Baked Chicken Parmesan Zucchini Boats

Chicken Parmesan Stuffed Zucchini Boats deliver the familiar, comforting flavors of chicken parmesan in a lighter, low-carb format. These zucchini boats use ground chicken, marinara, and gooey mozzarella for a high-protein meal that’s perfect for weeknight dinners and meal prep.

I love stuffed vegetables — they’re versatile, satisfying, and easy to adapt. Zucchini is especially well suited for stuffing, and by using ground chicken and a simple marinara, these boats capture all the best parts of chicken parmesan without the breading and heavy pasta. The result is a tender, cheesy, herb-forward dish that reheats well and stores in the fridge for several days.

Why you’ll love this recipe

• A lighter take on classic chicken parmesan that keeps the flavor while cutting carbs.
• High in protein and easy to prep ahead for busy weeks.
• A great way to use extra garden zucchini.

Recipe ingredients

These zucchini boats rely on a short list of pantry-friendly ingredients and can be adjusted to taste.

• Zucchini: 4 large zucchini, halved lengthwise. Choose even-sized zucchini for consistent cooking.
• Ground chicken: 1 lb. Lean and high-protein; you can substitute ground turkey, beef, pork, or shredded cooked chicken if preferred.
• Marinara sauce: About 3 cups total. Use a homemade tomato-basil marinara or your favorite store-bought sauce.
• Aromatics: Onion and garlic sautéed briefly to build flavor.
• Herbs and cheese: Dried basil in the filling, freshly chopped basil for serving, grated Parmesan, and mozzarella (shredded or thinly sliced).

See the recipe card below for exact quantities and full instructions.

How to make ground chicken parmesan zucchini boats

The method is straightforward: hollow the zucchini, sauté the aromatics and ground chicken, mix in marinara, stuff the boats, and bake until tender and bubbly. The components can be made ahead and assembled when you’re ready to bake.

Pro tip: Prepare the zucchini shells and the filling a day or two in advance to save time. Assemble and bake when needed.

Recipe FAQs

• Can I prep these ahead? Yes. The zucchini boats, marinara, and chicken filling can be prepared up to a few days ahead. You can also assemble everything and refrigerate before baking the next day.
• Is this high in protein? Each zucchini boat provides roughly 20 grams of protein, making it a solid high-protein dinner option.
• How long do leftovers last? Store cooked zucchini boats in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Serving suggestions

These zucchini boats pair nicely with light salads and breads, or stay low-carb with cauliflower rice. Suggested accompaniments:

• Simple green salad or insalata mista.
• Crusty bread or rosemary focaccia for mopping up sauce.
• Cilantro-lime cauliflower rice or a herb-forward vegetable side for a lower-carb meal.

Recipe notes

• Use zucchini of similar size so all boats finish cooking at the same time.
• Store-bought marinara is an easy time-saver; choose a brand you enjoy.
• If using fresh mozzarella, pat it dry before topping to prevent excess moisture.
• Keep leftovers refrigerated and reheat until hot, or finish under the broiler briefly to refresh the cheese.

Recipe

Chicken Parmesan Stuffed Zucchini Boats

Servings: 8 zucchini boats

Prep Time: 15 mins   Cook Time: 45 mins   Total Time: 1 hr

Low-carb and high-protein, these zucchini boats are a lighter way to enjoy chicken parmesan flavors.

Equipment

• Melon baller or small spoon
• 13×9″ baking dish (and an 8×8″ pan if making a smaller batch)

Ingredients

• 4 large zucchini, halved lengthwise
• 1 tablespoon plus 2 teaspoons extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1 lb. ground chicken
• 1 teaspoon dried basil
• 1/4 cup freshly grated Parmesan
• Grated mozzarella cheese, as needed
• 3 cups marinara sauce, divided

Instructions

1. Preheat the oven to 400°F (200°C). Spread 3/4 cup marinara sauce in a 13×9″ baking pan and reserve 1/4 cup in an 8×8″ pan or another small dish.
2. Using a melon baller or small spoon, scoop out the flesh of each zucchini half, leaving about a 1/4″ border along the bottom and sides. Save or discard the scooped flesh. Brush the zucchini shells with a little olive oil and season inside and out with salt and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Add the garlic and cook 30 seconds more.
4. Add the ground chicken, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Break the chicken into small pieces and cook until no longer pink, about 5 minutes.
5. Stir in the remaining marinara sauce and simmer for 5–10 minutes until the mixture is warmed through and slightly thickened.
6. Place the prepared zucchini boats in the marinara-lined baking pan(s). Fill each zucchini generously with the chicken mixture. Cover with foil and bake 20–25 minutes, until zucchini is tender.
7. Remove the foil, top each boat with grated Parmesan and mozzarella, and return to the oven until the cheese is melted and bubbly, about 5–8 minutes. Garnish with fresh basil if desired and serve hot.

Nutrition (per zucchini boat, estimate)

Calories: 226 kcal · Carbohydrates: 14 g · Protein: 20 g · Fat: 10 g · Fiber: 3 g

Nutrition is an estimate and intended for informational purposes only.

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