Chicken Parmesan Stuffed Zucchini Boats Recipe

Low carb doesn't have to be low flavor.  Take these Chicken Parmesan Stuffed Zucchini Boats.  This recipe has all the great flavors of Chicken Parmesan, but NONE of the guilt.  

It's January so that means everyone cleaning up their diets and watching what they eat.  I am right there with you, that's why I love taking a favorite, decadent, dish such as Chicken Parmesan and making it adaptable no matter what your diet is.   I know you're gonna love this one so...

Let's Get Started!

Chicken Parmesan Stuffed Zucchini:

*Prep Time: 10 min.  *Cook Time:  25 min.  *Difficulty:  Easy  *Servings:  6 Zucchini Halves

Ingredients:

• 1 lb. Ground Chicken (you could also use leftover cooked chicken)
• 3 Zucchini, halved
• 1 6 oz. can of Tomato Paste
• 1/2 c. Chicken Stock
• 1 Onion, diced
• 4-6 cloves of Garlic, minced
• 1 tsp. Oregano
• 1 tbsp. Brown Sugar (omit for low carb)
• 2 c. Mozzarella or Monterrey Jack Cheese, shredded
• 1/4 c. Panko Bread Crumbs (omit for low carb)
• Non-Stick Spray
• Salt and pepper

To begin, preheat the oven to 400 degrees.

Then place a skillet over a medium/high heat and add a little olive oil.

To the hot skillet at the onions and garlic.

Cook until the onions begin to soften and you can smell the garlic coming from the pan.

Now you can add the ground chicken.
If you have leftover chicken in your fridge that will certainly work here as well.

Season, liberally, with salt and

Pepper.

Once the chicken is FULLY COOKED you can add the tomato paste.

The reason I chose tomato paste here instead of sauce is because I don't want things to get too runny during the baking process.  The zucchini has a lot of water in it already, and that will come out while cooking.  No one wants mushy food, so that is why the tomato paste works well here.  All the great flavor without the mush!

Stir it into the chicken.

Pour in the chicken stock.

Then add the oregano,

Brown, sugar, salt, and pepper.

Of course if you are doing low carb you can us monk fruit or stevia, or omit this step all together.

Now that the filling is ready you can start on the zucchini themselves.
Cut both ends off of each one, and then cut in half.

Take a spoon and gently scrap out the seeds.

Place into a greased baking sheet and season with salt and pepper.

Fill each one with the chicken filling.

Now you can shred the cheese and

Sprinkle it over them all.

Now sprinkle the panko on top.

Again, for low carb you will just omit this step.

Give it a little spritz with the cooking spray.
This will help the bread crumbs get brown and crisp in the oven.

Place into the preheated oven for 25 minutes.

And there it is!  Oh man...

Would you just look at that!
I mean, come on!  How could you not just want to dive into that cheesy goodness!

And the taste.  Well, let's just say that if you were blindfolded you would 100% think you were eating the real thing!  Serve it with a nice side salad or some herbaceous couscous and this healthy weeknight meal is sure to become a favorite so get in the kitchen tonight and give it a try!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Yield: 6 BoatsAuthor: Mandee PoguePin it

Chicken Parmesan Stuffed Zucchini

Low carb doesn't have to be love flavor and these Chicken Parmesan Stuffed Zucchini Boats are the perfect example why!

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients:

• 1 lb. Ground Chicken (you could also use leftover cooked chicken)
• 3 Zucchini, halved
• 1 6 oz. can of Tomato Paste
• 1/2 c. Chicken Stock
• 1 Onion, diced
• 4-6 cloves of Garlic, minced
• 1 tsp. Oregano
• 1 tbsp. Brown Sugar (if low carb use monk fruit, stevia, or omit)
• 2 c. Mozzarella or Monterrey Jack Cheese, shredded
• 1/4 c. Panko Bread Crumbs (omit for low carb)
• Non-Stick Spray
• Salt and pepper

instructions

1. Preheat oven to 400 degrees.  
2. Place skillet over medium/high heat and add extra virgin olive oil.  
3. Once hot, add the onion and garlic.  Cook until the onion starts to soften and you can smell the garlic coming from the pan. 
4. Add the ground chicken.  Cook until fully done.  
5. To the cooked chicken add the tomato paste, chicken stock, oregano, brown sugar, salt and pepper. 
6. Mix everything together until all of the chicken is coated.  Taste for seasoning. 
7. Cut the ends off of the zucchini, then cut each one in half. 
8. With a spoon, remove the seeded area of each zucchini.  
9. Place the zucchini, cut side up, into a greased baking dish. 
10. Spoon in the chicken filling. 
11. Top with the cheese. 
12. Add the panko bread crumbs and lightly spray with the cooking spray. 
13. Place, uncovered, into a 400 degree oven and cook for 25 min.
14. Serve and Enjoy!

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