If you’re looking for easy low carb dinner recipes, these chicken parmesan stuffed zucchini boats are a slam dunk. Even my kids love this recipe. They are also incredibly easy to make with just 5 simple ingredients.
Ingredients
1 lb ground chicken
3 large zucchinis (or 4 small)
2 cups marinara or tomato sauce
3 cups freshly shredded mozzarella
1 cup shredded parmesan
salt, pepper and garlic powder to taste
Instructions
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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.
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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).
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Preheat your oven to 400 degrees, and grease a 9×13 baking dish.
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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.
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Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture and stir until melted.
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Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.
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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! 🙂
