5 from 3 votes
Chicken Parmesan Stuffed Zucchini Boats
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!
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
4
servings
Calories:
319 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 small zucchini about 8 inches long
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small yellow onion small dice
- 2 teaspoon Italian seasoning dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
- 3 cloves garlic minced
- 28 ounce diced fire roasted tomatoes 2 (14 ounce) cans, canned
- 2 tablespoons basil minced, fresh
- 1/2 cup mozzarella cheese shredded
- 2 tablespoons Parmesan Cheese grated
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 319
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.