Chicken Parmesan Zucchini Boats are the perfect example of how comfort food can be both indulgent and wholesome at the same time. This recipe transforms the beloved Italian-American classic—crispy chicken cutlets smothered in marinara and melted cheese—into a lighter, low-carb, veggie-forward dinner that still delivers bold flavor and satisfying texture. By swapping traditional breaded chicken for tender zucchini halves filled with savory chicken parmesan filling, you get all the cheesy, saucy goodness without feeling weighed down.

Whether you’re searching for a healthy chicken dinner, a low-carb alternative to pasta-based meals, or a creative way to use summer zucchini, these Chicken Parmesan Zucchini Boats deserve a spot in your regular rotation. They’re family-friendly, meal-prep friendly, and impressive enough to serve guests, yet simple enough for a weeknight dinner.

Why Chicken Parmesan Zucchini Boats Work So Well

Zucchini is a natural canvas for bold flavors. Its mild taste absorbs seasoning beautifully, while its sturdy structure makes it ideal for stuffing and baking. When roasted, zucchini becomes tender but not mushy, creating the perfect base for a rich chicken parmesan filling.

By using cooked shredded chicken—rotisserie chicken works wonderfully—you save time without sacrificing flavor. Combined with marinara sauce, garlic, herbs, and cheese, the filling captures everything you love about classic chicken parmesan, just in a lighter and more modern form.

Ingredients

4 medium zucchini, halved lengthwise
2 cups cooked shredded chicken (rotisserie or leftover chicken breast)
1 cup marinara sauce (low-sugar if preferred)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup Italian-style breadcrumbs (or almond flour for low-carb)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Fresh basil or parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Slice the zucchini in half lengthwise. Using a spoon, gently scoop out the centers to create a shallow boat, leaving about ¼-inch thickness around the edges.
Brush the zucchini boats lightly with olive oil and season with salt and pepper. Arrange them cut-side up in the prepared baking dish.
In a mixing bowl, combine shredded chicken, marinara sauce, garlic, Italian seasoning, breadcrumbs, and half of the Parmesan cheese. Stir until well mixed.
Spoon the chicken mixture evenly into each zucchini boat, pressing gently so the filling stays in place.
Sprinkle mozzarella cheese generously over each stuffed zucchini, followed by the remaining Parmesan cheese.
Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
For a golden top, broil for 2–3 minutes, watching closely to prevent burning.
Remove from the oven, garnish with fresh basil or parsley, and let rest for 5 minutes before serving.

Tips for Perfect Zucchini Boats

Prevent sogginess: Don’t scoop too deeply into the zucchini. Leaving enough flesh helps the boats hold their shape and prevents excess moisture.
Use thick marinara: A thicker sauce prevents watery filling. If your sauce is thin, simmer it for a few minutes before mixing.
Cheese balance: Mozzarella provides stretch, while Parmesan adds sharpness. Don’t skip either for the best flavor.
Make it crispy: A light sprinkle of breadcrumbs on top adds texture, but you can omit them for a gluten-free or keto version.

Variations and Customizations

Low-Carb/Keto Chicken Parmesan Zucchini Boats:
Skip breadcrumbs entirely or replace them with almond flour or crushed pork rinds. Use a low-sugar marinara sauce for best results.

Spicy Chicken Parmesan Boats:
Add red pepper flakes or a spoonful of spicy marinara to the filling for heat lovers.

Vegetarian Option:
Swap chicken for sautéed mushrooms, spinach, or a plant-based chicken alternative.

Extra Protein Boost:
Mix in a little ricotta or cottage cheese for creaminess and extra protein.

Serving Suggestions

Chicken Parmesan Zucchini Boats are versatile and pair beautifully with many sides. Serve them with a simple green salad, roasted vegetables, or cauliflower rice for a complete low-carb meal. If you’re not watching carbs, garlic bread or a light pasta dish makes an excellent accompaniment.

They also work wonderfully as a meal-prep option. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain texture.

A Little Cultural Context

Chicken Parmesan, or “Chicken Parm,” is an Italian-American classic inspired by traditional eggplant parmigiana. Over the years, home cooks have adapted it countless ways, and zucchini boats are one of the most modern, health-conscious evolutions. This dish celebrates comfort food while embracing today’s focus on balanced, vegetable-forward meals.

Why This Recipe Is a Must-Try

Family-friendly and customizable
Naturally gluten-free with easy low-carb swaps
Perfect for weeknight dinners or entertaining
Packed with protein and vegetables
Comfort food flavor without heaviness

Chicken Parmesan Zucchini Boats prove that eating lighter doesn’t mean giving up the foods you love. One bite of the melty cheese, savory chicken, and tender zucchini, and you’ll see why this recipe quickly becomes a household favorite.