Crispy Chicken Parmesan Stuffed Zucchini Boats
A delicious and healthy dish featuring ground chicken and marinara stuffed into zucchini halves, topped with gooey cheese and baked to perfection.
Ingredients
Main ingredients
- 4 medium zucchinis
- 1 pound ground chicken
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Instructions
Preparation
- Gather your ingredients and preheat your oven to 375°F (190°C). Wash and dry your zucchinis before cutting them in half lengthwise.
- Using a spoon, scoop out the center of each zucchini half to create a 'boat'.
Cooking
- Heat a skillet over medium heat and add ground chicken. Cook until browned throughout, about 5-7 minutes, draining excess fat.
- Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for a couple of minutes.
Assembly
- Fill each zucchini half with the chicken mixture, ensuring they are generously filled but not overflowing.
- Top each stuffed zucchini with shredded mozzarella and a sprinkle of Parmesan cheese.
- Drizzle olive oil on top before placing the zucchini boats on a baking sheet.
Baking
- Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese is bubbly and golden brown.
- Remove from the oven and garnish with fresh basil if desired.
Serving
- Serve immediately and enjoy your meal with loved ones.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. These can be reheated in the oven or microwave. For freezing, wrap tightly and store for up to 3 months.