High Protein Chicken Parmesan Zucchini Boats

Delicious and satisfying zucchini boats filled with ground chicken, marinara, and cheese, offering a healthy low-carb alternative to traditional pasta dishes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Low Carb

Calories: 350

Ingredients Method Notes

Ingredients

For the Zucchini Boats

4 medium medium zucchini

For the Filling

1 lb ground chicken You can swap with ground turkey or lean beef.
1 cup marinara sauce Store-bought marinara sauce is fine.
1 cup shredded mozzarella cheese Feel free to substitute with provolone or cheddar.
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning Crushed red pepper flakes can be added for heat.
Salt and pepper To taste.
Fresh basil For garnish, optional.

Method

Preparation

Preheat the oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the seeds to create boats.

Cooking

In a skillet over medium heat, cook the ground chicken until browned.
Add garlic powder, Italian seasoning, salt, and pepper.
Stir in the marinara sauce and simmer for 5 minutes.

Assembly and Baking

Fill each zucchini boat with the chicken mixture.
Top with mozzarella and Parmesan cheese.
Place the zucchini boats on a baking sheet and bake for 25-30 minutes, until the zucchini is tender and the cheese is bubbly.
Garnish with fresh basil if desired and serve.

Notes

Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for a few minutes or warm in the oven. They can last for up to 2 months in the freezer.