Chicken Zucchini Boats

These low-carb, gluten-free,

Chicken Zucchini Boats

are stuffed with chicken, homemade tomato pasta sauce, and mozzarella/cheddar cheese.

Course Main Course

Cuisine American

Keyword dinner, gluten-free, low-carb, lunch, one-pan, spring, summer

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 256kcal

Cut the edges of the zucchini and slice each one in half lengthwise.
Using a spoon or a melon baller, remove the flesh from the center of the zucchini halves.
Chop the scooped out zucchini flesh and set aside.
Pour ½ cup of the tomato pasta sauce into a 9x13” casserole and spread well.
Preheat the oven to 375˚F
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.
Add 1 cup of tomato pasta sauce and salt and black pepper to taste and cook for 1 minute or so.
Stuff the scooped out zucchini halves with the chicken mixture.
Pour the remaining pasta sauce (about 1/2 cup) over the zucchini and cover the casserole with aluminum foil.
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.
Garnish with parsley.

No need to peel the zucchinis before using them. Just make sure to thoroughly wash it and pat it dry.
Try using homemade marinara sauce, BBQ sauce, Alfredo sauce, or pesto sauce instead of tomato sauce.
Add some chili flakes or jalapeno to add some heat to the chicken zucchini boats.
To store: Store leftover chicken zucchini boats in the fridge in an airtight container for up to 4 days.
To reheat: Reheat leftovers in the microwave or oven until warm.
To freeze: Freeze the chicken filling in a freezer-safe bag for up to 3 months.