This easy chicken stuffed zucchini boat recipe is delicious and a simple way to make your guests feel more special to you.
There is no one who would blame you if you made this side dish the main course because it is so flavorful.
These low-carb, Keto-friendly, and stuffed zucchini boats are simple to make. They provide a quick and simple supper when filled with chicken, marinara, and cheese.
After roasting, the zucchini will be soft to the touch, and they will stay that way when reheated. Personally, I enjoy preparing this dinner ahead of time. It makes a fantastic, healthy meal to keep on hand in the fridge.
INGREDIENTS
- 4 zucchini stems removed
- 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 pepper
- ¾ cup marinara sauce
- ¼ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
HOW TO MAKE EASY CHICKEN STUFFED ZUCCHINI BOAT RECIPE
STEP 1
Bake at 400 degrees Fahrenheit and line a baking sheet with parchment paper.
STEP 2
Use a spoon or melon baller to remove the center flesh and seeds from each zucchini after cutting it in half lengthwise. Keep it for future use.
STEP 3
Sliced-side up, arrange the zucchini on the prepared baking sheet. Lightly mist with cooking spray.
STEP 4
Bake the zucchini for 15 minutes, or until just soft.
STEP 5
Over medium-high heat, warm the olive oil in a sizable nonstick skillet. Add the salt, pepper, garlic powder, and Italian seasoning to the chicken.
STEP 6
Cook for 8 to 10 minutes, stirring regularly, or until the chicken is thoroughly cooked. For an extra 2 minutes, while tossing regularly, add the marinara sauce.
STEP 7
Fill the zucchini boats with the chicken mixture. Add mozzarella and parmesan cheese to the chicken. Bake the zucchini boats once more in the oven
