These Stuffed zucchini boats are easy, Keto friendly and low carb. Stuffed with chicken, marinara and topped with cheese, they make a quick and easy meal
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.
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.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead: 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.
Substitutes: 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.