If you’re on the hunt for a comforting yet healthy dish that won’t derail your low-carb goals, this Keto Chicken Parmesan Zucchini Boats Recipe is a total game-changer. I absolutely love how it feels like an indulgent Italian classic but keeps things light and fresh by using zucchini as the “boat” to hold all that cheesy, saucy goodness. Whenever I make this, it’s a hit with both family and friends—even the picky eaters can’t get enough!

One of the things that makes this Keto Chicken Parmesan Zucchini Boats Recipe so special is how simple and quick it comes together, making it perfect for busy weeknights or meal-prep sessions. Plus, you’ll find that the blend of melted mozzarella, Parmesan, and savory ground chicken paired with vibrant marinara sauce keeps you satisfied and energized without any of the carb-heavy guilt. Trust me, this is one recipe you’ll want to keep in your rotation!

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Why You’ll Love This Recipe

Low-Carb and Keto-Friendly: Perfectly tailored to fit your keto lifestyle without sacrificing flavor or satisfaction.
Comfort Food with a Healthy Twist: Gets that classic cheesy chicken parmesan vibe with a veggie-packed base instead of pasta.
Quick and Easy to Prepare: Ready in under an hour, so you won’t spend all night in the kitchen.
Family-Approved: My family actually fights over the last zucchini boat—so you know it’s a crowd-pleaser.

The image shows a close-up of two zucchini halves filled with a thick, creamy mixture and topped with a layer of golden brown melted cheese. The zucchini is cut lengthwise, with the green edge of the skin visible at the bottom, providing a fresh green contrast to the warm orange and brown hues of the baked filling. The cheese layer has a bubbly and slightly crispy texture with darker spots where it has browned more. The zucchini boats are placed on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together to create a hearty, flavorful filling that feels indulgent but stays keto-friendly. When shopping, I always reach for a good quality marinara sauce low in added sugars to keep things truly keto.

Ground chicken: Lean and tender, it cooks quickly and mixes well with spices and sauce.
Zucchinis: Look for firm, evenly sized zucchinis that can hold plenty of stuffing without being too watery.
Marinara or pasta sauce: Choose a low-carb, sugar-free option like Rao’s for depth of flavor without hidden carbs.
Freshly shredded mozzarella: Melts beautifully and gives you that gooey, cheesy texture we all crave.
Shredded parmesan: Adds salty sharpness and a lovely crust once baked on top.
Salt, pepper, and garlic powder: Essential for seasoning and bringing the flavors to life.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Keto Chicken Parmesan Zucchini Boats Recipe is a versatile base—you can easily make it your own depending on what you have on hand or your mood that day. I’ve experimented with adding different herbs or swapping chicken for turkey, and every version has been delicious!

Herbed Twist: Adding fresh basil or oregano to the chicken mixture gives it a garden-fresh boost that’s simply irresistible.
Spicy Kick: I sometimes toss in red pepper flakes or a dash of cayenne for a little heat that livens up the flavors.
Cheese Swap: Feel free to use provolone or even a bit of goat cheese for a creamier texture and tang.
Veggie Mix-In: If you’re not a fan of plain zucchini guts in your mix, try adding chopped mushrooms or spinach for extra nutrients.

How to Make Keto Chicken Parmesan Zucchini Boats Recipe

Step 1: Cook and Season the Ground Chicken

Start by heating a large skillet over medium heat and cooking the ground chicken, breaking it apart with a spatula until it’s no longer pink. Season it generously with salt, pepper, and garlic powder. This step sets the foundation, so don’t rush—get a nice, even cook to build great flavor.

Step 2: Simmer with Marinara Sauce

Once the chicken is cooked, stir in about 2 cups of marinara sauce and lower the heat. Let it simmer so the meat absorbs the sauce, but watch it closely because you don’t want it too watery—if your sauce is on the thinner side, use a bit less. This simmering step really brings the flavors together.

Step 3: Prepare the Zucchini Boats

While your chicken is simmering, preheat your oven to 400°F and grease a 9×13 baking dish. Cut your zucchinis lengthwise and scoop out the seeds and some of the flesh using a spoon or melon baller, creating “boats” ready to hold all that cheesy chicken goodness. I like saving the scooped zucchini for breakfast scrambles or zucchini fritters later—no waste here!

Step 4: Mix Cheese into the Chicken Mixture

Mix 2 cups of shredded mozzarella and half a cup of Parmesan cheese into the chicken sauce while it’s still warm. Stir until the cheese melts and everything is creamy and combined—it’s such a satisfying texture and flavor boost!

Step 5: Stuff and Bake

Spoon the cheesy chicken mixture into each zucchini boat, packing it nicely. Then sprinkle the remaining mozzarella and Parmesan cheese over the top for that irresistible golden crust. Place the boats in the oven’s center rack and bake uncovered for about 25 minutes. Finish by broiling for a few minutes to get that bubbly, browned cheese—you’ll want to watch closely so it doesn’t burn.

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Pro Tips for Making Keto Chicken Parmesan Zucchini Boats Recipe

Drain Zucchini Guts Properly: I learned to scoop out the zucchini flesh well and pat it dry to prevent sogginess during baking.
Use High-Quality Sauce: Rao’s marinara is my go-to because it’s low in carbs and tastes authentic, which really lifts the entire recipe.
Don’t Skip the Broil Step: That last few minutes under the broiler gives the cheese the perfect golden finish that makes the dish irresistible.
Avoid Overfilling the Boats: Leaving a little space on top helps the cheese brown evenly without spilling over during baking.

How to Serve Keto Chicken Parmesan Zucchini Boats Recipe

The dish shows six long zucchini halves laid side by side in a white baking dish on a white marbled surface. Each zucchini half is topped with a layer of chunky tomato sauce, covered by a thick layer of melted cheese that is golden brown and bubbly, with some darker browned spots on top. The zucchini skins are dark green and shiny around the edges, while the inside is pale green and soft under the toppings. The cheese layer looks textured with small melted lumps and a smooth melted surface across each zucchini strip. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling fresh chopped basil or parsley over the finished zucchini boats for a burst of color and freshness that balances the rich cheese. A light drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can also add a nice touch if you like a little extra flavor.

Side Dishes

Since these zucchini boats are pretty filling, I usually keep sides simple—maybe a crisp green salad with a lemon vinaigrette or some roasted garlic asparagus. Sometimes I pair it with cauliflower rice for an even heartier meal.

Creative Ways to Present

For special occasions, I’ve arranged the zucchini boats on a platter garnished with fresh herbs and cherry tomatoes for a vibrant presentation. You can also sprinkle some toasted pine nuts or drizzle a balsamic glaze to elevate the look and flavor. It’s a surefire way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I like to store leftover zucchini boats in an airtight container in the fridge for up to 3 days. They hold together well and actually taste better the next day once the flavors have melded even more.

Freezing

Freezing is a great option for this recipe! I freeze the fully assembled boats (before baking) in a freezer-safe dish, then bake them straight from frozen—just add about 10 extra minutes to the baking time. This trick has saved me on busy nights more times than I can count.

Reheating

To reheat leftovers, I recommend popping them in the oven at 350°F for 10-15 minutes to refresh that crispy cheese top and warm everything evenly. Microwaving can make the zucchini watery, so the oven method keeps the texture just right.

FAQs

Can I use a different type of ground meat for this recipe?

Absolutely! Ground turkey or even ground beef can work well if you prefer. Just adjust the seasoning and cooking time slightly depending on the meat’s fat content. I personally love ground chicken for its mild flavor and lean profile, but feel free to customize.
What can I do with the scooped-out zucchini pulp?

I don’t like wasting the zucchini guts, so I chop them up and toss them into scrambled eggs, mix them into zucchini fritters, or add them to other casseroles. They’re mild and absorb flavors well, making them perfect for other keto-friendly meals.
Is this recipe suitable for meal prep?

Yes! It reheats beautifully and can be made in advance for quick lunches or dinners. Simply store in airtight containers and reheat in the oven for the best texture.
Can I make this recipe dairy-free?

For a dairy-free version, you can substitute the mozzarella and Parmesan with dairy-free cheese alternatives, though the texture will differ slightly. Be sure to choose a good melting dairy-free cheese to keep that cheesy feel.

Final Thoughts

I truly believe this Keto Chicken Parmesan Zucchini Boats Recipe strikes the perfect balance between healthy eating and comfort food cravings. I always feel proud serving it, and it’s one of those dishes that makes me excited to cook again. If you give it a try, I hope you love it as much as my family does—just like sharing a tasty secret with a good friend!

Keto Chicken Parmesan Zucchini Boats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews

Author: Emily
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Low Carb

Print Recipe

Description

Keto Chicken Parmesan Zucchini Boats are a delicious and easy low-carb meal perfect for those following a ketogenic or keto-friendly diet. Ground chicken is cooked with savory tomato sauce and Italian seasonings, then mixed with melted mozzarella and parmesan cheeses, and stuffed into hollowed-out zucchini halves. Baked until bubbly and broiled until the cheese is perfectly browned, these zucchini boats deliver all the comforting flavors of classic chicken parmesan in a healthy, vegetable-based dish.

Ingredients

Units Scale

Chicken Mixture

1 lb ground chicken
2 cups marinara or pasta sauce
2 cups freshly shredded mozzarella
1/2 cup shredded parmesan
Salt, pepper and garlic powder to taste

Zucchini Boats

3 large zucchinis (or 4 small)
Remaining 1 cup shredded mozzarella (for topping)
Remaining 1/2 cup shredded parmesan (for topping)

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Instructions

Cook the Chicken: In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season well with salt, pepper, and garlic powder to enhance the flavor.
Simmer with Sauce: Mix in about 2 cups of marinara or pasta sauce with the cooked chicken. Turn the heat to low and let it simmer so the chicken absorbs the sauce flavors. If your sauce is thin, reduce the amount slightly to avoid excess liquid.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Grease a 9×13-inch baking dish to prevent sticking.
Prepare the Zucchini Boats: While the chicken simmers, wash and de-stem the zucchinis. Cut them in half lengthwise and use a spoon or melon baller to carefully scoop out the seeds and soft flesh, creating hollow zucchini boats ready for stuffing.
Mix Cheese into Chicken Mixture: Stir in 2 cups of shredded mozzarella and 1/2 cup parmesan into the chicken and sauce mixture until the cheeses melt and combine evenly.
Stuff the Zucchini: Spoon the cheesy chicken mixture evenly into each zucchini boat, filling the cavities well.
Add Cheese Topping: Sprinkle the remaining mozzarella and parmesan cheese over the tops of the stuffed zucchinis to create a golden crust once baked.
Bake and Broil: Place the baking dish uncovered on the center rack of the oven and bake for 25 minutes. Then switch the oven to broil for a few minutes until the cheese topping is bubbly and browned to your liking. Watch closely to avoid burning.

Notes

The zucchini guts you scoop out can be chopped and saved for zucchini fritters, added to scrambled eggs, tossed into a salad, or incorporated into casseroles for zero waste.
You might have some extra chicken mixture leftover, which makes a convenient and tasty lunch the next day.
Using a low-carb marinara like Rao’s is recommended for keeping this recipe keto-friendly.

Nutrition

Serving Size: 1 stuffed zucchini boat
Calories: 380
Sugar: 6g
Sodium: 680mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg