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Chicken Parmesan Zucchini Boats

Tender zucchini boats stuffed with savory chicken parmesan filling, marinara sauce, and melted cheese for a lighter comfort-food dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 boats
Course: Dinner, Main
Cuisine: American, Italian-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 zucchini halved lengthwise
  • 1 tbsp olive oil
Chicken Parmesan Filling
  • 2 cups cooked shredded chicken
  • 1 cup marinara sauce
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup Italian breadcrumbs optional
  • 2 cloves garlic minced

Equipment

  • Mixing bowls
  • Baking dish
  • Spoon
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C) and prepare a baking dish.
  2. Halve zucchini and scoop out centers to create boats.
  3. Brush zucchini with olive oil and season lightly.
  4. Mix chicken, marinara, garlic, breadcrumbs, and half the Parmesan.
  5. Fill zucchini boats evenly with chicken mixture.
  6. Top with mozzarella and remaining Parmesan.
  7. Bake covered for 20 minutes, then uncovered 10–15 minutes until bubbly.
  8. Broil briefly if desired, garnish, and serve.

Notes

Use low-sugar marinara and skip breadcrumbs for a low-carb version.