Description
Discover a delicious twist on classic Chicken Parmesan with our Low Carb Chicken Parmesan Zucchini Boats recipe. Learn how to make this healthy and satisfying dish today!
Ingredients
- 2 large zucchinis
- 1 tablespoon olive oil (15 ml)
- 1 pound ground chicken (450 g)
- 1 teaspoon garlic powder (5 g)
- 1 teaspoon onion powder (5 g)
- 1 teaspoon Italian seasoning (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon black pepper (1.25 g)
- 1 cup marinara sauce (240 ml)
- 1 cup shredded mozzarella cheese (113 g)
- 1/4 cup grated non-pork cheese (25 g)
- 1 tablespoon chopped fresh basil (optional) (15 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise.
- Scoop out the center of each zucchini half to create boats, leaving a 1/4-inch border.
- Place the zucchini boats on a baking sheet or in a baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add ground chicken to the skillet and cook until browned, about 5-7 minutes.
- Stir in garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Pour the marinara sauce into the skillet and mix well with the chicken.
- Cook the chicken and sauce mixture for an additional 2-3 minutes.
- Spoon the chicken mixture evenly into each zucchini boat.
- Sprinkle shredded mozzarella cheese evenly over the filled zucchini boats.
- Top each boat with grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the zucchini is tender.
- Remove from the oven and let cool for a few minutes.
- Garnish with chopped fresh basil, if using, before serving.