Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash the zucchini thoroughly and then slice them in half lengthwise. Use a spoon to carefully scoop out the seeds and a little of the flesh, creating a boat-like cavity. Be careful not to scoop too deeply, as you want to maintain the integrity of the zucchini wall. You can reserve the scooped-out zucchini flesh for another use, like a quick stir-fry or sauté.2 medium zucchini
- In a shallow bowl, combine the almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix these dry ingredients well to ensure even distribution of the seasonings.1/4 cup almond flour, 1/4 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- In a separate medium bowl, toss the finely diced chicken breast with 1 tablespoon of olive oil until lightly coated. Then, add the seasoned almond flour mixture to the bowl with the chicken. Toss everything together, ensuring each piece of chicken is evenly coated in the flavorful mixture.1 pound boneless, skinless chicken breast, 2 tablespoons olive oil, 1/4 cup almond flour, 1/4 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the coated chicken and cook for about 3-4 minutes, stirring occasionally, until lightly browned. This step helps to give the chicken a more desirable texture and flavor, though it can be skipped if you are in a significant time crunch, in which case the chicken will cook through in the oven.2 tablespoons olive oil, 1 pound boneless, skinless chicken breast
- Place the hollowed-out zucchini halves onto a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Spoon the marinara sauce into the cavity of each zucchini half, spreading it evenly.2 medium zucchini, 1/2 cup marinara sauce
- Distribute the coated chicken pieces evenly over the marinara sauce in each zucchini boat. Top each boat generously with the shredded mozzarella cheese and an extra sprinkle of grated Parmesan cheese.1 pound boneless, skinless chicken breast, 1/2 cup marinara sauce, 2 ounces shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender-crisp, the chicken is cooked through, and the cheese is melted and bubbly and golden brown.
- Carefully remove the baking sheet from the oven. If desired, garnish the Keto Chicken Parmesan Zucchini Boats with fresh basil leaves before serving hot.Fresh basil leaves
Notes
Leftover Keto Chicken Parmesan Zucchini Boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the cheese is re-melted.