Low Carb Chicken Parmesan Zucchini Boats
A delightful and healthy twist on the classic chicken parmesan using zucchini instead of pasta for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
- 2 large zucchinis
- 2 cups cooked, shredded chicken
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchinis by slicing them in half lengthwise and scooping out the center.
- Season the cut side of the zucchini with olive oil, salt, and pepper.
- Combine the shredded chicken with marinara sauce, Italian seasoning, and additional salt and pepper in a bowl.
- Fill each zucchini boat with the chicken mixture, packing it lightly.
- Add shredded mozzarella and grated Parmesan cheese on top of each filled zucchini.
- Bake for 25-30 minutes, until the zucchinis are tender and the cheese is melted and bubbly.
- Serve warm, allowing to cool slightly before enjoying.
Notes
For a quicker option, you can use store-bought rotisserie chicken. Leftovers can be stored in the refrigerator for up to 3 days.