These Keto Chicken Parmesan Zucchini Boats are a fun twist on a classic dish. You’ll love the tender zucchini filled with juicy chicken, marinara sauce, and cheesy goodness!
Honestly, who knew zucchini could be so exciting? I could eat these every week and never get bored. Plus, they’re super easy to whip up on a busy day!
Key Ingredients & Substitutions
Zucchini: The star of this dish! Look for firm, medium-sized zucchinis for the best results. If zucchini isn’t available, you can try yellow squash as a substitute.
Cooked Chicken: Leftover chicken works great here. If you don’t have any, rotisserie chicken is a quick option. For a vegetarian twist, use cooked cauliflower or chickpeas.
Marinara Sauce: Choose a sugar-free variety to keep it keto-friendly. If you’re in a pinch, homemade marinara with crushed tomatoes, garlic, and herbs will also do the trick.
Cheeses: Mozzarella is essential for that stretchy topping, but feel free to mix in some provolone or cheddar. Use nutritional yeast for a dairy-free option!
What’s the Best Way to Prepare Zucchini Boats?
Getting the zucchini to the right texture is key for delicious boats. It’s important to scoop out enough of the flesh to let the filling shine while keeping them sturdy.
- Cut the zucchini in half lengthwise to create your boats.
- Scoop out the inside, but leave about 1/4 inch of the flesh to hold the filling.
- A quick sauté of the reserved flesh enhances the flavor and prevents sogginess.
Take your time with this step, and you’ll have perfect boats ready to be filled and baked into a tasty dish!
2. Sauté the Filling:
Next, take the reserved zucchini flesh and chop it finely. In a skillet, heat the olive oil over medium heat. Add the chopped zucchini flesh and sauté for about 2-3 minutes until it’s softened and fragrant.
3. Mix in the Chicken:
Add the cooked chicken to the skillet along with garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if you like a bit of spice. Stir everything together, cooking for a few minutes until warmed through.
4. Combine with Marinara:
Now, pour in 1/2 cup of the marinara sauce and mix well until everything is combined. Remove the skillet from the heat and set aside for a moment.
5. Fill the Zucchini Boats:
Place the hollowed zucchini halves on a baking sheet lined with parchment paper or lightly greased. Spoon the chicken mixture evenly into each zucchini boat, filling them generously with the savory goodness.
6. Add the Toppings:
Top each zucchini boat with the remaining marinara sauce, then sprinkle shredded mozzarella cheese and grated Parmesan cheese over each one. This layer of cheese is key for that delicious, melty topping!
7. Bake to Perfection:
Pop the baking sheet in your preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the zucchini is tender and the cheese is bubbly and golden brown.
8. Serve and Enjoy:
Once they’re out of the oven, let the zucchini boats cool slightly. Before serving, garnish with fresh basil or parsley for a pop of color and flavor. Enjoy your delicious, low-carb Keto Chicken Parmesan Zucchini Boats warm!
These boats are not only tasty but also pack a nutritious punch, making them a perfect meal for your keto diet!
Keto Chicken Parmesan Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 3 medium zucchinis
- 2 cups cooked chicken breast, shredded or diced
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, totaling around 35-40 minutes from start to finish. The yummy smell of baking zucchini will be well worth the wait!
Step-by-Step Instructions:
1. Prepping the Zucchini:
Start by preheating your oven to 400°F (200°C). Then, wash and dry the zucchinis. Slice each zucchini in half lengthwise to create your boats. Using a spoon, carefully scoop out the center flesh of each half, leaving about 1/4 inch thickness to hold the filling. Don’t throw away the scooped flesh; we’ll be using it soon!
2. Sauté the Filling:
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cheese?
Absolutely! While mozzarella is traditional for that melty texture, you can substitute with provolone, cheddar, or even a dairy-free cheese alternative if you’re looking for a vegan option. Just keep in mind the flavor will vary slightly!
How Can I Make This Recipe Dairy-Free?
To make these zucchini boats dairy-free, simply use nutritional yeast in place of the Parmesan and choose a dairy-free cheese for the mozzarella. You can also omit the cheese for a lighter dish and focus on seasoning for flavor.
What Should I Do with Leftover Zucchini Boats?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes or microwave until warmed through.
Can I Prepare These Zucchini Boats Ahead of Time?
Yes! You can prepare the filling and assemble the boats a day in advance. Just cover and refrigerate. When you’re ready to eat, pop them in the oven as directed—just add a few extra minutes to the cooking time if they’re chilled.
