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These chicken parm zucchini boats are packed with flavor with just a few simple items and are lower in carbs too. SO cheesy and Kid approved!
Chicken Parm Zucchini Boats
You don’t want to miss whipping up this fantastic Chicken Parm Zucchini Boats recipe! There is no breading or frying involved, but you’ll still get the flavors of a traditional chicken parmesan. Plus it’s healthy and lower in carbs too! Super kid friendly as well. Get the kiddos involved with scooping out the “boats” and they’ll be excited to try this one.
MENU TIP: This Chicken Parmesan Zucchini Boats recipe is from week 6 of our 5 ingredients or less menu planning made easy set!
Chicken Parm Zucchini Boats Ingredients:
- ground chicken
- zucchini
- garlic powder
- salt and pepper
- spaghetti sauce
- shredded mozzarella cheese
- shredded Parmesan cheese
How to make Chicken Parmesan Zucchini Boats:
Preheat oven to 400°F and then coat a 13×9-inch baking dish with cooking spray.
Slice the zucchini in half lengthwise, and scoop out the centers to create a boat. This is fun for the kiddos!
Heat a large skillet to medium heat and cook ground chicken until it’s no longer pink. Season with 1 teaspoon garlic powder; salt and pepper to taste.
Add spaghetti sauce, and simmer until sauce is thickened a bit. Stir in 2 cups shredded mozzarella and ½ cup Parmesan cheese to chicken mixture; stir until melted.
Spoon the mixture into the zucchini boats, and sprinkle with remaining mozzarella and Parmesan.
Bake, uncovered, 25 minutes or until zucchini is tender. When done, turn oven to broil; broil 1-2 minutes or until cheese browns.
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So good!!! 🙂
Chicken Parm Zucchini Boats
Ingredients
- 1 lb ground chicken
- 3 large zucchini (or 4 small)
- 1 tsp garlic powder
- salt and pepper
- 2 cups spaghetti sauce
- 3 cups shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
Instructions
- Preheat oven to 400°F. Coat a 13x9-inch baking dish with cooking spray.
- Slice zucchini in half lengthwise, and scoop out the centers to create a boat.
- In a large skillet over medium heat, cook ground chicken until no longer pink. Season with 1 teaspoon garlic powder; salt and pepper to taste.
- Add spaghetti sauce, and simmer until sauce is thickened a bit.
- Stir in 2 cups shredded mozzarella and ½ cup Parmesan cheese to chicken mixture; stir until melted.
- Spoon mixture into zucchini boats, and sprinkle with remaining mozzarella and Parmesan.
- Bake, uncovered, 25 minutes or until zucchini is tender. When done, turn oven to broil; broil 1-2 minutes or until cheese browns.
Nutrition
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