Low Carb Chicken Parmesan Stuffed Zucchini Boats

1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.

2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don’t want it to be too runny, so if you’re using a thin sauce you may need to use a little less).

3. Preheat your oven to 400 degrees, and grease a 9×13 baking dish.

4. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts and place them in your dish. *See tip in notes for what to do with the guts.

5. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture and stir until melted.

6. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.

7. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.

Don’t forget to pin and save for later! 🙂