Description
These Crispy Chicken Parmesan Stuffed Zucchini Boats are the ultimate low-carb comfort food! Packed with golden crispy chicken, gooey mozzarella, and rich marinara inside tender zucchini, this dish is a healthier twist on the classic chicken parm. Perfect for weeknight dinners, meal prep, or a gluten-friendly main course idea.
Ingredients
2 large zucchini
1 ½ cups cooked crispy chicken, chopped
1 cup marinara sauce
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 tablespoon olive oil
Fresh basil or parsley, for garnish (optional)
Instructions
1. Wash and slice the zucchini in half lengthwise. Scoop out the centers to create boats. Brush with olive oil and lightly salt them.
2. Cook the breaded chicken using your preferred method (oven, air fryer, or stovetop). Let cool slightly and chop into bite-sized pieces.
3. In a bowl, toss the chopped chicken with marinara sauce, garlic powder, and Italian seasoning until evenly coated.
4. Fill each zucchini boat with the chicken mixture and top with shredded mozzarella and Parmesan cheese.
5. Bake at 375°F (190°C) for 20–25 minutes until zucchini is tender and cheese is melted and golden.
6. Garnish with fresh basil or parsley if desired. Serve hot with extra marinara.
Notes
Let the salted zucchini halves sit for 10 minutes before baking to reduce moisture and prevent sogginess.
For extra crunch, use an air fryer to re-crisp leftover chicken before mixing.
Add red pepper flakes to the marinara for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg