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- 4 medium zucchinis - 2 cups cooked chicken, shredded - 1 cup marinara sauce (sugar-free) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish This dish is low in carbs and high in protein. Each serving offers a balanced mix of nutrients. You can enjoy a good amount of healthy fats from cheese. The zucchinis add fiber, which keeps you full. - Calories: About 350 per serving - Fat: 20g - Protein: 30g - Carbohydrates: 10g - Fiber: 3g You can easily swap some ingredients to fit your taste. Here are some ideas: - Zucchini: Try eggplant or bell peppers for a different base. - Chicken: Use turkey or cooked sausage for a new flavor. - Marinara Sauce: If you can’t find sugar-free, make your own with crushed tomatoes. - Cheese: Swap mozzarella for provolone or gouda for a richer taste. - Seasonings: Experiment with different herbs like thyme or oregano for variety. These substitutions can help you create a dish that suits your preferences while keeping it keto-friendly. {{ingredient_image_1}} 1. Start by preheating your oven to 375°F (190°C). 2. Take four medium zucchinis. Cut them in half lengthwise. 3. Use a spoon to scoop out the center of each zucchini. This makes room for the filling. 4. Set the scooped-out flesh aside for later. 5. In a mixing bowl, combine two cups of cooked chicken and one cup of sugar-free marinara sauce. 6. Add one teaspoon of garlic powder and one teaspoon of Italian seasoning. 7. Season with salt and pepper to taste. 8. Mix everything well until it’s fully combined. 9. Stir in half of the mozzarella cheese and half of the Parmesan cheese. 10. Now, spoon the chicken mixture into each zucchini boat. Make sure to pack it slightly. 11. Place the filled zucchini boats on a baking sheet lined with parchment paper. 12. Sprinkle the remaining mozzarella and Parmesan cheese on top of the boats. 13. Bake them in your preheated oven for 20 to 25 minutes. 14. Look for bubbly and golden brown cheese as a sign they are ready. 15. Once done, remove the zucchini boats from the oven. 16. Let them cool for a couple of minutes. 17. Garnish with fresh basil leaves before you serve. - Prep Time: 15 minutes - Bake Time: 20-25 minutes - Total Time: 40 minutes - Servings: This recipe makes four servings. To make the best chicken parmesan zucchini boats, follow these tips: - Choose firm zucchinis: Look for medium zucchinis that are smooth and firm. This gives you a sturdy base for your filling. - Don't overcook the zucchinis: When scooping the center, leave some flesh behind. This keeps them from getting too soft. - Mix well: Ensure the chicken and sauce blend evenly. This helps every bite pack a punch of flavor. - Layer the cheese: Adding half of the mozzarella and Parmesan cheese into the mix gives depth to the dish. Then, sprinkle the rest on top for a golden crust. Here are some common pitfalls to watch out for: - Using too much sauce: If you add too much marinara, the boats may become soggy. Keep it balanced for the best texture. - Skipping the seasoning: Salt and pepper are key! Don’t forget to season the chicken mixture for full flavor. - Not letting them cool: Allow the boats to cool for a few minutes after baking. This makes them easier to serve and eat. You can enjoy these zucchini boats in many ways: - Pair with a salad: A fresh garden salad with a light vinaigrette balances the meal. - Add garlic bread: For a crunchy side, serve with some keto-friendly garlic bread. - Try different toppings: Fresh basil adds a pop of color and flavor. You can also use parsley or crushed red pepper for some heat. Pro Tips Choose the Right Zucchini: Use firm, medium-sized zucchinis for the best texture and flavor. They should be slightly glossy and free of blemishes. Make Ahead: You can prepare the zucchini boats and the filling a day in advance. Just assemble and bake when ready to serve. Add More Veggies: Feel free to incorporate other vegetables like bell peppers or spinach into the chicken mixture for added nutrition and flavor. Control the Cheese: Adjust the amount of mozzarella and Parmesan cheese to your preference. For a lighter option, use less cheese or swap for a lower-fat version. {{image_2}} You can easily make this dish vegetarian. Use cooked mushrooms or lentils instead of chicken. They add great texture and flavor. Mix in your favorite veggies, like bell peppers or spinach. This way, you still get a hearty meal that feels satisfying. If you want to switch up the sauce, try pesto or Alfredo. A creamy sauce can change the whole dish. Look for low-carb options. This keeps the meal keto-friendly while adding new flavors. You can also make your own sauce with fresh tomatoes and herbs. For cheese, there are many tasty options. Use vegan cheese if you avoid dairy. Nutritional yeast is a great choice for a cheesy flavor without the fat. You can also try feta or goat cheese for a different taste. Whatever you choose, it should melt well and complement the dish. To store your Keto Chicken Parmesan Zucchini Boats, let them cool first. Place them in an airtight container. Make sure to keep them in the fridge. They will stay fresh for up to three days. Enjoy them for lunch or dinner later in the week. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes. You can also microwave them for quick reheating. Just use a microwave-safe dish and cover it loosely. If you want to freeze the zucchini boats, wrap each one tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to remove as much air as possible. They will keep well for up to two months. When you are ready to eat, thaw them overnight in the fridge. Reheat them as mentioned above. This way, you'll have a tasty meal ready anytime! Yes, you can use regular zucchinis. Just make sure they are not too small. If they are large, you might need to adjust cooking time. Regular zucchinis can hold the filling well. However, the medium ones have a better shape for boats. Absolutely! You can prepare the filling a day before. Just store it in the fridge. Scoop out the zucchinis and fill them right before baking. This saves time on a busy day. You can also bake them, let them cool, and store leftovers for later. The zucchini boats are done when the cheese is bubbly and golden. You can also check the zucchini's tenderness with a fork. If the fork goes in easily, they are ready. Keep an eye on them to avoid overcooking. Enjoy your delicious meal! In this post, we covered how to make Chicken Parmesan Zucchini Boats. We explored the list of ingredients, their nutrients, and tips for substitutions. I guided you through each prep step, cooking hints, and timing tips. We also discussed common mistakes and how to serve the dish well. Don't forget the variations to try, like vegetarian options or different sauces. Lastly, I shared storage tips for leftovers and FAQs to answer your questions. Enjoy making and sharing this dish!

Keto Chicken Parmesan Zucchini Boats

Delicious zucchini boats filled with shredded chicken, marinara sauce, and topped with cheese, perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 2 cups cooked chicken, shredded
  • 1 cup marinara sauce (sugar-free)
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Set aside the scooped-out flesh for later use.
  • In a mixing bowl, combine shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well until fully incorporated.
  • Stir in half of the mozzarella cheese and half of the Parmesan cheese into the chicken mixture.
  • Spoon the chicken mixture evenly into each zucchini boat, packing it slightly to fit the filling.
  • Place the filled zucchini boats on a baking sheet lined with parchment paper.
  • Sprinkle the remaining mozzarella and Parmesan cheese on top of the chicken-filled zucchini boats.
  • Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
  • Remove from the oven and let cool for a couple of minutes.
  • Garnish with fresh basil leaves before serving.

Notes

Feel free to add more spices to taste.
Keyword chicken, keto, low-carb, parmesan, zucchini