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Keto Chicken Parmesan Zucchini Boats

A delightful dish featuring zucchini halves filled with tender chicken, rich marinara, and gooey melted cheese - perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini Vibrant and fresh, perfect for holding all those tasty fillings.
  • 1 cup cooked chicken, shredded Use leftover chicken for convenience or cook some fresh.
  • 1 cup marinara sauce A rich, tomato-based sauce adds depth of flavor.
  • 1 cup shredded mozzarella cheese The gooey hero of our dish!
  • 1/2 cup grated Parmesan cheese For that delightful salty crunch.
  • 1 teaspoon Italian seasoning A mix of dried herbs to elevate the flavor.
  • to taste Salt and pepper Essential for seasoning.
  • to drizzle tablespoon Olive oil To enhance flavors and ensure perfect roasting.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out some of the flesh to create a boat-like shape.
  3. Drizzle olive oil over the zucchini halves, then sprinkle with salt and pepper. Place hollow side up on a baking sheet.
  4. In a medium bowl, combine the shredded chicken, marinara sauce, Italian seasoning, and half of the mozzarella cheese. Mix until well combined.
  5. Spoon the chicken mixture into each hollow zucchini half, pressing down gently to pack it in.
  6. Top each filled zucchini with the remaining mozzarella and sprinkle the grated Parmesan over the top.
  7. Place the baking sheet in the oven and bake for about 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
  8. Remove from the oven, let them cool slightly, and serve warm.

Notes

Substitutions: Use turkey or sautéed mushrooms for a vegetarian option. Be mindful not to overbake the zucchini to avoid mushiness. Ensure enough of the zucchini flesh is carved out before stuffing for best results. To store, let cool, then keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best texture.