Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!
I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.
For another fruit and vegetable swap, try this Cranberry Tuna Salad on Apple Slices.
To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.
Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.
Cover the zucchini with shredded mozzarella and grated parmesan cheese. Cover, and bake until the cheese is melted and the zucchini is soft.
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Chicken Parmesan Zucchini Boats Recipe
Video
Ingredients
- 4 medium zucchini about 1 ¾ pounds
- 1 lb. ground chicken
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves minced
- 1 cup pasta sauce
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional: sliced fresh basil for topping
Instructions
- Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
- Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
- As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
- Place the zucchini in the baking dish cut-side up.
- Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
- Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
- Cover the baking dish with foil. Bake for 35 minutes.
- Sprinkle with fresh basil and serve.
Nutrition
Check out all of my great chicken recipes.
These are amazing- making them for the 2nd time tonight!Changed them up a little, as I didn’t have all the right ingredients (used light cheddar cheese, tomato paste and added some Italian spices) Even my kids LOVED them!
Love it! Didn’t make enough. The family went back for second and third helpings
This was really good! I will make it again, I tweaked it a bit, I sautéed ½ of a yellow onion, and fresh sliced mushrooms and added it to the cooked meat mixture. I was wondering if this would work in a large red pepper since I may not be able to find large zucchini during the winter months.
I made these today and they are deff a keeper…. I was thinking, do you think it would be any good if I was to throw the zucchini scrapping so in with the chicken mix, or would it make it watery?
Hi Gerry, I definitely think you could add the zucchini to the chicken while the chicken is browning. The water from the zucchini should evaporate.
Whatdoya think about adding a measure of cooked/crumpled center cut bacon to this recipe?
Made these tonight…they were delicious!!
I just served this to my family – we LOVED it !! Thank you !!
Did anyone make a side dish? I feel like my plate is so naked but I couldn’t think of what to serve with it.
I am baking mine now and am serving with a side salad.
We had corn on the cob and rice pilaf with it.
Made this tonight with ground turkey since I couldn’t find ground chicken around here. It was delicious! It reminds me of the pasta sauce my mom makes, except much healthier.
This was so delicious! I used ground turkey for mine.
My family loved them!
While making these I discovered a quick way to scoop the zucchinis. If you have a melon ball scooper it makes this part so easy!
Any ideas on what I can do with the surplus of zuchini I scraped out? I hate waisting by just throwing it away? Thanks in advance!! I’m currently making this dish!
I’m considering running it through the food processor and adding it to the filling. I think it’ll be a great way to add bulk and avoid waste.
Make zucchini bread and it does freeze well.
Finely chop and add to sauteing chicken.
This recipe looks great and simple. Could it be frozen before baked? Not sure if zucchini freezes well. Thanks!
Hi Jenn. That’s a good question. Honestly, I’m not sure. I haven’t tried it. And, like you, I’m not sure how well the zucchini would hold up in the freezer. If I get around to trying this, I’ll be sure to let you know how it turns out. 🙂
I was wondering if I can switch out the ground chicken for ground turkey meat instead or will that effect the taste?
Hi Niko. You could totally switch out chicken and turkey. It will taste very similar. Hope you like it!
do you think I could use diced chicken instead of ground?
Thanks for this! I made it last week and am making it again tonight. So yummy!
Oh that’s wonderful Adrienne! I’m so happy that you like it 🙂
Hi Amanda! This is absolutely what I want to do with my surplus of garden zucchini! This is completely satisfying and is definitely an inspired use of the vegetable. xo
Thanks Danielle! Hope you like it!!
Came across this recipe online, went out to the grocery store right away, and now I can’t stop eating it for dinner! Delicious! Thank you.
That’s great John! I’m so glad!
I pre cook the cut boats 10 – 15 minutes before stuffing with meat mixture and I add the parm cheese to the meat Then they don’t have to bake as long with cheese 15 -20 minutes Always good
I used to make stuffed zucchini all the time, but I always cut the zucchini in half and baked it first, then it was easier to scoop out the middle. Plus I was able to use the stuff I scooped out in the recipe! And you can NEVER use too much garlic! 😉
Zucchini boats always make for the most delicious of dinners.. especially when they are stuffed with as much cheesy and chicken-y filling as this. YUM.
Do you think mixing italian bread crumbs in the ground chicken would make it more of an authentic chicken Parmesan?
Mmmm, that sounds good, actually!
Sure. I’m sure that would be great. I was just going for a bread/pasta free meal with this recipe. But, bread crumbs would be a nice addition.
I’m thinking about sprinkling panko bread crumbs on top of the cheese when it’s melted and leaving the foil off the last 10 minutes