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- 4 medium zucchini - 1 pound ground chicken - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients create a tasty and healthy meal. The zucchini serves as a boat, and the ground chicken adds protein. The marinara sauce gives a rich flavor, while the cheeses melt beautifully. If you can't find ground chicken, use ground turkey or even cooked shredded chicken. For marinara sauce, any tomato-based sauce works well. You can swap mozzarella with provolone or cheddar if you prefer. If you want a dairy-free option, try vegan cheese. Each serving of Chicken Parmesan Zucchini Boats has about: - Calories: 350 - Protein: 28g - Carbohydrates: 10g - Fat: 20g - Fiber: 3g This dish is high in protein and low in carbs. It keeps you full while being light and healthy. Enjoy these boats as a quick weeknight meal! {{ingredient_image_1}} First, wash the zucchini. Cut each zucchini in half lengthwise. Use a spoon to scoop out the center. Leave a small border to keep the shape. Set aside the scooped-out zucchini flesh for later. This step makes room for the tasty filling. Next, gather your ground chicken. It’s best to use fresh chicken for flavor. Now, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for one minute. The smell will be amazing! Next, add the ground chicken. Season it with salt, pepper, and dried Italian herbs. Cook the chicken for 7 to 8 minutes. Make sure it’s browned and fully cooked. Once done, stir in the reserved zucchini flesh and marinara sauce. Simmer this mixture for 3 to 4 minutes. Finally, add half of the mozzarella and Parmesan cheese. Stir until melted and mixed well. Grab a baking dish and place the zucchini boats inside. Spoon the chicken mixture into each boat. Don't be shy—fill them generously! After that, sprinkle the remaining mozzarella and Parmesan cheese on top. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes. The zucchini should be tender, and the cheese will be golden. Once done, garnish with fresh basil leaves. Enjoy your flavorful Chicken Parmesan Zucchini Boats! Choose zucchini that feels firm and heavy. Look for smooth skin without soft spots. The color should be bright green. Smaller zucchini often taste sweeter and are less watery. Aim for medium-sized ones, about 6 to 8 inches long. Don’t skip scooping out the flesh. This step creates space for the filling. If you leave too much flesh, your boats may get soggy. Avoid overcooking the zucchini. It should stay firm after baking, not mushy. Season the chicken filling well. A bland filling can make the dish less tasty. Use fresh mozzarella for a gooey, melty texture. Mix both mozzarella and Parmesan for depth of flavor. Add cheese halfway through baking for a nice golden top. For extra flavor, sprinkle some Italian herbs on top before serving. This adds a fresh touch and enhances the taste. Pro Tips Choose Firm Zucchini: Select medium-sized zucchini that are firm and free of blemishes for the best texture and flavor. Customize Your Filling: Feel free to add diced vegetables or swap the ground chicken for ground turkey or beef based on your preference. Cheese Variations: Experiment with different cheeses like provolone or gouda for a unique twist on the classic flavor. Serving Suggestions: Pair these zucchini boats with a side salad or garlic bread for a complete meal experience. {{image_2}} You can swap zucchini for eggplant or mushrooms. Eggplant has a rich taste and holds up well. Cut eggplant into thick slices or halves to create boats. Mushrooms can be stuffed full with the chicken mix, too. Both options give a fresh twist to this dish. You keep the cheesy goodness and the savory filling. If you want a low-carb option, use bell peppers instead of zucchini. They are sturdy and sweet, making a great base. You can also skip the marinara sauce to lower carbs. Instead, try using a homemade pesto or a creamy sauce. This change adds a new flavor while keeping it healthy. Feel free to play with sauces and herbs. Swap marinara for a spicy arrabbiata or a creamy Alfredo. Each sauce changes the whole vibe of the dish. For herbs, add fresh basil, parsley, or even cilantro for a twist. Experimenting can lead to exciting new meals. Enjoying all these flavors keeps dinner fun! To keep your Chicken Parmesan Zucchini Boats fresh, store them in a sealed container. Make sure they cool down first. Place a paper towel inside to absorb moisture. This helps prevent sogginess. You can keep them in the fridge for up to three days. Reheating is easy. Preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Heat for 1-2 minutes, but the oven gives better results. If you want to freeze them, wrap each boat tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat as mentioned before. Chicken Parmesan Zucchini Boats can last for about three days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty for your next meal. Yes, you can make Chicken Parmesan Zucchini Boats ahead of time. Prepare the filling and stuff the zucchini boats. Cover them and place them in the fridge. Bake them when you're ready to eat. This saves time on busy weeknights. A good side dish to serve is a simple salad. A mixed greens salad with a light vinaigrette pairs well. You could also serve garlic bread for a comforting touch. Both options complement the flavors of the zucchini boats. This blog covered everything you need for Chicken Parmesan Zucchini Boats. You learned about the ingredients, key tips, and step-by-step instructions. We explored tasty variations and how to store leftovers. Now you can create this dish with confidence. Enjoy the fresh flavors and healthy twist. Cook smart, avoid common mistakes, and impress your friends or family with this fun meal!

Chicken Parmesan Zucchini Boats

Delicious zucchini boats filled with ground chicken, marinara sauce, and topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchini
  • 1 pound ground chicken
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 2 grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Wash the zucchini and cut them in half lengthwise. Scoop out the center of each half to create a boat shape, leaving a small border around the edges for structure. Set aside the scooped-out zucchini flesh.
  • In a skillet over medium heat, heat the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
  • Add the ground chicken to the skillet, season with salt, pepper, and Italian herbs, then cook until browned and fully cooked through, about 7-8 minutes.
  • Incorporate the reserved zucchini flesh into the chicken mixture along with the marinara sauce. Stir well to combine and simmer for another 3-4 minutes.
  • Remove the skillet from heat and stir in half of the mozzarella and half of the Parmesan cheese until melted and combined.
  • Place the zucchini boats in a baking dish and spoon the chicken mixture generously into each boat.
  • Sprinkle the remaining mozzarella and Parmesan cheese over the top of each filled zucchini.
  • Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and golden.
  • Garnish with fresh basil leaves before serving.

Notes

Feel free to add more vegetables to the filling or adjust the cheese to your liking.
Keyword baked, chicken, healthy, parmesan, zucchini