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Easy Chicken Parmesan Stuffed Zucchini Boats (Keto & Low Carb)

This easy low carb dinner recipe is not only healthy, it's made with just 5 simple ingredients and is excellent for the entire family! The ground chicken makes them quick and easy to make with out a lot of mess or pre-baking. You don't have to be on a low carb diet to fall in love with these delicous zucchini boats.

Course Main Course
Keyword keto, low carb, zucchini boats
Servings 4

Ingredients

  • 1 lb ground chicken
  • 3 large zucchinis (or 4 small)
  • 2 cups marinara or tomato sauce
  • 3 cups freshly shredded mozzarella
  • 1 cup shredded parmesan
  • salt, pepper and garlic powder to taste

Instructions

  1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.

  2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don't want it to be too runny, so if you're using a thin sauce you may need to use a little less).

  3. Preheat your oven to 400 degrees, and grease a 9x13 baking dish.

  4. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts and place them in your dish. *See tip in notes for what to do with the guts.

  5. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture and stir until melted.

  6. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.

  7. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.

Recipe Notes