Name: Keto Chicken Parmesan Zucchini Boats Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 3 large zucchinis (or 4 small), halved lengthwise and scooped; 2 cups marinara or pasta sauce (no sugar added); 3 cups freshly shredded mozzarella cheese; 1 cup shredded parmesan cheese; Salt, pepper, and garlic powder to taste

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Introduction

These Keto Chicken Parmesan Zucchini Boats are a delicious low-carb alternative to classic chicken parmesan. They combine juicy ground chicken, savory marinara, and melted cheese stuffed inside tender zucchini halves for a comforting dinner that’s quick and easy to prepare.

The image shows three zucchini boats cut in half lengthwise and placed side by side in a baking dish. Each zucchini boat has a dark green skin outer layer, filled with a chunky red tomato sauce layer, topped by a thick layer of melted cheese that is golden brown and bubbly, scattered with small chopped green herbs. The boats sit in a shallow pool of bright red tomato sauce in a dark baking pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
3 large zucchinis (or 4 small), halved lengthwise and scooped
2 cups marinara or pasta sauce (no sugar added)
3 cups freshly shredded mozzarella cheese
1 cup shredded parmesan cheese
Salt, pepper, and garlic powder to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers to create boats. Lightly salt the zucchini boats and set them aside.
Step 2: In a skillet over medium heat, cook the ground chicken seasoned with salt, pepper, and garlic powder until browned and fully cooked.
Step 3: Add the marinara sauce to the cooked chicken and let it simmer for 5 to 7 minutes to combine the flavors.
Step 4: Arrange the zucchini boats in a baking dish and fill each one evenly with the chicken and marinara mixture.
Step 5: Generously top the filled zucchini boats with shredded mozzarella and sprinkle parmesan cheese over them.
Step 6: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 7 (Optional): For a crispier cheese topping, broil the zucchini boats for an additional 2 to 3 minutes, watching carefully.
Step 8: Garnish with chopped parsley if desired, serve warm, and enjoy!

Tips & Variations

Choose a marinara sauce with no added sugars to keep this recipe truly keto-friendly.
Save the scooped-out zucchini centers and sauté them for a tasty side dish or to add back into the filling.
For extra crunch, sprinkle crushed pork rinds on top before baking.
This recipe reheats well, making it perfect for meal prepping your weeknight dinners.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat in the oven to maintain the cheesy topping’s crispiness.

How to Serve

The image shows two zucchini boats placed side by side on a white oval plate, filled with a mix of crumbled cooked meat and tomato sauce that is bright red and chunky. The filling is topped with a thick layer of melted cheese that is golden and bubbly in spots, sprinkled with small green herb pieces. Fresh green basil leaves are placed beside the zucchini boats for decoration, and a silver fork sits on the right edge of the plate. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of ground chicken?

Yes, you can dice chicken breast into small pieces or shred cooked chicken breast as a substitute, though cooking time for the filling may need adjusting.

What if I don’t have zucchini?

You can try using halved eggplants or bell peppers as an alternative, but the cooking time and texture will vary slightly.