Cheesy Keto Chicken Parmesan Zucchini Boats
A low-carb and gluten-free take on chicken Parmesan using zucchini as boats, filled with shredded chicken, marinara, and topped with melty cheese.
Ingredients
Main Ingredients
- 2 large zucchinis Choose large, firm zucchinis.
- 2 cups cooked, shredded chicken Rotisserie or leftover chicken works great.
- 1 cup marinara sauce Use sugar-free marinara for strict keto.
- 1 cup mozzarella cheese, shredded For best melting.
- 1/2 cup Parmesan cheese, grated For topping.
- 1 teaspoon Italian seasoning For added flavor.
- to taste Salt and pepper To season the filling.
- to drizzle Olive oil For browning the cheese.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Trim the ends off the zucchinis, then cut each one in half lengthwise. Use a spoon to scoop out the seeds and some flesh, leaving about a 1/4-inch shell to form the boat. Discard or save the scooped flesh for soups or sautés.
- In a bowl, combine the shredded chicken, marinara sauce, Italian seasoning, and a pinch each of salt and pepper. Mix until the chicken is evenly coated.
- Place the zucchini halves in a baking dish, cavity side up. Spoon the chicken mixture into each boat, packing lightly so they’re well filled.
- Sprinkle the shredded mozzarella evenly over the stuffed boats, then grate the Parmesan on top.
- Drizzle a little olive oil over the cheese and zucchini edges to help browning.
Baking
- Bake for 25–30 minutes, until the zucchini is tender and the cheese is melted and bubbly. If you like a golden top, switch the oven to broil for the last 1–2 minutes while watching closely.
- Let the boats rest for 3–5 minutes, then serve hot.
Notes
Store in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months. To reheat, cover with foil and bake at 350°F for 10–15 minutes.