Chicken Parmesan Zucchini Boats
A healthy twist on a classic favorite, these Chicken Parmesan Zucchini Boats are packed with flavor and nutrients, making them a quick and satisfying weeknight meal.
Ingredients
Vegetables
- 4 medium medium zucchinis Choose firm zucchinis without blemishes.
Protein
- 1 pound ground chicken Can substitute with ground turkey or a meat alternative.
Sauce and Spices
- 1 cup marinara sauce Can swap with pesto for a different flavor.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheeses
- 1 cup shredded mozzarella cheese Consider other cheeses like goat cheese or feta for variety.
- ½ cup grated Parmesan cheese
Others
- Olive oil for drizzling Use as needed.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create 'boats'.
Cooking
- In a skillet, cook the ground chicken over medium heat until browned, about 5-7 minutes.
- Add marinara sauce, Italian seasoning, salt, and pepper, stirring until heated through.
- Stuff the zucchini boats with the chicken mixture, then top with mozzarella and Parmesan cheese.
- Place the stuffed zucchinis on a baking sheet and drizzle with olive oil.
- Bake for 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
Serving
- Serve hot and enjoy! These zucchini boats can be served as a main dish or alongside a fresh salad.
Notes
If you have leftovers, store them in an airtight container in the fridge for 3-4 days. To reheat, place in the oven at 350°F (175°C) until heated through, or microwave for a quick option.