Go Back
To make Chicken Parmesan Stuffed Zucchini Boats, gather these items: - 4 medium zucchinis - 1 pound ground chicken - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs (panko preferred) - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil for garnish If you don’t have all the ingredients, here are some swaps: - Ground Chicken: You can use ground turkey or beef. - Marinara Sauce: Any tomato sauce works well. Try a homemade version for extra flavor. - Mozzarella Cheese: Use provolone or cheddar if you prefer a different taste. - Breadcrumbs: If you have regular breadcrumbs, they will work too. Using fresh ingredients is key for great taste. Fresh zucchinis give a nice crunch and flavor. Quality ground chicken ensures your filling is juicy and rich. Fresh garlic adds a strong aroma that enhances the dish. Fresh basil at the end adds a bright touch. Always choose the best you can find. It makes your meal not just good, but truly delicious. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the seeds and flesh. Leave about 1/4 inch of the flesh on the skin. Set this flesh aside for later. It adds flavor to the filling. In a skillet over medium heat, add the pound of ground chicken. Cook it until it turns brown, which will take about 5 to 7 minutes. Break it up with a spatula as it cooks. After that, add the minced garlic and the reserved zucchini flesh to the skillet. Sauté this mix for 2 to 3 minutes until it smells great and softens. Now, stir in 1 cup of marinara sauce, 1 teaspoon of Italian seasoning, and add salt and pepper to taste. Let this mixture simmer for a few minutes. This helps the flavors blend nicely. Remove the skillet from heat and mix in half of the shredded mozzarella cheese and all of the grated Parmesan cheese until everything is well combined. Now it’s time to stuff the zucchini boats! Take each half and fill it with the chicken and sauce mixture, packing it in well. Next, sprinkle the remaining mozzarella cheese and the breadcrumbs evenly over the top of each stuffed zucchini. Place the boats in a baking dish and cover it with foil. Bake in your preheated oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden brown. Once done, take them out of the oven and let them cool slightly. Finish by garnishing with fresh basil. Enjoy your delicious Chicken Parmesan Stuffed Zucchini Boats! To stop your zucchini from getting soggy, choose firm ones. Look for zucchinis that feel heavy for their size. When you cut them, scoop out the seeds and flesh carefully. Leave about 1/4 inch on the skin. This keeps the boat sturdy. After you scoop out the insides, sprinkle a little salt inside the zucchini. Let them sit for about 15 minutes. This draws out excess moisture. You can dab them with a paper towel. This helps keep your zucchini boats nice and firm. For even cooking, preheat your oven to 375°F (190°C) before baking. Use a baking dish that fits your zucchini snugly. This helps them cook evenly. Cover the dish with foil for the first part of baking. This traps steam and ensures the chicken cooks through. When you remove the foil, the cheese will bubble and brown nicely. Keep an eye on them in the last few minutes. You want golden cheese, not burnt cheese. Chicken Parmesan Stuffed Zucchini Boats pair well with a fresh salad. A simple mixed green salad adds crunch. You might enjoy a side of garlic bread too. The warm, crispy bread complements the soft zucchini. For drinks, a light white wine works great. If you prefer non-alcoholic, try sparkling water with lemon. Both choices balance the flavors of the dish. Feel free to get creative and find what you like best! Pro Tips Choose the Right Zucchini: Look for medium-sized zucchinis that are firm and free of blemishes for the best texture and flavor. Don't Overstuff: While it’s tempting to pile on the filling, ensure you leave a little room for the cheese and breadcrumbs to melt and create a perfect topping. Experiment with Cheese: Try mixing in some provolone or fontina cheese for a different flavor profile, or use a dairy-free cheese for a healthier option. Garnish for Freshness: Adding fresh basil or parsley just before serving enhances the dish with a burst of color and freshness that complements the flavors. {{image_2}} You can make a great vegetarian version of stuffed zucchini boats. Swap the ground chicken for a mix of cooked quinoa and black beans. Add sautéed mushrooms and bell peppers for a tasty twist. Use the same marinara sauce and cheese to keep the flavors. This way, you get all the good stuff without meat. If you want to change the meat, try ground turkey or beef. Both work well and taste great. You can even use shredded rotisserie chicken for a quick meal. Just mix it with the sauce and stuff it into the zucchini. Each choice gives you a new flavor experience. You can switch up the cheese, too. Try using goat cheese or feta for a tangy taste. For a twist on the sauce, use pesto instead of marinara. It adds a fresh, herby flavor to the dish. You can even mix in some spinach or kale for added nutrition. These options let you create your own unique version of this dish. To store your Chicken Parmesan stuffed zucchini boats, let them cool first. Place the leftovers in an airtight container. You can keep them in the fridge for about 3 to 4 days. If you want to keep them longer, freezing is a good option. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the stuffed zucchini boats in a baking dish. Cover the dish with foil to keep them from drying out. Heat for about 20 minutes. You can also microwave them for a quick option. Just cover them with a damp paper towel and heat for 1-2 minutes. If you decide to freeze them, wrap each zucchini boat tightly in plastic wrap. Then place them in a freezer bag. They can last up to 3 months in the freezer. To reheat, let them thaw in the fridge overnight. Then follow the reheating instructions above. Yes, you can use different types of zucchini. You can try yellow squash or pattypan squash. Both have a similar shape and taste. Just make sure they are firm and not too large. Small zucchinis work best for stuffing. They hold their shape and have great flavor. Cooked zucchini boats last about three to four days in the fridge. Store them in an airtight container to keep them fresh. When you want to eat them again, just reheat in the oven or microwave. This keeps the flavor and texture nice. You can serve many things with Chicken Parmesan Stuffed Zucchini Boats. A simple salad pairs well. Think mixed greens with a light vinaigrette. You could also serve garlic bread for a nice touch. Pasta with marinara sauce is another great option. These choices make a full meal that everyone will enjoy. In this post, we explored fresh ingredients, easy steps, and helpful tips for making stuffed zucchini boats. Fresh ingredients make a big difference in taste. Following the cooking steps ensures perfect results every time. You can also try different meats or vegetarian options to suit your taste. Remember to store your leftovers properly for later. Enjoy your cooking journey and impress your family with this tasty dish! Keep experimenting and have fun with new flavors.

Chicken Parmesan Stuffed Zucchini Boats

Delicious zucchini boats filled with ground chicken, marinara sauce, and topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 pound ground chicken
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup breadcrumbs (panko preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • for garnish Fresh basil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the zucchinis in half lengthwise and scoop out the seeds and flesh to create boats, leaving about 1/4 inch of the flesh on the skin. Set aside the scooped zucchini flesh for later use.
  • In a skillet over medium heat, add the ground chicken and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
  • Add the minced garlic and the reserved zucchini flesh to the skillet, sautéing for an additional 2-3 minutes until soft and fragrant.
  • Stir in the marinara sauce, Italian seasoning, salt, and pepper. Let it simmer for a few minutes to meld the flavors.
  • Remove the skillet from heat and mix in half of the mozzarella cheese and all of the Parmesan cheese until well combined.
  • Stuff each zucchini boat with the chicken and sauce mixture, packing it in generously.
  • Sprinkle the remaining mozzarella cheese and breadcrumbs evenly over the top of each stuffed zucchini.
  • Place the zucchini boats in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let cool slightly before garnishing with fresh basil.

Notes

Panko breadcrumbs give a nice crunch to the topping.
Keyword chicken, healthy, parmesan, stuffed, zucchini