These Easy Keto Chicken Parmesan Zucchini Boats are a fun way to enjoy a classic dish! Juicy chicken, rich cheese, and flavor-packed sauce sit snugly in fresh zucchini halves.
Trust me, it’s hard to beat a meal that tastes this good and is low in carbs! I love serving these with a refreshing salad on the side for a perfect dinner combo!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Look for firm, medium-sized zucchinis. If you’re in a pinch, you can also use eggplant or bell peppers as alternatives, but they’ll give a different taste and texture.
Ground Chicken: I love using ground chicken for its mild flavor and lean profile. You can swap it for turkey, or to keep it vegetarian, use crumbled tofu or chickpeas. Just ensure to adjust the cooking time for any substitute.
Marinara Sauce: Choose a sugar-free marinara to keep it keto-friendly. If you don’t have any, you can make your own by simmering crushed tomatoes with Italian herbs. It’s fresh and easy!
Cheese: Mozzarella adds that stretchy, cheesy goodness, while Parmesan gives a nice sharp flavor. If you’re dairy-free, vegan cheese can work, but check for one that melts well!
How Do You Properly Prepare Zucchini Boats?
Creating zucchini boats may seem tricky, but it’s quite simple! Here’s how to get the best results:
- First, wash them well. Cut the zucchinis in half lengthwise, and make sure to work carefully with a spoon to scoop out the seeds and flesh without breaking through the skin. It’s okay to leave a bit of flesh for added flavor!
- After scooping, brush the insides with olive oil and season lightly with salt. This helps enhance their natural flavor and keeps them moist during baking!
- Pre-bake the zucchini for about 10 minutes before adding the filling. This step helps them avoid becoming soggy.
By following these steps, you’ll ensure your zucchini boats are delicious and perfectly cooked every time! Enjoy the cooking process!
Easy Keto Chicken Parmesan Zucchini Boats
Ingredients You’ll Need:
- 3 medium zucchinis
- 1 tablespoon olive oil
- 1 pound ground chicken (or shredded cooked chicken)
- 2 cloves garlic, minced
- 1/2 cup sugar-free marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and around 25-30 minutes to cook, totaling roughly 40 minutes from start to finish. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Preheat and Prepare the Zucchini:
Start by preheating your oven to 375°F (190°C). While it’s warming, wash the zucchinis and cut them in half lengthwise. Carefully scoop out the inner flesh with a spoon to create “boats,” putting the scooped flesh aside for later.
2. Brush the Zucchini:
Lightly brush the cut sides of the zucchini boats with olive oil and arrange them cut side up on a baking sheet or in a baking dish. This will help them cook evenly.
3. Cook the Chicken Filling:
In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Next, throw in the ground chicken and cook it until it’s browned and no longer pink. Use a spoon to break it apart while cooking.
4. Mix in the Zucchini Flesh:
Chop up the reserved zucchini flesh and add it to the skillet with the chicken. Cook everything together for another 2-3 minutes until it’s well combined.
5. Add Flavor:
Stir in the sugar-free marinara sauce, Italian seasoning, salt, and pepper. Let it cook for about 2 minutes until warmed through and thoroughly mixed.
6. Fill the Zucchini Boats:
Using a spoon, fill each zucchini boat evenly with the chicken mixture. Don’t worry if they look stuffed – that’s where all the flavor is!
7. Top with Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the tops of each boat. This will create that delicious, melty crust.
8. Bake:
Place the filled zucchini boats in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the cheese is melted and bubbly, and the zucchini is tender.
9. Garnish and Serve:
Once done, take them out of the oven and, if you like, garnish with fresh basil or parsley for a pop of color and added freshness. Serve hot and dive into your tasty, low-carb Keto Chicken Parmesan Zucchini Boats!
Enjoy this delightful dish that combines everything you love about chicken parmesan with the goodness of zucchini, making it perfect for a keto-friendly meal! Happy cooking!
FAQ for Easy Keto Chicken Parmesan Zucchini Boats
Can I Use Different Types of Meat in This Recipe?
Absolutely! You can substitute ground chicken with ground turkey, beef, or even a plant-based meat alternative if you prefer a vegetarian option. Just adjust the cooking time as needed to ensure everything is cooked through.
What If I Don’t Have Marinara Sauce?
No worries! If you don’t have sugar-free marinara sauce on hand, you can make a quick one by simmering canned crushed tomatoes with garlic, onion powder, and Italian herbs. It’s fresh and easy to whip up!
Can I Prepare This Dish in Advance?
Yes, you can prepare the filling up to a day in advance and assemble the zucchini boats when you’re ready to bake. Just store the filling in an airtight container in the refrigerator and fill the zucchinis right before baking!
How Do I Store Leftovers?
Store any leftover zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or you can microwave them for a quicker option.
