Ingredients
4 medium zucchini, halved lengthwise and scooped
1 lb cooked breaded chicken tenders or nuggets, chopped
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)
Olive oil spray
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
2. Use a spoon to scoop out zucchini centers, leaving about 1/4-inch thick walls. Lightly spray with olive oil and season with salt and pepper.
3. Place zucchini cut-side up in the baking dish and bake for 10 minutes to soften slightly.
4. Meanwhile, warm the chopped chicken in a skillet or microwave. Toss with marinara sauce and Italian seasoning.
5. Spoon chicken mixture evenly into the zucchini boats.
6. Top with mozzarella and Parmesan cheese.
7. Return to oven and bake for another 10–15 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh basil or parsley and serve hot.
Notes
• Use rotisserie chicken tossed with almond flour and air-fried for a cleaner low-carb version.
• Substitute marinara with arrabbiata for a spicy kick.
• Serve with a light side salad or roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Low-Carb, Healthy
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken parmesan zucchini boats, low-carb chicken dinner, healthy stuffed zucchini, crispy chicken zucchini recipe