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
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Slice zucchini in half lengthwise and scoop out centers to form boats, reserving some flesh.
- Brush zucchini halves with olive oil, season with salt and pepper, and place cut side up in baking dish.
- In a skillet, heat remaining olive oil over medium heat. Sauté garlic and chopped zucchini flesh for 2–3 minutes.
- Stir in cooked chicken, 3/4 cup marinara, and Italian seasoning. Cook until warmed through.
- Spoon chicken mixture into zucchini boats. Top each with remaining marinara, mozzarella, and parmesan.
- Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is golden and bubbly.
- Garnish with fresh basil or red pepper flakes before serving.
Notes
- Add cooked Italian sausage or ground beef for a heartier filling.
- Mix in ricotta for a creamy version.
- Top with pork rind crumbs for a crunchy keto-friendly crust.
- Use rotisserie chicken for quicker prep.
- Adjust baking time for firmer or softer zucchini texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
