Description
A flavorful, low-carb take on a classic! These zucchini boats are filled with savory ground chicken in marinara sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a quick and healthy weeknight dinner that satisfies your cravings without the guilt.
Ingredients
3 medium zucchinis, halved lengthwise
1 tbsp olive oil
1 lb ground chicken
1/2 cup marinara sauce (low sugar)
1 tsp Italian seasoning
1/4 tsp garlic powder
Salt and black pepper to taste
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
Scoop out the flesh from the zucchini halves, leaving about a 1/4-inch border. Chop the scooped zucchini flesh and set aside.
In a skillet, heat olive oil over medium-high heat. Add ground chicken and cook until browned, breaking it up with a spoon.
Drain off any excess fat.
Stir in the marinara sauce, chopped zucchini flesh, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
Arrange the zucchini boats on a baking sheet.
Spoon the chicken mixture evenly into the zucchini boats.
Top each boat with mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
Notes
Ensure your marinara sauce is low in added sugar for a keto-friendly meal.
Feel free to add a pinch of red pepper flakes for a little heat.
Substitute ground turkey or beef for chicken if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: Italian-American