Keto Chicken Parmesan Zucchini Boats
Ingredients
- Zucchini Boats
- 4 medium zucchini
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chicken Parmesan Filling
- 2 cups cooked chicken breast shredded or finely chopped
- 1 cup low-carb marinara sauce
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Topping
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil or parsley chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise and scoop out the centers, leaving about a ¼-inch border.
- Place zucchini cut-side up on a baking sheet, brush lightly with olive oil, and season with salt and pepper.
- Bake for 10–12 minutes, then remove and blot any excess moisture.
- In a bowl, combine chicken, marinara sauce, garlic powder, Italian seasoning, red pepper flakes, mozzarella, and Parmesan.
- Spoon the chicken mixture evenly into each zucchini half.
- Sprinkle remaining mozzarella and Parmesan over the tops.
- Return to the oven and bake uncovered for 20–25 minutes, until cheese is melted and lightly golden.
- For extra browning, broil for 2–3 minutes at the end.
- Let rest for 5 minutes before serving.
Notes
Pre-baking the zucchini is essential to prevent watery boats.
Use a thick, low-carb marinara for best texture.
Finely chopped chicken makes the boats easier to fill and eat.
Letting the boats rest briefly helps them hold together when serving.