Chicken Parmesan Zucchini Boats

$- 4 medium zucchinis - 1 lb ground chicken - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 teaspoon Italian seasoning - 1 garlic clove, minced - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil leaves for garnish - Red pepper flakes for heat - Chopped spinach for extra veggies - Fresh parsley for garnish - Any other cheese like provolone or cheddar Each serving (1 zucchini boat) has around: - Calories: 350 - Protein: 30g - Fat: 20g - Carbohydrates: 10g - Fiber: 3g - Sugar: 5g These ingredients make Chicken Parmesan Zucchini Boats a tasty and healthy choice. The dish is low in carbs and high in protein. You can adjust the ingredients as you like. Adding more veggies or spices can make it your own. Enjoy this simple meal that packs a lot of flavor! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). While it warms, grab your zucchinis. Cut them in half lengthwise. Use a spoon to scoop out the center. Leave some flesh on the sides, so they hold their shape. Set the scooped-out flesh aside; we will use it later. In a large skillet, pour in one tablespoon of olive oil and heat it over medium heat. Add one minced garlic clove and stir for about one minute until it smells great. Next, add one pound of ground chicken. Break it apart with a spatula as it cooks. Stir until it turns brown and is cooked through, which takes about five to seven minutes. Season with salt, pepper, and half a teaspoon of Italian seasoning. Chop the zucchini flesh you saved earlier. Add it to the skillet with the cooked chicken. Pour in one cup of marinara sauce and half of the shredded mozzarella cheese. Stir it all together and let it simmer for about three minutes. This step makes the filling flavorful and rich. Take your hollowed zucchinis and place them in a baking dish. Carefully fill each boat with the chicken mixture. Press down lightly to pack it in well. This helps keep everything together while it bakes. Top each stuffed zucchini with the rest of the shredded mozzarella cheese. Then, sprinkle half a cup of grated Parmesan cheese on top. Cover the baking dish with aluminum foil and bake for twenty minutes. After that, remove the foil and bake for another ten minutes. This makes the cheese melty and bubbly. Once done, let them cool for a few minutes and garnish with fresh basil leaves before serving. Enjoy your meal! When selecting zucchinis, look for firm, glossy skin. They should feel heavy for their size. Avoid zucchinis with blemishes or soft spots. Smaller zucchinis are often sweeter and more tender. Aim for ones about six to eight inches long for the best results. Fresh zucchinis offer more flavor and better texture in your dish. To make stuffed zucchini boats shine, scoop out the flesh gently. Leave some flesh for structure. This helps the boat hold its shape. When cooking the chicken, make sure to break it apart well. This ensures even cooking and flavor. Don't rush the simmer with the marinara sauce; let it meld for a few minutes. For a golden top, broil the boats at the end. Just keep an eye on them to prevent burning. If you have leftovers, store them in an airtight container. They will keep in the fridge for about three days. For reheating, use the oven for the best texture. Preheat to 350°F (175°C) and bake for about 15 minutes. You can also microwave them for a quicker option, but the texture may not be as good. Enjoying these zucchini boats later is just as tasty! Pro Tips Choose Firm Zucchini: Select firm, medium-sized zucchinis to ensure they hold their shape during baking and provide a sturdy base for your filling. Customize the Filling: Feel free to add other ingredients like diced bell peppers, onions, or mushrooms to the chicken mixture for added flavor and nutrition. Use Fresh Herbs: Incorporate fresh herbs like basil or parsley into the filling for an aromatic boost that enhances the overall flavor of the dish. Allow to Cool: Let the zucchini boats cool for a few minutes after baking to make them easier to handle and to prevent burns when serving. {{image_2}} You can easily make this dish vegetarian. Use ingredients like lentils or chickpeas instead of chicken. These options give you protein and texture. You can also add mushrooms for a meaty feel. They bring a nice umami taste to the dish. For a cheesy twist, use ricotta or cottage cheese in the filling. This adds creaminess and flavor. While marinara is a classic choice, you can explore other sauces. Try pesto for a fresh, herby flavor. Alfredo sauce also works well if you like a creamy texture. For cheese, mix mozzarella with provolone or gouda. These cheeses melt beautifully and add depth to the dish. Adding a touch of feta or goat cheese can also bring a tangy twist. If you love spice, add crushed red pepper flakes to the filling. It gives a nice kick without overpowering the dish. You can also mix in diced jalapeños for a bolder flavor. For extra zing, consider adding a dash of hot sauce to the marinara. This way, you can customize the heat to your taste. Experiment and find the level of spice that you enjoy! To store unbaked zucchini boats, follow these steps: - Place the filled zucchini boats in a single layer. - Cover them tightly with plastic wrap or foil. - Keep them in the fridge for up to 24 hours. This way, you can prep ahead and bake them fresh later. You can freeze unbaked zucchini boats for easy meals later. Here’s how: - Prepare the zucchini as directed, but do not bake them. - Wrap each boat in plastic wrap. - Place wrapped boats in a freezer-safe bag or container. - Label with the date and freeze for up to three months. To use, thaw in the fridge overnight before baking. To reheat cooked zucchini boats, follow these tips: - Preheat your oven to 350°F (175°C). - Place the zucchini boats on a baking dish. - Cover with foil to keep them moist. - Bake for about 15-20 minutes until heated through. You can also use a microwave for a quick reheat. Just place one boat on a microwave-safe plate and heat for 1-2 minutes. Enjoy your meal! Yes, you can use different meats in this recipe. Ground turkey or beef works well. If you prefer, you can even use cooked shredded chicken. Each option brings its own flavor. Just season it the same way as the ground chicken. You can adjust the cooking time based on the meat you choose. Using turkey or beef may take a bit longer to cook through. Always check the meat's internal temperature to ensure it's safe. To make Chicken Parmesan Zucchini Boats gluten-free, use gluten-free marinara sauce. Most brands are gluten-free, but always check the label. You can also use gluten-free breadcrumbs if you want a crunchy topping. Mix them with your cheese for added texture. This way, you can still enjoy the great taste without gluten. Be sure to keep all other ingredients gluten-free as well. These zucchini boats are great on their own, but sides can elevate your meal. A simple green salad pairs nicely. You can also serve garlic bread for a classic touch. Roasted vegetables add color and health to your table. For a light option, try steamed broccoli or asparagus. Each side complements the flavors of the boats well. This blog post covered making Chicken Parmesan Zucchini Boats from start to finish. We discussed key ingredients and ways to enhance flavors. I shared step-by-step instructions, along with tips for selecting the best zucchinis and cooking techniques. You learned about different variations and how to store or freeze your creations. In summary, these boats are fun and healthy. Experiment with flavors and enjoy this dish. You’ll impress family and friends with your tasty cooking!$

Delicious zucchini boats stuffed with ground chicken, marinara sauce, and topped with melted cheese.

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
1 lb ground chicken
1 cup marinara sauce
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
0.5 teaspoon Italian seasoning
1 clove garlic, minced
to taste salt and pepper
1 tablespoon olive oil
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C). Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats, making sure to leave a bit of flesh on the sides for structure. Set aside the scooped-out flesh for later use.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add in the ground chicken, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
Chop the zucchini flesh you scooped out and add it to the skillet with the cooked chicken. Pour in the marinara sauce and half of the mozzarella cheese (reserve the other half for topping). Stir everything together and let it simmer for about 3 minutes.
Place the hollowed zucchinis on a baking dish or sheet. Carefully fill each zucchini boat with the chicken mixture, pressing down lightly to pack it in.
Top each stuffed zucchini boat with the remaining mozzarella cheese and sprinkle grated Parmesan cheese generously over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Feel free to add more vegetables to the filling for extra nutrition.

Keyword baked, chicken, healthy, Parmesan, zucchini