Description
Chicken Parmesan Stuffed Zucchini Boats are a deliciously light and nutritious twist on the classic Italian favorite. These zucchini boats are stuffed with a flavorful chicken, marinara, and cheese filling, then baked until golden and bubbly for a comforting weeknight meal you can feel good about.
Ingredients
Units
Scale
Zucchini Boats
- 4 medium zucchini
- 1 tablespoon olive oil
- Salt and pepper, to taste
Chicken Filling
- 2 cups cooked, shredded chicken breast
- 1 cup marinara sauce (plus extra for serving)
- 1 teaspoon dried Italian seasoning
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil, for garnish
Instructions
- Prep the Zucchini: Preheat your oven to 400°F (200°C). Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, making “boats.” Brush with olive oil, then sprinkle with salt and pepper. Arrange cut-side up in a large baking dish.
- Make the Chicken Filling: In a medium bowl, combine the shredded chicken, marinara sauce, Italian seasoning, minced garlic, and crushed red pepper flakes. Stir until the chicken is evenly coated with the sauce and seasonings.
- Fill the Zucchini: Spoon the chicken mixture evenly into each zucchini boat, gently pressing the filling to fit as much as possible.
- Add Cheese: Sprinkle the mozzarella and Parmesan cheese evenly on top of the filled zucchini boats, pressing lightly so the cheese sticks to the filling.
- Bake: Bake uncovered for 20–25 minutes, or until the zucchini is tender and the cheese is melted and golden brown on top.
- Garnish and Serve: Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley or basil before serving. Add extra warmed marinara sauce if desired.
Notes
- For a shortcut, use rotisserie chicken for the filling.
- You can prepare the zucchini boats up to 1 day ahead; store covered in the fridge and bake when ready to serve.
- Swap out the chicken for ground turkey or a vegetarian option like lentils for a different twist.
- If you prefer spicy, add more crushed red pepper to the filling.
Nutrition
- Serving Size: 2 zucchini halves (1 boat)
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 72mg
