Description
These Crispy Chicken Parmesan Stuffed Zucchini Boats are a must-try!
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 lb ground chicken
- 1 cup marinara sauce (plus extra for drizzling)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional for crunch)
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper, to taste
- Olive oil for cooking and brushing
- Fresh chopped parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise and scoop out the insides with a spoon, creating 1/4-inch thick shells. Brush the insides with olive oil and lightly sprinkle with salt, then arrange in a baking dish cut-side up.
- In a large skillet, heat one tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and cook for an additional minute. Stir in ground chicken, seasoning with salt, pepper, oregano, and basil. Cook until browned, about 5-7 minutes. Stir in three-quarters of a cup of marinara sauce and let simmer for 2-3 minutes.
- Transfer the chicken mixture to a mixing bowl. Add the beaten egg and breadcrumbs (if using) and half of the grated Parmesan cheese. Mix well. Spoon the filling into each zucchini half and drizzle extra marinara sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheeses generously over the top. Cover with foil and bake for about 25 minutes. In the last 10-12 minutes, remove the foil to allow the cheese to bubble and turn golden.
- Once golden and bubbling, let cool for 5 minutes. Sprinkle with fresh parsley or basil before serving.
Notes
These stuffed zucchinis freeze well and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 650 mg
- Protein: 28 g