Chicken Parmesan Stuffed Zucchini Boats

Your taste buds are all in a treat with these Chicken Parmesan Stuffed Zucchini Boats! Loaded with flavors and tastes, these boats get my family hooked, especially my kids. Actually, they’re not fond of zucchini. They love this zucchini because it tastes incredibly good. They eat up a zucchini boat and even ask me give them some more. My husband? He becomes a big fan of them as they’re savory and low in carbs.

Zucchini are cut in half, lengthwise, removed seeds, then filled with a delicious chicken mix, topped with shredded mozzarella, followed by breadcrumbs, finally baked in the oven until cooked through. Coming out flavorful, these stuffed zucchini halves surely satisfy your taste buds. As look impressive, these are great to serve at small parties, weekend gathering, for instance.

If you have an appetite for zucchini, these chicken parmesan stuffed zucchini boats are right up your street. Ready in 40 minutes, they are great to serve at dinner even when you’re short on time. What should you do next? Add their recipe to your recipe box right and give it a go when you want. Let’s get started!

Chicken Parmesan Stuffed Zucchini Boats

Recipe by GenevaWatsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Zucchini are cut in half, lengthwise, removed seeds, then filled with a delicious chicken mix, topped with shredded mozzarella, followed by breadcrumbs, finally baked in the oven until cooked through. Coming out flavorful, these stuffed zucchini halves surely satisfy your taste buds.

Ingredients

• 3 zucchini, halved

• 1 lb. ground chicken (or leftover cooked chicken)

• 2 c. mozzarella or Monterey Jack cheese, shredded

• 1/4 c. panko bread crumbs (omit for low carb)

• 1 6 oz. can of tomato paste

• 1/2 c. chicken stock

• 1 onion, diced

• 4-6 cloves of garlic, minced

• 1 tsp. oregano

• 1 tbsp. brown sugar (if low carb use monk fruit, stevia, or omit)

• salt and pepper

• non-stick spray

Directions

• Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
• Heat extra virgin olive oil in a skillet over medium/high heat. Add onion and garlic; cook until onion starts getting tender and fragrant.
• Add ground chicken and cook until cooked through, breaking apart with a spoon.
• Stir in tomato paste, chicken stock, oregano, brown sugar, salt and pepper to combine. Adjust seasonings, if needed.
• Cut ends off of zucchini, then cut in half. Remove seeds, using a spoon. Place cut side up into baking dish.
• Scoop chicken filling into zucchini boats. Top with cheese, followed by panko bread crumbs. Lightly spray with cooking spray.
• Bake uncovered in preheated oven for 25 minutes.
• Serve!