5-Ingredient Chicken Zucchini Boats

Yield: 4 people
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
These low-carb, gluten-free, 5-Ingredient Chicken Zucchini Boats are stuffed with chicken, homemade tomato pasta sauce, and mozzarella/cheddar cheese. 
Print Recipe
3.72 from 21 votes

Ingredients

  • medium zucchinis — cut in half lengthwise
  • 1 tbsp olive oil
  • 2 cups cooked shredded chicken
  • 2 cups  pasta tomato sauce
  • cup  shredded mozzarella and cheddar cheese
  • Salt and pepper to taste  — optional
  • Fresh parsley — chopped (optional)

Instructions

  1. Cut the edges of the zucchini and slice each one in half lengthwise.
  2. Using a spoon or a melon baller, remove the flesh from the center of the zucchini halves.
  3. Chop the scooped out zucchini flesh and set aside.
  4. Pour ½ cup of the tomato pasta sauce into a 9x13” casserole and spread well.
  5. Preheat the oven to 375˚F
  6. 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.
  7. Add 1 cup of tomato pasta sauce and salt and black pepper to taste and cook for 1 minute or so.

  8. Stuff the scooped out zucchini halves with the chicken mixture.
  9. Pour the remaining pasta sauce (about 1/2 cup) over the zucchini and cover the casserole with aluminum foil.

  10. 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.
  11. Garnish with parsley.
Course: Main Course
Cuisine: American
Keyword: dinner, gluten-free, low-carb, lunch, one-pan, spring, summer

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%

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