Chicken Parmesan Zucchini Boats

Chicken Parmesan stuffed zucchini gives you all the flavors of the traditional chicken Parmesan but in a lightened up and super easy recipe.

Course Main Dishes

Cuisine Italian

Keyword chicken parmesan, chicken parmesan zucchini boats, easy dinner recipes, low carb zucchini recipes, stuffed zucchini, zucchini boats

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 190kcal

Author Shannah Coe

Preheat oven to 350 degrees. Lightly spray a casserole dish with nonstick cooking spray. Set aside.
Slice zucchini in half lengthwise. Using a melon baller, remove the inside of each zucchini piece to create a "boat." Roughly chop the zucchini parts removed from the middle. Place into prepared casserole dish.
2-3 zucchini
Heat oil in a large pan over medium heat. Add onion and saute for 3-5 minutes or until softened. Add garlic and chopped zucchini. Saute for 2-4 minutes or until fragrant. Remove from pan.
1 Tablespoon oil, 1 onion, 2 cloves garlic, 1 teaspoon Italian seasoning
Add ground chicken to pan and cook, stirring to crumble, until fully cooked. Stir in Italian seasoning and onion mixture. Cook for 1-2 minutes. Stir in 1/2 cup pasta sauce and 1/4 cup shredded Parmesan.
1 pound ground chicken, 1 1/2 cups pasta sauce, 1/2 cup shredded Parmesan cheese
Spoon chicken mixture into zucchini boats. Spoon remaining pasta sauce on top.
Top with remaining Parmesan cheese and mozzarella cheese. Bake in preheated oven for 10-15 minutes or until cheese is melted and sauce is bubbly.
1 cup shredded Mozzarella cheese