Description
Delicious and healthy Chicken Parmesan Stuffed Zucchini Boats combine tender chicken cooked in flavorful tomato basil sauce with melty mozzarella and parmesan cheese, all baked inside fresh zucchini halves for a comforting low-carb meal.
Ingredients
Zucchini Boats
- 3 large zucchini, halved and scooped out
Filling
- 1 tablespoon avocado oil
- 1/2 cup diced red onion
- 1 lb. boneless skinless chicken breast, cut into 1/2″ cubes
- 1 1/2 cups Muir Glen tomato basil pasta sauce
- 1/4 cup grated parmesan cheese
Topping & Garnish
- 1 cup shredded mozzarella cheese
- Chopped fresh basil, for garnish
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and allow it to fully preheat to ensure even baking.
- Sauté onions: Heat a large skillet over medium-high heat. Add the avocado oil and diced red onion, sautéing until the onion becomes translucent, about 2 minutes.
- Cook chicken: Add the cubed chicken breast to the skillet. Sauté, stirring frequently, until the chicken is fully cooked and no longer pink inside, approximately 4 minutes.
- Add sauce and parmesan: Pour the tomato basil pasta sauce over the cooked chicken and sprinkle in the parmesan cheese. Bring the mixture to a gentle simmer to allow flavors to meld, then remove from heat.
- Prepare zucchini boats: Arrange the zucchini halves, flesh side facing up, in a 13×9 inch baking dish. Carefully scoop the parmesan chicken mixture into each zucchini boat, filling them evenly.
- Add cheese topping: Generously sprinkle shredded mozzarella cheese over the filled zucchini boats to create a melty, golden topping.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, allowing the cheese to melt and slightly brown.
- Garnish and serve: Remove the dish from the oven and garnish with freshly chopped basil. Serve warm for a delightful meal.
Notes
- For a spicier kick, add red pepper flakes to the sauce while simmering.
- Zucchini boats can be prepared ahead of time and refrigerated before baking.
- Substitute mozzarella with a low-fat cheese option for a lighter version.
- If zucchini are very watery, sprinkle the scooped flesh with salt and let sit to draw out moisture before filling.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
