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This chicken stuffed zucchini boat recipe is so easy to make, they are perfect for a healthy weeknight meal. Stuffed zucchini boats are Keto friendly and low carb. Stuffed with chicken, marinara and topped with cheese, they make a quick and easy meal.
You can call it the Atkins Diet, the South Beach Diet, the Ketogenic Diet, or just plain Low-Carb Diet, I know a lot of us are trying to eat less carbs especially during the weekday. I love carbs as much as the next gal and I don’t deprive myself of it but I do try to have at least one low-carb meal during my day, usually at dinner. And that’s why you’ll see lots of low-carb recipes on my site and this newest edition: Chicken Stuffed Zucchini Boats!
What are the health benefits of zucchini?
Zucchinis are a great vegetable to incorporate into your diet. The benefits include:
- Lowering blood sugar levels
- Boosts energy
- Aids with weight-loss and weight management
- Improves digestion
- Contributes to a healthy heart
How to Make Stuffed Zucchini Boats
Essentially, you scoop out the flesh to make boats and then you stuff them! That’s the jist of it, but let’s go over it step-by-step to make sure it’s the best darn stuffed zucchini boats of your dreams! I start by cutting the zucchini in half lengthwise and scooping out the flesh or inside seeds. I like using a melon baller to do this. You can also use a regular small spoon.
What do you do with the flesh that you scoop out? I like chopping it up and adding it to stir fry or using it in an omelette. You can also throw it in soup. Definitely don’t discard it though.
That zucchini will go in the oven while we cook the chicken and then mix that chicken with the marinara sauce.
And then – you guessed it – the chicken gets stuffed in the zucchini. After I do that, I sprinkle on some parmesan cheese and mozzarella (the combination is wonderful!) and I place it back in the oven just until the cheese melts. At this point the zucchini is already cooked, so it’s just about getting that cheese to melt for a few minutes.
And before you know it, the recipe is ready to devour!
Top tips to make Chicken Stuffed Zucchini Boats
- Use organic chicken breasts that are raised without antibiotics.
- Use a pasta sauce that is low in sodium and added sugar.
- Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- You can make the scoop out the flesh of the zucchini one day in advance to make the recipe quicker the day you’re ready to eat it.
Frequently Asked Questions
Can you freeze stuffed zucchini boats?
I don’t advise that you freeze the cooked zucchini boats as they will lose their texture and become mushy. However, you can make extra filling and freeze that for the next time you make them.
What do you serve with stuffed zucchini boats?
These stuffed boats are a well balanced meal by themselves, and one would make a great appetizer. If you are not cutting carbs, you can of course serve them with a potato side dish like Air Fryer Potatoes or Healthy Mashed Potatoes.
What can you stuff zucchini boats with?
For best results, follow the recipe as is. If you’d like to substitute the chicken for ground chicken, turkey or even ground beef, that’s totally fine. Be sure to check out my Quinoa Stuffed Zucchini Boats as well!
Each boat is about 140 calories and loaded with 16 grams of protein! I’m usually stuffed after eating two of them. It’s a low carb, high protein and wonderfully tasting meal that is so easy to put together!
For more low carb recipes:
- Chicken Lettuce Cups
- Taco Stuffed Peppers
- Spaghetti Squash Lasagna Boats
- Eggplant Moussaka
- Healthy Tater Tots (made with zucchini)
- Zucchini Fritters
If you’ve tried this healthy-ish feel good Stuffed Zucchini Boats recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Stuffed zucchini boats
- Preheat oven to 400°F.
- To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.
- Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender.
- Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper.
- Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 minutes, stirring occasionally.
- Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven for 5 more minutes, or until the cheese is melted.
- Sprinkle with fresh basil and parmesan cheese, if desired, and serve.