zucchini boat recipe

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

Chicken Parmesan Zucchini Boats Recipe

zucchini (about 1 3/4 pounds)

chicken

salt

black pepper

garlic

pasta sauce

parmesan cheese

mozzarella cheese

basil

Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.

Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.

Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.

As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.

Place the zucchini in the baking dish cut-side up.

Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.

Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.

Cover the baking dish with foil. Bake for 35 minutes.

Sprinkle with fresh basil and serve.

https://content.jwplatform.com/videos/pcbNnkZJ.mp4

Stuffed zucchini boats with the flavor of chicken parmesan.  Easy recipe that's low carb.

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It's a tasty dinner idea that pleases everyone!

Zucchini Boats

zucchini

Olive oil, for rubbing

kosher salt, divided

oregano, divided

15-ounces fire roasted crushed tomatoes**

fennel seeds

milk mozzarella cheese

Italian seasoned panko (or plain panko; omit

Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you&#8217;ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping 1/4 teaspoon salt, 1/2 teaspoon oregano and fresh ground black pepper, divided between the boats. 

Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat for 1 minute until warmed through. 

Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 

Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

OMG!  These Zucchini Boats are so good.  We really enjoyed them. Thank you for sharing.

I completely forgot to add the tomatoes to the sausage before filling the zucchini 🤦‍♀️ But they were delicious! My 12 year old said the spices were very yummy, and he's not an adventurous eater. I did notice that the tomato is necessary to offset the bold flavor of fennel, without them it overpowers the sausage, but next time I'll add it for sure!

Tender zucchini is stuffed with a savory vegetarian filling of mushrooms, bell peppers, olives and spinach, topped with ricotta &amp; baked in a marinara sauce.

 Stuffed Zucchini Boats Recipe 

olive oil

garlic cloves, finely chopped

red pepper flakes

mushrooms,

kalamata olives, chopped

zucchini – 1 large, 2 medium, or 3 small squash

oregano

spinach,

marinara sauce – store-bought

ricotta cheese

parmesan cheese (divided),

basil leaves

Cut the zucchini in half lengthwise. With a spoon, scoop out the center, hollowing out the zucchini like a little boat. Save and chop up the scooped out part and set aside.

In a large skillet sauté garlic and red pepper flakes in olive oil for 1 minute. Add mushrooms and zucchini flesh, oregano, salt, and pepper. Saute for about 10 minutes until most liquid has evaporated.

Add bell pepper, olives, and spinach and stir for about 1 minute until the spinach is wilted. Turn the heat off. Stir in 1/2 cup marinara sauce and 1/2 cup parmesan.  

Add the remaining marinara sauce to the bottom of a greased baking dish, skillet or heavy pan. Set the zucchini boats in the pan. Mound the filling into the hollowed-out boats and nestle in a few dollops of ricotta on top of each one. Sprinkle with remaining parmesan cheese.

Bake 10-20 minutes, covered or with a lid on, until zucchini is fork tender. (Bigger squash with thicker shells  may take longer).  Uncover and broil for 5 minutes until the top is golden brown.

Delicious!  I made this with your Roasted Tomato Sauce rather than marinara as I had just made a batch of the sauce. I also added 1 cup of cannellini beans at the same time as spinach to add a bit more protein. And, as suggested, I served with your Caesar salad. Will definitely make again. Thanks.

Thanks Tonia, good to know for the future.  As it turned out I ended up baking them tonight as I had unexpected company.  They were delicious!  We all loved them.  I made a spicy marinara sauce, and didn’t use any add ins at all.  Substituted mozzarella for the ricotta, because that’s what I had.  I  have saved this recipe to my favourites, as I know I will make it often.

Made this while I was at my parent’s  house and it was insanely delicious! I added ground wagu beef and subbed fresh corn for the bell pepper because my mom is allergic to them. We are all still talking about how much we enjoyed them. Probably my favorite recipe I have tried so far from your website - and I have made quite a few. Seriously love all of your recipes!

These are unbelievably good! I added your vegan chorizo and quinoa. The vegan chorizo is fantastic by the way. I topped them off with vegan basil Parmesan, and vegan almond ricotta. This is a perfect make ahead delicious dinner for company. I’m going to make extra filling and freeze it. It would be great in a taco or a lettuce wrap. Thank you for such a great recipe!

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Stuffed Zucchini Boats Recipe

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