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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

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)

Instructions

  1. 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.
  2. 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.
  3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Grease a 9×13-inch baking dish to prevent sticking.
  4. 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.
  5. 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.
  6. Stuff the Zucchini: Spoon the cheesy chicken mixture evenly into each zucchini boat, filling the cavities well.
  7. Add Cheese Topping: Sprinkle the remaining mozzarella and parmesan cheese over the tops of the stuffed zucchinis to create a golden crust once baked.
  8. 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

Find it online: https://emilyquickdinners.com/keto-chicken-parmesan-zucchini-boats-recipe/