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Keto Chicken Parmesan Zucchini Boats

A warm and cozy dish of zucchini boats filled with ground chicken, marinara sauce, and topped with gooey mozzarella cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken
  • 3 large zucchinis, halved lengthwise and scooped (or 4 small)
  • 2 cups marinara or pasta sauce (no sugar added)
  • 3 cups freshly shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
Seasoning
  • to taste salt
  • to taste pepper
  • to taste garlic powder

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center to create the boats. Lightly salt them and set aside.
Cooking
  1. In a skillet over medium heat, cook the ground chicken with a sprinkle of salt, pepper, and garlic powder until browned (about 5–7 minutes).
  2. Stir in the marinara sauce and let it all simmer together for another 5 minutes.
Assembly and Baking
  1. Arrange the zucchini boats in a baking dish and fill each with the chicken mixture.
  2. Top generously with mozzarella and sprinkle with the parmesan.
  3. Bake for 20–25 minutes, or until the cheese is bubbly and golden.
  4. For an extra crispy top, broil for 2–3 minutes.
Serving
  1. Garnish with chopped parsley if desired, serve warm, and enjoy!

Notes

Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 2 months. Reheat in the oven until warm and bubbly. For variations, try adding sliced olives, using turkey instead of chicken, or experimenting with other sauces like pesto or Alfredo.