Description

A healthy twist on the classic Italian favorite—these zucchini boats are loaded with juicy chicken, marinara, and gooey cheese, finished with a crunchy breadcrumb topping.

Ingredients

4 medium zucchini, halved lengthwise
2 cups cooked chicken breast, shredded or chopped
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/3 cup panko breadcrumbs
1 tsp Italian seasoning
2 tbsp olive oil (plus more for drizzling)
Salt and pepper, to taste
Fresh basil, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
Scoop out the zucchini pulp, leaving a 1/4-inch border. Brush with olive oil and sprinkle with salt and pepper.
In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then stir in chicken, 3/4 cup marinara, Italian seasoning, and 1/4 cup Parmesan. Mix well and remove from heat.
Spoon chicken mixture into zucchini boats. Top with mozzarella, remaining Parmesan, and panko breadcrumbs. Drizzle lightly with olive oil.
Place in a baking dish, cover loosely with foil, and bake for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and zucchini is tender.
Let cool slightly. Garnish with fresh basil before serving, if desired.

Notes

Use ground chicken if preferred—just cook it first with the garlic.
Swap panko for gluten-free breadcrumbs to make this recipe gluten-free.
Make it vegetarian with lentils or mushrooms instead of chicken.
Freeze assembled, unbaked boats for later—thaw overnight and bake as directed.
To reheat, use the oven for best texture.