Keto Chicken Parmesan Zucchini Boats Recipe
Keto Chicken Parmesan Zucchini Boats combine tender ground chicken, sugar-free marinara, and a cheesy blend of mozzarella and Parmesan nestled inside tender zucchini halves. This low-carb, flavorful dish is baked to bubbly perfection, offering a comforting and healthy take on classic chicken Parmesan, perfect for keto and low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb, Keto
Ingredients
Scale
For the Zucchini Boats:
- 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
For the Chicken Filling:
- 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)
Instructions
- Preparing the Zucchini: Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise, then carefully 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 moisture, then pat dry with paper towels. Brush the zucchini halves with olive oil and arrange them in a baking dish.
- Making the Chicken Filling: Heat olive oil in a skillet over medium heat. Add the ground chicken (or use pre-cooked shredded chicken to skip browning). Season with garlic powder, Italian seasoning, salt, and pepper. Cook the ground chicken for 5-7 minutes until fully browned, breaking it into small pieces. Stir in the sugar-free marinara sauce and let it simmer for 2-3 minutes to combine flavors. Remove from heat and mix in half of the mozzarella cheese to make the filling creamy.
- Assembling & Baking: Generously fill each zucchini boat with the chicken mixture. Top with the remaining mozzarella and sprinkle Parmesan cheese on top. Bake in the preheated oven for 20-25 minutes until the cheese bubbles and becomes slightly golden. For an extra crispy top, optionally broil the zucchini boats for 2-3 minutes at the end—watch closely to avoid burning.
Notes
- Use freshly grated Parmesan for better melting and flavor.
- If you prefer a spicier dish, add red pepper flakes to the filling.
- Shredded cooked chicken can reduce preparation time.
- Salting zucchini draws out moisture and prevents sogginess.
- Optional veggies like bell peppers and spinach add nutrition and color.
- Broiling at the end crisps the cheese topping beautifully.
Keywords: keto chicken parmesan, zucchini boats, low carb chicken recipe, keto dinner, baked zucchini, sugar-free marinara, healthy chicken recipe
