Low Carb Chicken Parmesan Stuffed Zucchini Boats
Zucchini Boats consist solely of cheese, pasta sauce, and ground chicken. Although it may seem easy, this meal is a family favorite that can be quickly put together.
Zucchini Boats Ingredients
- 1 pound of chicken ground
- 3-inch-long zucchini (or 4 small)
- 2 cups pasta sauce or marinara
- 3 cups of recently grated mozzarella
- 1 cup of grated parmesan season with salt, pepper, and garlic powder
- Chop the ground chicken in a large skillet over medium heat until it is no longer pink. Add salt, pepper, and garlic powder to taste.
- Add about 2 cups of tomato sauce to the chicken and reduce the heat so that it can simmer and absorb the sauce for a while (you don’t want it to be too runny, so you may need to use less if you’re using a thin sauce).
- Grease a 9×13-inch baking dish and preheat the oven to 400 degrees.
- De-stem and cut your zucchinis in half lengthwise while the chicken and sauce are simmering. The guts should be removed with a spoon or melon baller. *See tip in notes for how to manage the guts.
- Add 1/2 cup of parmesan and 2 cups of mozzarella to the chicken and sauce mixture; mix until liquefied.
- Sprinkle the remaining mozzarella and parmesan over the mixture before spreading it out onto the zucchini boats.
- After baking for 25 minutes with no cover on the center rack, turn the oven on to broil for a few minutes to brown the cheese.
- The gutted zucchini can be chopped up and used for zucchini fritters, added to scrambled eggs the next morning, tossed with a salad, or used in a supper casserole. If you’d like, you may also mix some of it with the chicken and sauce, but I like to exclude it.
- I frequently have a small amount of leftover chicken combination, which I consume for lunch the following day.
Since Rao’s Marinara and Pizza Sauce has fewer carbohydrates than others, I utilize it in the majority of my recipes. It is available at most supermarket stores.