Name: Keto Chicken Parmesan Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 medium zucchini, halved lengthwise; 2 cups cooked chicken breast, shredded or diced; 1 1/2 cups sugar-free marinara sauce; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and black pepper, to taste; Optional: fresh basil or red pepper flakes for garnish

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These keto chicken parmesan zucchini boats are a low-carb, high-flavor twist on the classic Italian favorite. By swapping pasta for zucchini, I get all the cheesy, saucy, savory satisfaction of chicken parmesan without the extra carbs. They’re simple to prepare, baked to bubbly perfection, and make a hearty, healthy dinner I love coming back to.

Keto Chicken Parmesan Zucchini Boats

Why You’ll Love This Recipe

I love this recipe because it gives me that comforting chicken parm experience in a lighter, keto-friendly way. The zucchini serves as a perfect vessel—soft yet sturdy—and soaks up the flavors of the marinara and cheese beautifully. It’s a one-pan meal that’s easy to assemble, totally customizable, and ideal for meal prep or busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (medium to large, halved lengthwise)
Cooked chicken breast, shredded or diced
Marinara sauce (sugar-free or low-carb)
Shredded mozzarella cheese
Grated parmesan cheese
Olive oil
Garlic, minced
Italian seasoning
Salt and pepper
Optional: fresh basil or red pepper flakes for garnish

directions

I preheat the oven to 375°F (190°C) and grease a large baking dish.
I cut the zucchini in half lengthwise and use a spoon to scoop out the center, creating “boats.” I save some of the flesh to mix into the filling, then lightly brush the zucchini with olive oil and season with salt and pepper.
I place the zucchini halves in the baking dish, cut side up.
In a skillet, I heat a little olive oil and sauté the garlic and chopped zucchini flesh for 2–3 minutes until tender.
I stir in the cooked chicken, half the marinara sauce, and Italian seasoning. I cook until warmed through, then spoon the mixture into the zucchini boats.
I top each boat with the remaining marinara sauce, followed by mozzarella and parmesan cheese.
I bake uncovered for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
I garnish with fresh basil or red pepper flakes before serving.

Servings and timing

This recipe serves 4 people (2 zucchini boats per person). It takes about 15 minutes to prep and 25 minutes to bake, making it a 40-minute low-carb dinner from start to finish.

Variations

I sometimes add cooked Italian sausage or ground beef for a meatier filling.
When I want a creamy version, I stir a little ricotta into the chicken mixture.
I top the boats with pork rind crumbs before baking for a crispy, keto-friendly “breadcrumb” crust.
For a spicier kick, I mix red pepper flakes or hot sauce into the marinara.
I’ve even made these with rotisserie chicken for a super quick prep.

storage/reheating

I store leftover zucchini boats in an airtight container in the fridge for up to 4 days. To reheat, I place them in a baking dish and cover with foil, then warm them in the oven at 325°F (160°C) for about 15 minutes. They also reheat well in the microwave in 1-minute intervals until hot. I don’t recommend freezing them, as the zucchini can get watery when thawed.

FAQs

Can I make these zucchini boats ahead of time?

Yes, I often prep them ahead by assembling the boats and refrigerating them (unbaked) for up to 24 hours. I bake them fresh when ready to serve.

Do I need to pre-cook the zucchini?

No, I don’t pre-cook it. The zucchini softens nicely while baking. If I like a firmer texture, I simply reduce the baking time by a few minutes.

What kind of chicken works best?

I like using shredded rotisserie chicken or leftover grilled chicken. Any cooked, seasoned chicken will work well in this recipe.

Is marinara sauce keto-friendly?

I use a sugar-free or low-carb marinara to keep it keto. I always check the label to make sure it’s under 5g net carbs per serving.

Can I use other vegetables?

Yes, I’ve tried this with halved bell peppers and eggplant slices too. The filling and flavors still work great.

Conclusion

Keto chicken parmesan zucchini boats are a satisfying, low-carb take on a classic comfort food. They’re cheesy, saucy, and full of flavor—all while keeping things light and healthy. Whether I’m cooking for my family or prepping meals for the week, this recipe never disappoints. It’s a guilt-free way to enjoy one of my favorite Italian dishes with a keto twist.