Chicken parmesan zucchini boats
Chicken Parmesan Zucchini Boats offer a healthy twist on the classic dish, featuring shredded chicken thighs mixed with pasta sauce and stuffed into hollowed-out zucchini boats, topped with melted cheese.
Cook time 50 min
Prep time 15 min
Ingredients:
16 oz chicken thighs1 tsp salt
1 tsp black pepper
2 garlic cloves
1 cup pasta sauce
4 zucchini
1 cup grated parmesan cheese
1 cup mozzarella cheese
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.
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.
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.
Chicken parmesan zucchini boats FAQ:
Bake the zucchini boats in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
The zucchini is done when it is tender but still holds its shape, and the cheese on top is melted and bubbly.
Yes, you can substitute chicken thighs with chicken breasts or ground chicken. Just adjust the cooking time as needed; chicken breasts may require a shorter cooking time.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute mozzarella cheese with provolone, gouda, or a dairy-free cheese alternative, depending on your dietary preferences.
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.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 36g
Carbohydrates 16g
Fiber 3.29g
Sugar 9g
Fat 33g
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