Chicken Parmesan Stuffed Zucchini Boats

Name: Chicken Parmesan Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 small zucchinis; 1 tablespoon olive oil; 1 pound ground chicken; 1 small yellow onion; 2 teaspoon dried Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 3 cloves garlic; 28 ounce can fire roasted diced tomatoes; 2 tablespoons minced fresh basil; 1/2 cup shredded Mozzarella cheese; 2 tablespoons grated Parmesan cheese

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
4 servings
Calories
319 kcal
Course
Main Course
Cuisine
Italian

Chicken Parmesan Stuffed Zucchini Boats

Angela Baker

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These chicken parmesan stuffed zucchini boats are packed full of Italian flavor and super easy to make. Made with ground chicken, fresh basil, Italian seasoning and diced tomatoes all stuffed into zucchini boats and topped with mozzarella cheese. These are the perfect weeknight meal!

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Ingredients

Servings

4 small zucchinis about 8 inches long
1 tablespoon olive oil
1 pound ground chicken
1 small yellow onion small dice
2 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 cloves garlic minced
28 ounce can fire roasted diced tomatoes 2 (14 ounce) cans
2 tablespoons minced fresh basil
1/2 cup shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

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Instructions

Preheat oven to 400 degrees F and spray a 9x13 pan with non-stick spray, set aside.
Cut the tops off the zucchini and cut lengthwise. Scrape out the seeds and a little bit of the inside flesh.
Don't throw away the scraped out insides. Place the hollowed out zucchini boats into prepared dish and set aside.
In a 12-inch skillet set over medium heat add 1 tablespoon olive oil. When the oil is hot add in the ground chicken, onion, Italian seasoning, kosher salt, black pepper and crushed red pepper flakes. Break up the ground chicken and mix the meat and spices together so everything is equally distributed. Cook for about 5 minutes or until the mixture is no longer pink.
Add the garlic and zucchini insides (from when you scraped out the zucchini) and cook for 30 seconds.
Pour in the tomatoes, stir and simmer for about 15 minutes or until the mixture has thickened up. You don't want too much water left in the mixture to make sure it's thick enough for stuffing.
When it has thickened up stir in the fresh basil.
Add an equal amount of filling to each of the zucchini halves and top with the shredded mozzarella cheese and grated Parmesan cheese.
Cover the pan with foil, bake for 25 minutes, uncover and bake for another 10 minutes.

Nutrition Information

Show Details

Serving 1g Calories 319kcal (16%) Carbohydrates 15g (5%) Protein 27g (54%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 111mg (37%) Sodium 1099mg (46%) Potassium 946mg (27%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1254IU (25%) Vitamin C 26mg (29%) Calcium 202mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 319 kcal

% Daily Value*

Serving	1g
Calories	319kcal	16%
Carbohydrates	15g	5%
Protein	27g	54%
Fat	17g	26%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	111mg	37%
Sodium	1099mg	46%
Potassium	946mg	20%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	1254IU	25%
Vitamin C	26mg	29%
Calcium	202mg	20%
Iron	3mg	17%