Keto Chicken Parmesan Zucchini Boats
A delicious low-carb take on classic Italian Chicken Parmesan, using zucchini instead of pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto
Ingredients
- 1 lb ground chicken
- 3 large zucchinis, halved lengthwise and scooped
- 2 cups marinara or pasta sauce (no sugar added)
- 3 cups freshly shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- Salt, pepper, and garlic powder to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Prepare the Zucchini: Slice the zucchinis in half lengthwise and gently scoop out the center to create boats. Lightly sprinkle with salt and set aside to drain.
- Cook the Chicken: In a skillet over medium heat, add the ground chicken. Season with salt, pepper, and garlic powder. Cook, stirring frequently, until the chicken is browned and cooked through.
- Add Marinara Sauce: Pour the marinara sauce into the skillet with the ground chicken. Allow it to simmer for about 5–7 minutes, letting the flavors meld.
- Stuff the Zucchini: Arrange the zucchini boats in a baking dish. Fill each boat with the chicken mixture, packing it in well.
- Top with Cheese: Generously sprinkle the mozzarella cheese over each stuffed zucchini, followed by a light dusting of parmesan.
- Bake: Place the dish in the oven and bake for 20–25 minutes, or until the cheese is bubbly and golden.
- Broil for Crispiness (optional): If you prefer a crispy top, switch the oven to broil for an additional 2–3 minutes.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve warm.
Notes
Choose firm zucchinis for the best texture; avoid soft spots. For the healthiest option, opt for a no-sugar added marinara sauce. Freshly shredded cheese melts better than pre-shredded varieties.