Description
A low-carb version of Chicken Parmesan baked inside hollowed zucchini halves.
Ingredients
Scale
- 2 medium zucchini
- 1 cup cooked, shredded chicken breast
- 1/2 cup marinara sauce
- 1/4 cup grated Parmesan cheese, divided
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon breadcrumbs (optional, for topping)
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Coarsely chop the removed zucchini flesh and set aside.
- In a bowl, combine the shredded chicken, marinara sauce, chopped zucchini flesh, and half of the Parmesan cheese. Season with salt and pepper.
- Spoon the chicken mixture evenly into the zucchini boat shells.
- Top each boat with the mozzarella cheese and the remaining Parmesan cheese. Sprinkle with breadcrumbs if you are using them.
- Drizzle the tops lightly with olive oil.
- Bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted and lightly browned.
Notes
- For extra flavor, mix 1/2 teaspoon of dried Italian seasoning into the chicken mixture.
- If you prefer a crispier topping, broil for the last 1-2 minutes, watching carefully to prevent burning.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 38
- Cholesterol: 105
Keywords: Chicken Parmesan, Zucchini Boats, low carb, baked chicken, keto recipe, zucchini boats recipe