A waft of savory, melted cheese greeted me as I pulled these Keto Chicken Parmesan Zucchini Boats from the oven, a meal that is not only healthy but bursting with flavor. This dish takes about 45 minutes to prepare and cook and works beautifully since it delivers the classic flavors of chicken parmesan but swaps traditional pasta for tender zucchini boats.
This recipe is perfect for anyone looking for a healthy yet satisfying meal, especially those following a low-carb diet. It’s a fantastic weeknight dinner option or a great make-ahead meal that can be stored easily in the fridge for a quick reheat.
Why You’ll Love This Recipe
- The zucchini adds a unique texture and keeps the meal lighter.
- Ground chicken cooks quickly, making it a fast dinner solution.
- The melty mozzarella and parmesan create a deliciously cheesy topping.
- A simple one-pan meal means less cleanup after cooking.
What You’ll Need
Gather everything you need to make these delicious zucchini boats.
For the Chicken Filling
- 1 lb ground chicken
- 2 cups marinara or pasta sauce
- 3 cups freshly shredded mozzarella
- 1 cup shredded parmesan, divided
For the Zucchini Boats
- 3 large zucchinis (or 4 small)
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
Use low-sugar marinara for a healthier option.
Substitutions & Swaps
- Ground turkey for ground chicken
- Cauliflower or eggplant for zucchini
- Nutritional yeast for parmesan for a dairy-free option
How to Make It
Get ready to enjoy a delicious, low-carb meal with these easy steps.
Cook chicken
In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper, and garlic powder.
Simmer sauce
Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don’t want it to be too runny, so if you’re using a thin sauce you may need to use a little less).
Preheat oven
Preheat your oven to 400 degrees Fahrenheit, and grease a 9×13 baking dish.
Prepare zucchini
While the chicken and sauce are simmering, de-stem and cut your zucchinis in half lengthwise. Use a spoon or melon baller to carve out the guts.
Mix cheeses
Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan into the chicken and sauce mixture; stir until the cheeses are melted.
Fill zucchini
Spoon the mixture onto your zucchini boats, and sprinkle the remaining mozzarella and parmesan over top.
Bake
Bake uncovered in the center rack for 25 minutes, then switch your oven to broil for a few minutes to brown the cheese.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the zucchini may become mushy.
Reheat: Microwave for 1-2 minutes or until heated through.
Tips for Best Results
- Ensure you don’t overcook the zucchini to maintain its structure.
- Use freshly shredded cheese for better melting and flavor.
- Adjust the seasoning to your taste for a more personalized meal.
Serving Suggestions
- Serve with a side salad for a complete meal.
- Pair with low-carb garlic bread for a comforting touch.
- Great for meal prep—perfect for busy weeknights.
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