Chicken parmesan zucchini boats
Delicious Chicken Parmesan Zucchini Boats: a low-carb, high-flavor twist on a classic. Juicy chicken thighs seasoned with garlic, salt, and pepper, smothered in rich pasta sauce, and baked with zucchini, topped with melty mozzarella and grated parmesan cheese. Perfect for a healthy and satisfying meal!
- 09 Jun 2024
- Cook time 50 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Chicken Parmesan Zucchini Boats are a delightful and healthier twist on the classic Chicken Parmesan dish. By swapping out pasta for zucchini, this recipe reduces the overall calorie count while still offering the beloved flavors of a traditional Chicken Parmesan. Perfect for a family dinner or a low-carb meal option, these zucchini boats are both nutritious and delicious.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and black pepper on both sides.
- Heat a large skillet over medium-high heat. Add a bit of oil (optional) and then add the seasoned chicken thighs.
- Cook until the chicken is browned and fully cooked through, about 6-8 minutes per side.
- Remove the chicken from the skillet and let it cool slightly. Once cooled, shred the chicken using two forks.
- While the chicken is cooking, wash the zucchini thoroughly.
- Cut each zucchini in half lengthwise.
- Using a spoon, scoop out the insides to create a boat shape, leaving about 1/4 inch of zucchini flesh on the skin. Save the scooped-out zucchini flesh in a bowl.
- In the same skillet you used for the chicken, reduce the heat to medium and add the minced garlic. Cook until fragrant, about 1 minute.
- Add the scooped-out zucchini flesh and cook until any excess moisture has evaporated, about 2-3 minutes.
- Stir in the shredded chicken and pasta sauce. Mix until well combined and heated through.
- Place the zucchini halves in a large baking dish, cut side up.
- Fill each zucchini boat with the chicken mixture, distributing it evenly among all the boats.
- Sprinkle grated Parmesan cheese on top of the filled zucchini boats.
- Follow with a generous layer of the shredded mozzarella cheese.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Remove the zucchini boats from the oven and let them cool slightly before serving.
- Garnish with additional Parmesan cheese or fresh herbs, if desired.
Tips:
- Prep the zucchini.: Make sure to hollow out the zucchini evenly to create enough space for the filling.
- Cooking chicken: Cut the chicken thighs into small pieces to ensure they cook evenly and quickly.
- Cheese.: Use freshly grated Parmesan and Mozzarella for better melting and superior taste.
- Avoid sogginess.: If you like your zucchini boats slightly firmer, pre-bake the zucchini for about 10 minutes before adding the filling.
- Customize seasoning.: Feel free to add Italian seasoning or red pepper flakes to the chicken for an extra flavor boost.
With a perfect balance of savory chicken, rich pasta sauce, and melty cheese, Chicken Parmesan Zucchini Boats are sure to become a new favorite in your household. This recipe not only satisfies your comfort food cravings but also incorporates healthy vegetables into your meal. Enjoy this easy-to-make and flavorsome dish with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.29g | 9% |
| Sugar 9g | 9% |
| Fat | |
| Fat 33g | 38% |
| Saturated 12g | 41% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 90mg | 16% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 9mg | 54% |
| Vitamin B6 0.89mg | 52% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 1.30ug | 54% |
| Vitamin C 36mg | 41% |
| Vitamin E 2.19mg | 15% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 490mg | 38% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 2.26mg | 21% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 580mg | 47% |
| Potassium, K 1030mg | 30% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 1400mg | 93% |
| Zinc, Zn 4.20mg | 38% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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