well with this?

Serve with garlic bread, a green salad, or cauliflower rice.

Can I use yellow squash instead of zucchini?

Absolutely — just adjust cooking time as needed.

How do I make this keto?

This recipe is naturally keto-friendly; just make sure your marinara is low in added sugars.

Conclusion

Chicken Parmesan Stuffed Zucchini Boats offer all the cheesy, saucy goodness of a classic Chicken Parm — minus the carbs. With minimal prep and maximum flavor, they’re the perfect healthy dinner option that doesn’t sacrifice taste. Great for busy weeknights, family meals, or anyone looking to eat more veggies without giving up comfort food.

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