Chicken Parmesan Zucchini Boats, Friday Night Snacks and More...

Chicken Parmesan Zucchini Boats

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Chicken Parmesan Zucchini Boats, Friday Night Snacks and More...

Chicken Parmesan Zucchini Boats

Perfect for fresh or left over hearty sauces, this low carb dish is easy to make in a variety of ways. You can even make several versions based on what you have on hand. Its easy to make and healthy too.
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Total Time 45 mins
Course Main Course, Side Dish
Cuisine American, Keto, Low Carb
Servings 6 Servings

Ingredients
  

  • 4 medium zucchini
  • 1 tablespoon plus 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound ground chicken
  • 1 teaspoon dried Italian seasoning
  • 2 cloves garlic minced
  • 1 1/2 cups homemade or jarred marinara I like Rao's
  • 1/2 cup shredded mozzarella
  • 2 tablespoons grated Parmesan

Instructions
 

  • Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
  • Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

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Keyword keto
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