5-Ingredient Chicken Zucchini Boats
These low-carb, gluten-free, 5-Ingredient Chicken Zucchini Boats are stuffed with chicken, homemade tomato pasta sauce, and mozzarella/cheddar cheese.
If you visit Primavera Kitchen often, you may notice this week only had one recipe posted and I apologize for that. The past week wasn’t very easy for me because I had severe back pain for 4 days. I couldn’t walk well and I had a very hard time doing my daily activities throughout the day. To be honest with you, I didn’t feel like doing anything really.
I guess nobody enjoys being in pain and working at the same time, right? So, I took these few days off to take care of myself and try to get better.
I took some medication, exercised more, and now I’m feeling very good. It’s like I’ve never had any pain before. Also, I’m feeling very grateful for being well again. Unfortunately, we often take for granted many things in our lives that we should be very grateful for. I believe that our gratitude is essential to have a good life. That’s why I always take 5 minutes of my morning routine to be grateful for all the wonderful things I have in my life such as my health, my son, my husband, friends and family, my home, and my job.
Another thing I’m really grateful for is to be able to make homemade food for my family and myself almost every day. When I cook, I have the peace of mind that what we are eating is actually good for our health. I choose the best, fresh ingredients and control the amount of sugar, salt, and bad fat in my dishes. For example, to make this 5-Ingredient Chicken Zucchini Rolls recipe, I bought fresh zucchini at my local market and free-range, vegetarian feed chicken. I also made my own tomato sauce, which is delicious, bringing more flavor to this dish.
All these good ingredients bring this recipe for 5-Ingredient Chicken Zucchini Boats to another level. I believe what makes a delicious recipe is actually the quality of the ingredients and not much the complicate cook techniques. And this recipe is all about that: simple and good quality ingredients.
You only need 5-ingredients to make it, which it’s enough to have a flavorful and healthy meal for your busy weeknight dinners. This 5-Ingredient Chicken Zucchini Rolls recipe is very easy to make, gluten-free, low-carb, and paleo-friendly (if you don’t use the cheese on top). You can serve it with fluffy rice or green salad or just eat it on its own. Enjoy!
Let’s now jump to the recipe and make this delicious 5-Ingredient Chicken Zucchini Boats
5-Ingredient Chicken Zucchini Boats
Ingredients
- 3 medium zucchinis — cut in half lengthwise
- 1 tbsp olive oil
- 2 cups cooked shredded chicken
- 2 cups pasta tomato sauce
- 1 cup shredded mozzarella and cheddar cheese
- Salt and pepper to taste — optional
- Fresh parsley — chopped (optional)
Instructions
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Cut the edges of the zucchini and slice each one in half lengthwise.
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Using a spoon or a melon baller, remove the flesh from the center of the zucchini halves.
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Chop the scooped out zucchini flesh and set aside.
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Pour ½ cup of the tomato pasta sauce into a 9x13” casserole and spread well.
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Preheat the oven to 375˚F
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Add olive oil, chicken, and chopped zucchini to a large non-stick skillet. Sauté over medium heat for 3 minutes or until the chopped zucchini is soft.
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Add 1 cup of tomato pasta sauce and salt and black pepper to taste and cook for 1 minute or so.
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Stuff the scooped out zucchini halves with the chicken mixture.
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Pour the remaining pasta sauce (about 1/2 cup) over the zucchini and cover the casserole with aluminum foil.
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Bake the zucchini for 30-35 minutes. Remove the casserole from the oven and add shredded cheese. Bake for more 3-5 minutes or until the cheese is melted.
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Garnish with parsley.
Nutrition Information
Amount per serving (1/4) — Calories: 256, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 48mg, Sodium: 1083mg, Potassium: 732mg, Carbohydrates: 12g, Fiber: 3g, Sugar: 7g, Protein: 19g, Vitamin A: 46%, Vitamin C: 44%, Calcium: 34%, Iron: 9%If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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I really love this recipe. Me and my husband are both diabetic and this is perfect for us. I did add onions and mushrooms to the recipe. Totally love that homemade tomato sauce, it’s encouraging us to grow more tomatoes thanks for sharing
You’re very welcome. Mushrooms are great in this recipe 😉
I just noticed that there is a feature to reduce the yield in the recipe?? I don’t know how recently this was made but I love it!
Happy you liked it 😉
Where is the yield feature?
Below the title of the recipe on the recipe box.
This is sooooo good , everyone loved it. I added some sautés onions and a little heat by added about a half a can of rotel , , I love the fact that you put some of the sauce in the bottom of the casserole dish , this help add flavor and makes the zucchini so tender. I thought my family would only eat the filling, they ate the whole thing lol . Can’t wait to make again. Thank you
Wow that’s awesome. So happy to know your whole family enjoyed this recipe. Thanks for your comment 😉
I did ground beef. Kept the tomato sauce. Followed everything else. Topped with sour cream and habaneros. Taco zucchini boats.
Yours looks amazing 😉
I am SO EXCITED to make this but I don’t see the nutrition facts. Please list so that I can make sure they are hubby approved! 😊
Just added the nutrition facts for you 😉
Am I missing how much pasta sauce to add to the skillet in step 7? Step 9 says to use “the remaining pasta sauce” so I don’t know how much goes to step 7 and how much to step 9.
Thanks for pointing it out. I’ve fixed it on the recipe box.