Name: Keto Chicken Parmesan Zucchini Boats Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 medium zucchinis (about 7-8 inches long, halved lengthwise); 1 tbsp (15ml) olive oil (or avocado oil for higher heat tolerance); ½ tsp salt & black pepper (adjust to taste); Optional: ½ cup diced bell peppers; Optional: ¼ cup chopped spinach; Optional: 1 tbsp fresh basil; 1 lb (450g) ground chicken (or 2 cups shredded cooked chicken for a faster option); 1 cup (240ml) sugar-free marinara sauce (look for brands with <5g net carbs per serving); 1 cup (100g) shredded mozzarella cheese (or a mix of mozzarella and provolone for extra flavor); ½ cup (50g) grated Parmesan cheese (freshly grated melts better than pre-packaged); 1 tsp garlic powder (or 2 cloves minced fresh garlic for a stronger flavor); ¼ tsp red pepper flakes (optional, for a spicy kick); 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)

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Introduction

Keto Chicken Parmesan Zucchini Boats are a delicious low-carb twist on a classic favorite. Tender zucchini halves are filled with flavorful chicken, marinara sauce, and melted cheese, creating a satisfying and wholesome meal perfect for weeknights.

Three stuffed zucchini boats lie side by side on a white plate, each cut lengthwise showing three layers: the dark green zucchini skin on the outside, a middle layer of cooked ground meat mixed with tomato sauce giving a chunky red and brown texture, and a top layer of melted creamy white cheese with green herb specks. Small fresh green basil leaves are scattered on top of the cheese. Around the zucchini boats are six small red cherry tomatoes and a few green basil leaves. A lime wedge is visible in the background on a white marbled surface with part of a fork near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium zucchinis (about 7-8 inches long, halved lengthwise)
1 lb (450g) ground chicken (or 2 cups shredded cooked chicken for a faster option)
1 cup (240ml) sugar-free marinara sauce (look for brands with <5g net carbs per serving)
1 cup (100g) shredded mozzarella cheese (or a mix of mozzarella and provolone for extra flavor)
½ cup (50g) grated Parmesan cheese (freshly grated melts better than pre-packaged)
1 tbsp (15ml) olive oil (or avocado oil for higher heat tolerance)
1 tsp garlic powder (or 2 cloves minced fresh garlic for a stronger flavor)
¼ tsp red pepper flakes (optional, for a spicy kick)
1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
½ tsp salt & black pepper (adjust to taste)
Optional Add-Ins for Extra Flavor & Nutrition:
- ½ cup diced bell peppers (for added crunch and vitamins)
- ¼ cup chopped spinach (sneak in extra greens)
- 1 tbsp fresh basil (for a bright, herby finish)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Cut the zucchinis in half lengthwise and use a spoon or melon baller to scoop out the center flesh, leaving about a ¼-inch thick shell to hold the filling. Optionally, lightly salt the zucchini boats and let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel. Brush the zucchini with olive oil and place them in a baking dish.
Step 2: Heat olive oil in a skillet over medium heat. Add the ground chicken (if using shredded cooked chicken, skip this step and proceed to mixing with sauce). Season with garlic powder, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, breaking it into small pieces, until fully browned.
Step 3: Stir in the marinara sauce and let it simmer for 2-3 minutes to blend flavors. Remove from heat and mix in ½ cup of the mozzarella cheese to make the filling extra creamy.
Step 4: Fill each zucchini boat generously with the chicken mixture. Top with the remaining mozzarella and Parmesan cheese.
Step 5: Bake for 20-25 minutes, until the cheese is bubbly and slightly golden. For extra crispiness, broil for 2-3 minutes at the end, watching carefully to prevent burning.

Tips & Variations

Use freshly grated Parmesan for better melting and richer flavor compared to pre-packaged varieties.
Swap ground chicken for ground turkey or shredded rotisserie chicken for convenience.
Add diced bell peppers or chopped spinach to the filling to boost color and nutrition.
For a spicier version, increase red pepper flakes or add a dash of hot sauce to the filling.
Try topping with fresh basil after baking for a bright, herby finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispness. Microwaving is quicker but may soften the zucchini shells.

How to Serve

The image shows six zucchini boats on two white plates placed on a white marbled surface. Each zucchini boat is cut in half lengthwise with a green outer skin and light green inner flesh. They are filled with a reddish-brown cooked meat mixture, topped with a smooth layer of melted white cheese, and garnished with fresh green basil leaves. The cheese has some sprinkled green herbs and black pepper on top. Small drops of red sauce and finely chopped green herbs are scattered on the plate around the zucchini boats. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken?

Yes, ground turkey or cooked shredded beef can be great alternatives. Adjust cooking times accordingly.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the cheeses with your favorite dairy-free alternatives and check that the marinara sauce contains no cheese or cream.