Are you looking for a delicious and healthy dinner option? Look no further than these Chicken Parmesan Zucchini Boats! They're easy to make and are sure to satisfy your cravings.
Chicken Parmesan Zucchini Boats Recipe
Ingredients:
- 4 medium zucchini
- 1 lb. ground chicken
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tbsp. olive oil
Instructions:
- Preheat oven to 400 degrees F.
- Wash zucchini and slice off the stem end. Cut the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch border around the edges.
- Chop the scooped-out zucchini flesh into small pieces and set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground chicken and season with salt, pepper, garlic powder, onion powder, dried oregano, and dried basil. Cook until the chicken is browned and cooked through.
- Add the chopped zucchini flesh and marinara sauce to the skillet with the chicken. Stir and cook for a few minutes until the zucchini is tender and the sauce is heated through.
- Place the zucchini boats in a baking dish. Evenly divide the chicken mixture among the zucchini boats.
- Top each boat with shredded mozzarella cheese and grated Parmesan cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Sprinkle chopped fresh parsley over the top of the zucchini boats.
- Serve and enjoy!
Chicken Parmesan Stuffed Zucchini Boats Recipe
Ingredients:
- 4 medium zucchini
- 2 cups cooked shredded chicken
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp. olive oil
- 1/4 cup chopped fresh basil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
Instructions:
- Preheat oven to 400 degrees F.
- Wash zucchini and slice off the stem end. Cut the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch border around the edges.
- Chop the scooped-out zucchini flesh into small pieces and set aside.
- Heat olive oil in a skillet over medium-high heat. Add the chopped zucchini flesh and cook for 2-3 minutes until softened.
- Add the cooked shredded chicken to the skillet with the zucchini. Season with salt, black pepper, garlic powder, and onion powder. Cook for 1-2 minutes until heated through.
- Spread a small amount of marinara sauce in the bottom of a baking dish. Place the zucchini boats in the baking dish.
- Fill each zucchini boat with the chicken mixture.
- Top each boat with more marinara sauce, shredded mozzarella cheese, and grated Parmesan cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Sprinkle chopped fresh basil over the top of the zucchini boats.
- Serve and enjoy!
Easy Chicken Parmesan Zucchini Boats Recipe
Ingredients:
- 4 medium zucchini
- 1 lb. ground chicken
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
Instructions:
- Preheat oven to 350 degrees F.
- Wash zucchini and slice off the stem end. Cut the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch border around the edges.
- In a large skillet, cook ground chicken over medium heat, breaking it up as it cooks.
- Add salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil to the skillet with the chicken. Stir to combine.
- Add the marinara sauce to the skillet and stir to combine. Cook for a few minutes until the sauce is heated through.
- Place the zucchini boats in a baking dish. Evenly divide the chicken mixture among the zucchini boats.
- Top each boat with shredded mozzarella cheese and grated Parmesan cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve and enjoy!
Low Carb Chicken Parmesan Zucchini Boats Recipe
Ingredients:
- 4 medium zucchini
- 1 lb. ground chicken
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
Instructions:
- Preheat oven to 375 degrees F.
- Wash zucchini and slice off the stem end. Cut the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the flesh, leaving a 1/4-inch border around the edges.
- In a large skillet, cook ground chicken over medium heat, breaking it up as it cooks.
- Add salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil to the skillet with the chicken. Stir to combine.
- Add the marinara sauce to the skillet and stir to combine. Cook for a few minutes until the sauce is heated through.
- Place the zucchini boats in a baking dish. Evenly divide the chicken mixture among the zucchini boats.
- Top each boat with shredded mozzarella cheese and grated Parmesan cheese.
- Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve and enjoy!
There you have it, four variations of a delicious and healthy dinner option - Chicken Parmesan Zucchini Boats! These recipes are easy and customizable, so feel free to play around with different ingredients and add your own twist. Happy cooking!
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