Description
Delicious zucchini boats filled with seasoned chicken, marinara sauce, and gooey cheese, offering an Italian classic in a healthy package.
Ingredients
Scale
- 2 medium zucchini
- 1 lb boneless, skinless chicken breast
- 1 cup Italian-seasoned breadcrumbs
- 1 cup marinara sauce
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 cloves garlic (or 1 tsp powdered garlic)
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the insides.
- Dice the chicken breast and cook in a skillet with olive oil, garlic, salt, and pepper until no longer pink.
- In a bowl, mix the cooked chicken, breadcrumbs, marinara sauce, mozzarella, and half of the Parmesan.
- Stuff the zucchini halves with the chicken mixture and top with remaining Parmesan.
- Drizzle with olive oil and bake for 20-25 minutes until zucchini is tender and cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg