Stuffed Zucchini Boats

5 from 94 votes

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

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 254kcal

Author Yumna Jawad

Equipment

Ingredients

4 zucchinis stems removed
Cooking spray
1 pound boneless skinless chicken breast cut into small cubes
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¾ cup marinara sauce
¼ cup grated parmesan cheese
¼ cup shredded mozzarella cheese

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Save for another use.
Place the zucchini on the prepared baking sheet cut-side up and lightly coat with cooking spray. Bake for 15 minutes, until the zucchini becomes slightly tender.
Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken Italian seasoning, garlic powder, salt and pepper. Cook, stirring occasionally for 8-10 minutes, until chicken is cooked through. Add the marinara sauce and cook, stirring occasionally, for an additional 2 minutes.
Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven and bake for 5-7 more minutes or until the cheese melts.
Sprinkle with fresh basil and parmesan cheese, if desired, and serve.

Notes

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.

Nutrition