Chicken Parmesan Zucchini Boats (Print-Friendly Format)
Healthy and delicious zucchini boats stuffed with cheesy chicken parmesan goodness.
# Required Ingredients:
01 -
1 lb ground chicken
02 -
3 large zucchinis (or 4 small)
03 -
2 cups marinara or pasta sauce
04 -
3 cups freshly shredded mozzarella
05 -
1 cup shredded parmesan
06 -
Salt, pepper, and garlic powder to taste
# How to Make It:
01 -
In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper, and garlic powder.
02 -
Mix in about 2 cups of marinara or pasta sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit. Reduce the amount of sauce if it's too thin.
03 -
Preheat your oven to 400°F (200°C), and grease a 9x13 inch baking dish.
04 -
While the chicken mixture is simmering, de-stem and halve the zucchinis lengthwise. Use a spoon or melon baller to hollow out the centers.
05 -
Mix 2 cups of shredded mozzarella and 1/2 cup of shredded parmesan into the chicken and sauce mixture; stir until melted.
06 -
Spoon the chicken and sauce mixture into the hollowed zucchinis. Sprinkle the remaining mozzarella and parmesan over the top.
07 -
Bake the zucchini boats uncovered in the center rack of the oven for 25 minutes. Then, switch to broil for a few minutes to brown the cheese.
# Additional Information:
01 -
Save the zucchini interiors for dishes like fritters, scrambled eggs, salads, or casseroles.
02 -
Extra chicken mixture can be stored for a quick lunch the next day.
03 -
Rao's Marinara or pizza sauce is recommended for its lower carb content.