Description
These Stuffed Zucchini Boats are a delicious and healthy meal option, combining tender zucchini halves filled with a flavorful mixture of Italian-seasoned chicken, marinara sauce, and melted cheeses. Perfectly baked to golden perfection, they're a family-friendly dish that’s both satisfying and low in carbs.
Ingredients
Zucchini Boats
- 4 zucchinis (stems removed)
- Cooking spray
Chicken Filling
- 1 pound boneless skinless chicken breast (cut into small cubes)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup marinara sauce
Toppings
- ¼ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
- Fresh basil (optional, for garnish)
Instructions
- Preheat and Prepare Zucchinis: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Cut each zucchini in half lengthwise and use a spoon or melon baller to scoop out the center flesh and seeds, creating hollow boats. Set the scooped zucchini flesh aside for another use or discard.
- Bake Zucchini Boats: Place the hollowed zucchinis cut-side up on the prepared baking sheet and lightly spray them with cooking spray. Bake in the preheated oven for 15 minutes, until the zucchini starts to soften but still holds its shape.
- Cook Chicken Filling: While the zucchinis bake, heat olive oil in a large non-stick skillet over medium-high heat. Add the cubed chicken along with Italian seasoning, garlic powder, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes until the chicken is fully cooked and no longer pink in the center.
- Add Marinara Sauce: Pour the marinara sauce into the skillet with the cooked chicken. Stir occasionally and let it simmer for about 2 minutes so the flavors meld together well.
- Stuff Zucchini Boats: Remove the zucchini boats from the oven. Use a spoon to carefully fill each boat with the chicken and marinara mixture. Sprinkle the parmesan and shredded mozzarella evenly over the top of each stuffed zucchini.
- Finish Baking: Return the stuffed zucchini boats to the oven and bake for an additional 5 to 7 minutes, or until the cheese has melted and started to lightly brown.
- Garnish and Serve: Remove from oven and optionally sprinkle with fresh basil leaves and a little extra parmesan cheese. Serve warm as a nutritious and satisfying main dish.
Notes
- You can save the scooped out zucchini flesh to add to soups, sauces, or as part of a veggie stir-fry.
- Substitute ground turkey or beef for the chicken if preferred.
- For a vegetarian version, replace chicken with cooked lentils or crumbled tofu and use vegetarian marinara sauce.
- Use part-skim mozzarella to reduce fat content while maintaining flavor.
- Fresh basil adds a bright, fresh flavor but can be omitted if not available.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
