Baked Chicken Parmesan Zucchini Boats
Getting your veggies in couldn’t be easier with these delicious chicken parmesan stuffed zucchini boats. They are also low carb and high in protein!
Servings: 4
Calories: 321.5kcal
Ingredients
- 3 medium zucchini
- 1 tsp olive oil
- ½ small onion finely chopped
- 2 cloves garlic minced
- 2 cups chicken breast, cooked, shredded*
- 1½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ cup marinara sauce **
- 1 cup mozzarella cheese part-skim, shredded
- 1/4 cup Parmesan cheese grated
- ¼ cup breadcrumbs whole grain, optional
- basil leaves, optional for garnish
Notes
* To prepare this recipe, you can use rotisserie chicken as an easy shortcut.
** Look for low-sodium marinara varieties.
*** If you have leftover zucchini flesh you can put it in a freezer bag and blend it into smoothies or sauces, or add it to zucchini bread or muffins.
** Look for low-sodium marinara varieties.
*** If you have leftover zucchini flesh you can put it in a freezer bag and blend it into smoothies or sauces, or add it to zucchini bread or muffins.
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise. Using a knife, carefully create a crosshatch pattern on the inside of each zucchini. Using a spoon, scoop out the zucchini flesh, making sure to save the leftover flesh for later.3 medium zucchini
- Spread a thin layer of marinara sauce on the bottom of a baking dish (about 3 tablespoons) and place the hollowed zucchini boats in the baking dish.1 ½ cup marinara sauce
- Heat olive oil in a skillet over medium heat. Add onion and minced garlic and sauté for 4-5 minutes or until fragrant.1 tsp olive oil, ½ small onion, 2 cloves garlic
- Finely chop the reserved zucchini flesh and add 1½ cups to the skillet. Cook for about 3-4 minutes until softened. (see notes for tips on how to use remainder of zucchini flesh)
- Add the shredded chicken to the skillet along with ⅓ cup of marinara sauce, Italian seasoning, salt, and pepper. Stir and cook for an additional 2-3 minutes until the chicken is heated through.2 cups chicken, 1½ tsp Italian seasoning, ¼ tsp pepper, 1 ½ cup marinara sauce, ¼ tsp salt
- Fill each zucchini boat with the chicken mixture, dividing it evenly among the boats. Spoon the remaining marinara sauce over each stuffed zucchini boat. Sprinkle shredded mozzarella cheese over the top of each boat, followed by grated Parmesan cheese, chopped fresh basil, and breadcrumbs (optional).1 cup mozzarella cheese, 1/4 cup Parmesan cheese, ¼ cup breadcrumbs, basil
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh basil leaves before serving.
Cooking Tips
Tomato Sauce:Opt for a low-sugar marinara sauce or make your own tomato sauce from scratch using fresh tomatoes and herbs for maximum flavor.Cheese:Use part-skim mozzarella cheese and freshly grated Parmesan cheese for a lighter, but still flavourful, topping.
Nutrition
Nutrition Facts
Baked Chicken Parmesan Zucchini Boats
Amount per Serving
Calories
321.5
% Daily Value*
Fat
12.2
g
19
%
Saturated Fat
5.5
g
34
%
Trans Fat
0.01
g
Cholesterol
75.6
mg
25
%
Sodium
586.8
mg
26
%
Potassium
946.5
mg
27
%
Carbohydrates
26.4
g
9
%
Fiber
3.9
g
16
%
Sugar
12.5
g
14
%
Protein
28.3
g
57
%
Vitamin C
42.3
mg
51
%
Vitamin D
0.2
µg
1
%
Calcium
254.3
mg
25
%
Iron
2.8
mg
16
%
Magnesium
70.8
mg
18
%
Zinc
2.3
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.