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Chicken Parmesan Zucchini Boats

A healthier low carb take on classic Chicken Parmesan, featuring zucchini boats filled with shredded chicken, marinara sauce, and melted cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 medium zucchini halved lengthwise
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp dried oregano
Chicken Parmesan Filling
  • 2 cups cooked chicken shredded
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning

Equipment

  • Baking sheet
  • Mixing bowls
  • Measuring cups
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
  2. Wash and halve zucchini lengthwise. Scoop out the centers to form boats.
  3. Brush zucchini boats with olive oil and season with salt, pepper, garlic powder, and dried oregano.
  4. Place zucchini boats on baking sheet and bake 8–10 minutes to soften.
  5. Mix shredded chicken, marinara sauce, minced garlic, Italian seasoning, and half of the cheeses.
  6. Fill each pre‑baked zucchini boat with the chicken mixture.
  7. Top with remaining mozzarella and Parmesan cheese.
  8. Bake 12–15 minutes until cheese is bubbly and golden. Garnish with fresh basil or parsley.

Notes

For extra flavor, add red pepper flakes or lemon zest.