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Keto Chicken Parmesan Zucchini Boats topped with cheese and herbs

Keto Chicken Parmesan Zucchini Boats

A delightful and low-carb meal, these Keto Chicken Parmesan Zucchini Boats are easy to prepare, combining ground chicken, marinara sauce, and melted cheese for a crowd-pleasing weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken Can be substituted with turkey or a plant-based alternative.
  • 3 large zucchinis Or 4 small zucchinis.
  • 2 cups marinara or pasta sauce Use less if the sauce is thin.
  • 3 cups freshly shredded mozzarella
  • 1 cup shredded parmesan
Seasonings
  • to taste salt
  • to taste pepper
  • to taste garlic powder

Method
 

Preparation
  1. In a large skillet over medium heat, cook and chop the ground chicken until it is no longer pink. Season it with salt, pepper, and garlic powder to taste.
  2. Mix in about 2 cups of your chosen tomato sauce with the chicken and lower the heat to let it simmer.
  3. Preheat your oven to 400 degrees Fahrenheit and grease a 9×13 baking dish.
  4. Cut the zucchinis in half lengthwise and use a spoon or melon baller to scoop out the insides.
Cooking
  1. Stir in 2 cups of shredded mozzarella and ½ cup of parmesan cheese into the chicken mixture until melted.
  2. Spoon the mixture onto your zucchini boats and top with the remaining mozzarella and parmesan.
  3. Bake uncovered on the center rack for 25 minutes.
  4. Switch your oven to broil for a few minutes to achieve a golden brown cheese topping.

Notes

Serve with a fresh side salad or steamed vegetables. Garnish with fresh herbs for added flavor.