Description
These Chicken Parmesan Stuffed Zucchini Boats are filled with seasoned ground chicken, rich marinara, mozzarella, and Parmesan, then baked until tender, bubbly, and golden. An easy, cheesy weeknight dinner with classic Chicken Parmesan flavor and simple ingredients.
Ingredients
Scale
- 1 lb ground chicken
- 3 large zucchini (or 4 small zucchini)
- 2 cups marinara or pasta sauce
- 3 cups freshly shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Cooking spray or oil, for greasing the baking dish
Instructions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Heat a large skillet over medium heat. Add the ground chicken and cook, breaking it into small pieces, until fully cooked and no longer pink. Season with salt, black pepper, and garlic powder to taste.
- Stir about 2 cups of marinara sauce into the cooked chicken. Reduce the heat to low and simmer briefly so the chicken absorbs the sauce and the filling thickens. If your marinara is thin, use slightly less to prevent a watery filling.
- Meanwhile, trim the ends from the zucchini and slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the centers, leaving enough zucchini around the edges and bottom to hold the filling.
- Stir 2 cups mozzarella and 1/2 cup Parmesan into the chicken mixture until the cheese begins to melt.
- Arrange the hollowed zucchini halves in the prepared baking dish. Spoon the chicken mixture generously into each zucchini boat.
- Sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan over the tops.
- Bake uncovered on the center rack for about 25 minutes, or until the zucchini is tender and the cheese is melted and bubbling.
- Switch the oven to broil and broil for 2–3 minutes, watching carefully, until the cheese is golden brown.
- Let the zucchini boats rest for a few minutes before serving.
Notes
- Choose zucchini that are similar in size so they cook evenly.
- Avoid scooping too deeply or the zucchini boats may become too fragile.
- A thick marinara works best because zucchini releases moisture while baking.
- Freshly shredded mozzarella melts better than many pre-shredded varieties.
- Save the scooped-out zucchini flesh for scrambled eggs, soups, pasta sauces, or another vegetable dish.
- For extra flavor, add Italian seasoning, fresh basil, or crushed red pepper flakes.
- Broilers work quickly, so watch the cheese closely during the final few minutes.
- Store leftovers in an airtight container in the refrigerator and reheat until hot throughout.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg