Keto Chicken Parmesan Zucchini Boats

Here is my favorite chicken parmesan zucchini boats recipe, with tender zucchini filled with seasoned chicken, marinara sauce, and plenty of melted cheese on top.

These zucchini boats are my go-to dinner when I want something healthy but still satisfying for the whole family. My kids actually ask for seconds, which is saying something when zucchini is involved!

What Kind of Zucchini Should I Use?

For chicken parmesan zucchini boats, you’ll want to pick zucchini that are large enough to hold a good amount of filling but not so huge that they become watery or tough. Medium to large zucchini work best – aim for ones that are about 8-10 inches long and feel firm when you give them a gentle squeeze. Avoid zucchini that feel soft or have wrinkled skin, as these are past their prime and won’t hold their shape well during baking. If you can only find smaller zucchini, no problem – just plan on making more boats and maybe reducing the cooking time by a few minutes.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ground chicken: You can easily swap this for ground turkey, ground beef, or even Italian sausage (just remove the casings first). If using sausage, you might want to go lighter on the salt since it’s already seasoned.
• Zucchini: Yellow squash works just as well as zucchini for this recipe. You can also try using large bell peppers or eggplant halves if you want to switch things up.
• Fresh mozzarella: Pre-shredded mozzarella from the bag works fine here, though fresh will melt a bit better. You can also use a blend of Italian cheeses or even provolone for a different flavor.
• Parmesan cheese: Freshly grated parmesan gives the best flavor, but the pre-grated stuff from the container works too. Romano cheese makes a good substitute if that’s what you have on hand.
• Marinara sauce: Any pasta sauce will work here – try arrabbiata for some heat, or even a simple tomato sauce. Just make sure it’s not too watery or your boats might get soggy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making zucchini boats is not properly draining the zucchini after scooping out the flesh, which can leave you with watery, mushy boats that fall apart. After hollowing out your zucchini, sprinkle the insides with salt and let them sit cut-side down on paper towels for 15-20 minutes to draw out excess moisture, then pat them completely dry before filling. Another common error is undercooking the ground chicken filling – make sure it’s fully cooked through and has developed some browning before stuffing the boats, as this adds flavor and prevents any food safety issues. Don’t skip pre-baking the empty zucchini shells for about 10 minutes before adding the filling, as this helps them hold their shape and prevents the final dish from becoming too watery. Finally, avoid piling on too much cheese at once – add half the mozzarella with the filling, then top with the remaining cheese in the last 10 minutes of baking for the perfect golden, bubbly finish.

What to Serve With Chicken Parmesan Zucchini Boats?

These zucchini boats are pretty hearty on their own, but I love serving them with a simple side salad dressed with Italian vinaigrette to balance out all that cheesy goodness. A warm piece of garlic bread is perfect for soaking up any extra marinara sauce that pools around the boats. If you want to make it a bigger meal, some roasted vegetables like bell peppers or broccoli work really well alongside the boats. For a lighter option, try a Caesar salad or even just some crusty bread rolls to round out the dinner.

Storage Instructions

Refrigerate: These zucchini boats keep really well in the fridge for up to 4 days. Just cover them tightly with foil or store in an airtight container. I love making a big batch on Sunday and having them ready for easy weeknight dinners throughout the week.

Freeze: You can freeze these boats for up to 3 months, which is super handy for meal prep. I like to wrap each boat individually in plastic wrap, then place them in a freezer bag. You can even assemble them completely and freeze before baking for an even quicker future meal.

Reheat: To warm up leftovers, just pop them in a 350°F oven for about 15-20 minutes until heated through and the cheese gets bubbly again. If reheating from frozen, add an extra 10-15 minutes and cover with foil to prevent the cheese from browning too much.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 145-160 g
• Fat: 80-90 g
• Carbohydrates: 50-65 g

Ingredients

For the filling:

• 1 lb ground chicken
• 3 large or 4 small zucchini
• 2 cups tomato pasta sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• Salt, freshly ground black pepper, garlic powder (to preference)

For the topping:

• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded

Step 1: Cook and Season the Ground Chicken

• 1 lb ground chicken
• salt, freshly ground black pepper, garlic powder (to preference)

In a large skillet over medium heat, cook and chop the ground chicken until it is no longer pink.

Season to taste with salt, freshly ground black pepper, and garlic powder.

Make sure the chicken is evenly broken up and seasoned well.

Step 2: Simmer the Chicken with Tomato Sauce

• 2 cups tomato pasta sauce
• cooked and seasoned ground chicken from Step 1

Mix about 2 cups of tomato pasta sauce into the cooked chicken in the skillet.

Lower the heat and let it simmer so the chicken absorbs the sauce, making sure the mixture is not too runny.

If the sauce is thin, you may need to use less than 2 cups.

Allow to simmer while preparing the next step.

Step 3: Prepare the Zucchini Boats

• 3 large or 4 small zucchini

Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.

While the chicken and sauce simmer, de-stem and cut the zucchinis in half lengthwise.

Use a spoon or melon baller to scoop out the ‘guts,’ forming hollow boats.

The zucchini ‘guts’ can be saved for another use, such as adding to scrambled eggs or soups.

Step 4: Make the Cheesy Chicken Filling

• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• chicken and tomato sauce mixture from Step 2

Add 2 cups of shredded mozzarella and 1/2 cup shredded parmesan to the chicken and tomato sauce mixture.

Stir until the cheeses are well incorporated and melted, creating a creamy, cheesy filling.

Step 5: Fill and Top the Zucchini Boats

• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• prepared zucchini boats from Step 3
• cheesy chicken filling from Step 4

Spoon the cheesy chicken mixture into each prepared zucchini boat, filling them generously.

Arrange the stuffed zucchini boats in the greased baking dish.

Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of shredded parmesan evenly over the tops for a melty, golden finish.

I like to press the cheese down a bit so it really sticks to the filling.

Step 6: Bake and Broil the Zucchini Boats

Place the baking dish in the center rack of the preheated oven and bake uncovered for 25 minutes, or until the zucchini is tender and the cheese is bubbling.

Then, switch the oven to broil for a few minutes to brown the cheese on top, keeping a close eye to avoid burning it.

Keto Chicken Parmesan Zucchini Boats

Delicious Keto Chicken Parmesan Zucchini Boats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1650 kcal

Ingredients

  

For the filling:

• 1 lb ground chicken
• 3 large or 4 small zucchini
• 2 cups tomato pasta sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• salt, freshly ground black pepper, garlic powder (to preference)

For the topping:

• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded

Instructions

 

• In a large skillet over medium heat, cook and chop the ground chicken until it is no longer pink. Season to taste with salt, freshly ground black pepper, and garlic powder. Make sure the chicken is evenly broken up and seasoned well.
• Mix about 2 cups of tomato pasta sauce into the cooked chicken in the skillet. Lower the heat and let it simmer so the chicken absorbs the sauce, making sure the mixture is not too runny. If the sauce is thin, you may need to use less than 2 cups. Allow to simmer while preparing the next step.
• Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish. While the chicken and sauce simmer, de-stem and cut the zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the 'guts,' forming hollow boats. The zucchini 'guts' can be saved for another use, such as adding to scrambled eggs or soups.
• Add 2 cups of shredded mozzarella and 1/2 cup shredded parmesan to the chicken and tomato sauce mixture. Stir until the cheeses are well incorporated and melted, creating a creamy, cheesy filling.
• Spoon the cheesy chicken mixture into each prepared zucchini boat, filling them generously. Arrange the stuffed zucchini boats in the greased baking dish. Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of shredded parmesan evenly over the tops for a melty, golden finish. I like to press the cheese down a bit so it really sticks to the filling.
• Place the baking dish in the center rack of the preheated oven and bake uncovered for 25 minutes, or until the zucchini is tender and the cheese is bubbling. Then, switch the oven to broil for a few minutes to brown the cheese on top, keeping a close eye to avoid burning it.