Stuffed Zucchini Boat Recipe with Chicken
Chicken Stuffed Zucchini Boats baked with marinara sauce and melted cheese. Low-calorie, high-protein meal with 31g protein.
Ingredients
- 4 zucchinis zucchinis stems removed
- 1 spray Cooking spray
- 1 pound boneless skinless chicken breast cut into small cubes
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup marinara sauce
- ¼ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Save for another use.
- Place the zucchini on the prepared baking sheet cut-side up and lightly coat with cooking spray. Bake for 15 minutes, until the zucchini becomes slightly tender.
- Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken, Italian seasoning, garlic powder, salt and pepper. Cook, stirring occasionally for 8-10 minutes, until chicken is cooked through. Add the marinara sauce and cook, stirring occasionally, for an additional 2 minutes.
- Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven and bake for 5-7 more minutes or until the cheese melts.
- Sprinkle with fresh basil and parmesan cheese, if desired, and serve.
Notes
Use a melon baller to scoop out your zucchini seeds. It's the perfect size and shape! Store leftovers in an airtight container in the fridge for 3-4 days. Don’t over-scoop your boats to avoid making them fragile. You can substitute chicken breast with turkey or use shredded rotisserie chicken.