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Chicken Parmesan zucchini boats — easier than the original and just as good

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Ground chicken makes this twist on the classic chicken Parm recipe an easy weeknight meal

Zucchini has become such a popular vegetable over the last year or so, being transformed into pizza crusts and into noodles to replace pasta. In this recipe, I wanted to keep zucchini in its natural form but serve it in a way that was not only delicious but also a filling main dish.

I love chicken Parmesan, but not the hassle of making it homemade. This shortcut recipe uses fresh zucchini that get filled with a mixture of sautéed ground chicken, onions, garlic and tomato sauce. And to keep with the classic recipe, it's then topped off with grated mozzarella and Parmesan cheeses. This is a super-easy dinner that’s so good, and it also happens to be gluten-free and low-carb.

Ground chicken makes this twist on the classic chicken Parm recipe an easy weeknight meal
Image: Brandi Bidot/SheKnows

Chicken Parmesan-stuffed zucchini recipe

Serves 4-6

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes

Ingredients:

  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1/2 small sweet onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon dried Italian herbs
  • Salt and pepper, to taste
  • 1 cup tomato pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, for garnish

Directions:

  1. Heat the oven to 375 degrees F.
  2. Cut each zucchini in half lengthwise, and using a spoon, scoop out the centers.
  3. Heat a skillet over medium heat, and add the olive oil, ground chicken, onions and garlic.
  4. Cook the mixture for 4 to 5 minutes or until the chicken is no longer pink and the onions and garlic are translucent.
  5. Remove from the heat, and stir in the seasonings and tomato sauce.
  6. Fill each zucchini half with the chicken mixture, and top with shredded mozzarella cheese.
  7. Bake uncovered for 15 minutes or until the cheese has melted nicely.
  8. Garnish with grated Parmesan cheese and fresh parsley, and serve warm.

More stuffed zucchini recipes

Quinoa-stuffed zucchini
Feta and fresh tomato-stuffed zucchini
Cheeseburger-stuffed zucchini

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