Chicken Parmesan Zucchini Boats Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
332 kcal
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Course
Main Course, Dinner
Chicken Parmesan Zucchini Boats Recipe
Description
This recipe features zucchini halved lengthwise, with their centers scooped out to create boats, which serve as edible vessels for a seasoned ground chicken filling. The ground chicken is cooked with minced garlic, salt, and pepper, then combined with pasta sauce to bring a balanced tomato flavor. Filling the zucchini boats with this mixture allows the vegetables to soften during baking while absorbing the sauce's essence.
The topping of grated Parmesan and shredded mozzarella creates a layer of savory, melted cheese that complements the seasoned meat and tender zucchini. Baking the dish covered for 35 minutes ensures even cooking and melting without drying out the filling.
Sprinkling fresh basil leaves just before serving adds a fresh, herbal brightness that contrasts the warm, rich flavors. The boats make a wholesome meal option combining protein, vegetables, and cheese in a convenient handheld presentation.
Ingredients
- 4 zucchini about 1 3/4 pounds, medium
- 1 lb. ground chicken
- 1/4 tsp. salt
- 1/4 tsp. black pepper ground
- 2 garlic minced, cloves
- 1 cup pasta sauce
- 1/4 cup Parmesan Cheese grated
- 1/2 cup mozzarella cheese shredded
- Optional: sliced fresh basil for topping
Instructions
- Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
- Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
- As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.
- Place the zucchini in the baking dish cut-side up.
- Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
- Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
- Cover the baking dish with foil. Bake for 35 minutes.
- Sprinkle with fresh basil and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 2boats | |
| Calories | 332kcal | 17% |
| Carbohydrates | 13.3g | 4% |
| Protein | 38.2g | 76% |
| Fat | 17.8g | 27% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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