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chicken parm stuffed zucchini low carb

Chicken Parm Stuffed Zucchini Low Carb

This recipe transforms tender zucchini boats into a hearty, flavorful meal that’s both healthy and incredibly satisfying, proving that low-carb eating can be absolutely delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 zucchini boats
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1.5 lbs total
  • 1 tablespoon olive oil plus more for drizzling
  • 8 ounces boneless, skinless chicken breast finely diced or ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup marinara sauce low-sugar or homemade preferred
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • optional fresh basil leaves for garnish

Equipment

  • Oven
  • Baking Sheet
  • Spoon
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Wash the zucchini thoroughly and trim off the ends. Halve each zucchini lengthwise. Using a spoon, carefully scoop out the flesh from the center of each zucchini half, leaving about a 1/4-inch border to create a boat. Reserve the scooped-out zucchini flesh – you can chop it finely and add it to the chicken mixture if you like, or save it for another use. Lightly drizzle the inside of the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet.
    2 medium zucchini, 1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced chicken breast (or ground chicken). Season with garlic powder, onion powder, salt, and pepper. Cook, breaking up the chicken with a spoon, until it's browned and cooked through, about 5-7 minutes. If you chose to include the chopped zucchini flesh, add it to the skillet during the last 2 minutes of cooking to soften.
    1 tablespoon olive oil, 8 ounces boneless, skinless chicken breast, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
  3. Spoon the cooked chicken mixture evenly into each of the prepared zucchini boats.
    8 ounces boneless, skinless chicken breast
  4. Drizzle a tablespoon of marinara sauce over the chicken in each zucchini boat. Sprinkle evenly with shredded mozzarella cheese and grated Parmesan cheese. Top with a pinch of dried oregano.
    1/4 cup marinara sauce, 1/4 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 1/4 teaspoon dried oregano
  5. Place the baking sheet with the stuffed zucchini into the preheated oven. Bake for 25-30 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and golden brown.
  6. Carefully remove the baking sheet from the oven. Let the stuffed zucchini cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
    optional fresh basil leaves

Notes

Leftover Chicken Parm Stuffed Zucchini Low Carb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven method at 350°F (175°C) for 10-15 minutes, or microwave on medium power for 1-2 minutes.