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Chicken Parmesan Stuffed Zucchini Boats

Chicken Parmesan Stuffed Zucchini Boats

Chicken Parmesan Stuffed Zucchini Boats are a delightful and healthy twist on a classic Italian favorite, offering a low-carb, flavor-packed meal that's surprisingly easy to prepare. This recipe transforms humble zucchini into edible vessels brimming with cheesy, saucy chicken parmesan goodness, making it a weeknight hero and a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Broil Time (Optional) 2 minutes
Total Time 45 minutes
Servings: 4 zucchini boats
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large zucchini
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts finely diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste
  • 1 cup marinara sauce plus more if needed
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1/4 cup Italian-seasoned breadcrumbs optional, for topping crunch
  • fresh basil leaves chopped, for garnish (optional)

Equipment

  • Oven
  • Spoon
  • Skillet
  • Baking dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly. Slice each zucchini in half lengthwise, creating canoe-like shapes. Using a spoon, carefully scoop out the seeds and a small portion of the flesh from the center of each zucchini half, creating a well. Be careful not to scoop all the way through to the other side; you want to create a sturdy boat. You can reserve the scooped-out zucchini flesh for another use if you like.
    2 large zucchini
  2. Heat the olive oil in a large skillet over medium-high heat. Add the finely diced chicken breasts to the skillet. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook the chicken, stirring occasionally, until it's browned and cooked through, about 5-7 minutes.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
  3. Once the chicken is cooked, drain off any excess liquid. Add the marinara sauce to the skillet with the chicken. Stir well to coat the chicken evenly.
    1 cup marinara sauce
  4. Arrange the hollowed-out zucchini halves in a baking dish. Spoon the chicken and marinara mixture generously into the wells of each zucchini boat, filling them to the brim.
    2 large zucchini
  5. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the chicken mixture in each zucchini boat. If you desire an extra crunchy topping, sprinkle the Italian-seasoned breadcrumbs over the cheese layer.
    1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup Italian-seasoned breadcrumbs
  6. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and bubbly.
  7. For a golden-brown and slightly crispy topping, remove the foil during the last 2-3 minutes of baking and switch the oven to broil on low. Keep a close eye on the zucchini boats to prevent burning.
  8. Carefully remove the Chicken Parmesan Stuffed Zucchini Boats from the oven. Let them rest for a minute or two before serving. Garnish with fresh chopped basil, if desired.
    fresh basil leaves

Notes

Stored refrigerated leftovers stay fresh for up to 3-4 days. Frozen, they last up to 2-3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.