Description
These Keto Chicken Parmesan Zucchini Boats are a cheesy, low-carb twist on classic chicken parm. Tender zucchini halves are stuffed with savory ground chicken and marinara, then topped with melted mozzarella and parmesan for the ultimate comforting keto dinner.
Ingredients
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1 lb ground chicken
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3 large zucchinis (or 4 small)
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2 cups marinara sauce (no added sugar for keto)
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3 cups freshly shredded mozzarella cheese
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1 cup shredded parmesan cheese
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Salt, to taste
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Black pepper, to taste
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Garlic powder, to taste
Instructions
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Preheat oven to 400°F. Grease a 9×13-inch baking dish.
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In a large skillet over medium heat, cook ground chicken, breaking it apart until no longer pink.
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Season with salt, pepper, and garlic powder.
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Stir in marinara sauce and reduce heat to low. Simmer until slightly thickened (avoid excess liquid).
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While the chicken simmers, trim zucchini ends and slice in half lengthwise.
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Scoop out the centers with a spoon, leaving a sturdy border to form boats.
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Stir 2 cups mozzarella and ½ cup parmesan into the chicken mixture until melted and combined.
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Spoon the mixture evenly into zucchini boats.
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Top with remaining mozzarella and parmesan.
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Bake uncovered for 25 minutes.
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Broil for 2–3 minutes until cheese is golden and bubbly.
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Remove from oven, let cool slightly, and serve warm.
Notes
For less watery zucchini, lightly salt the hollowed zucchini halves and let sit 10 minutes. Pat dry before filling.
Use thick marinara sauce to prevent soggy boats.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 115 mg