Tasty Chicken Parmesan Zucchini Boats

Hey there, fellow food adventurer! So, guess what? I stumbled upon this amazing creation — Tasty Chicken Parmesan Zucchini Boats. Why are these little boats so special? Well, it’s got something to do with chicken, parmesan, and zucchini cozying up together in one sizzling dish that’s equal parts dreamy and delicious. If you love a hearty meal that packs a punch but doesn’t come with a truckload of carbs, these zucchini boats are the fun little vice you’ve been looking for. Give ’em a whirl, and your dinner table will be richer for it, promise!

Picture this: it’s a Sunday evening, and the whole house smells like cheesy heaven as my husband wanders into the kitchen with that “what’s cookin’ good lookin’?” face. Not gonna lie, this recipe has become a total staple in our household. We’ve even had it for lazy Saturday brunches because, why not? One time, I caught our kiddo, spoon in hand, eating the extra filling straight from the pot. Ah, family memories… nothing bonds you quite like an unforgettable and tasty meal.

Why You’ll Love This Tasty Chicken Parmesan Zucchini Boats

Okay, here’s why you absolutely must try this:
– Zucchini gets a glam makeover while still being a veggie. Eat your hearts out, carb-heavy stuff.
– Chicken and cheese are basically a cozy hug in flavors, tucking you in with every bite.
– There’s something comically satisfying about eating food from a *boat*. Admit it.
– Perfect excuse to sneak in some greens while fooling everyone into saying “yum.”

How to Make It

Alright, let me break it down for you. First things first: get your zucchini ready. Slice those babies in half lengthwise, scoop out the seeds, and pray you don’t send them flying off the counter. Then, cook up some ground chicken — it always takes me a mental leap to remind myself it browns best if I’m a bit patient and don’t poke it every two seconds.

Once that’s looking nice and cooked, stir in some marinara sauce (store-bought when I’m lazy, homemade when I’m supermom). Let that simmer a bit because, duh! Flavors! Finally, sprinkle in some mozzarella like you’re casting a magic spell. You’ll want a generous hand here, folks.

Feel free to pop these filled-up zucchini bad boys into the oven and let them bake till bubbly. And if you’re like me, top with more cheese because what is self-control?

Ingredient Notes

– **Zucchini:** It’s basically your edible dinghy, so find ones that are ripe but not too soft — they need to hold all that goodness.
– **Ground Chicken:** Lean and mean, sometimes needs a little patience to not stick. But worth it for the taste, I swear.
– **Marinara Sauce:** A lifesaver! Canned or homemade, whatever floats your boat…pun intended.
– **Mozzarella Cheese:** More is more, trust me. Skip it, and we can’t be friends. Kidding… kind of.

Recipe Steps:

1. Preheat your oven — it’s the sleepy friend you need to wake-up early for this.
2. Slice the zucchini and scoop out the seeds, creating fun little boats.
3. Cook ground chicken in a pan until golden brown.
4. Stir in marinara sauce, simmering to let the flavors marry.
5. Fill up your zucchini boats with that chicken mixture.
6. Top generously with mozzarella and bake until golden and drool-worthy.

What to Serve It With

Tips & Mistakes

Trust me on this: Don’t be timid with seasoning; the chicken likes a flavor party! And hey, have an extra jar of sauce handy in case things look a little dry. It happens!

Storage Tips

Okay, leftover game: pop any extras into an airtight container and refrigerate. These zucchini legends actually do okay for up to three days. If you, like me, stoop to cold leftovers (I mean, hello, lazy weekends), just embrace it. More power to you if it becomes breakfast.

Variations and Substitutions

If your fridge looks like mine on a rough day, feel free to sub ground beef or turkey. And, for my veggie peeps out there — load it with mushrooms or bell peppers. Experiment boldly — honey instead of sugar, or replace parmesan with cheddar if that’s all you’ve got.

Frequently Asked Questions

Tasty Chicken Parmesan Zucchini Boats

This delicious chicken parmesan stuffed zucchini boats recipe is a healthy, low-carb dinner option packed with flavor and cheesy goodness.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 medium zucchini
• ▢ 1.5 cups shredded cooked chicken preferably rotisserie chicken
• ▢ 1 cup marinara sauce
• ▢ 0.75 cup mozzarella cheese shredded
• ▢ 0.5 cup parmesan cheese grated
• ▢ 1 tbsp olive oil
• ▢ 1 tsp dried Italian seasoning
• ▢ 1 clove garlic minced
• ▢ 0.25 cup fresh basil chopped, optional

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• Slice zucchinis in half lengthwise and scoop out the centers to create boats.
• Brush zucchini boats with olive oil and sprinkle with Italian seasoning and garlic.
• In a bowl, mix shredded chicken with marinara sauce and half the mozzarella cheese.
• Fill each zucchini boat with the chicken mixture.
• Top with remaining mozzarella and parmesan cheese.
• Bake for 20-25 minutes or until zucchini is tender and cheese is bubbly and golden.
• Garnish with chopped fresh basil if desired and serve warm.

Notes

For a spicier kick, add red pepper flakes to the chicken mixture before stuffing.