Chicken Zucchini Boats

Deliciously cheesy, nutritious and packed with flavor, these chicken zucchini boats are low-carb, easy to make and amazing for meal-prep. Zucchini halves filled with ground chicken cooked with onion, mushrooms, garlic and spices, mixed with marinara sauce and topped with melted mozzarella and fresh basil.

5 from 4 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings servings

Calories 348 kcal

Equipment

small spoon
paper towels
large killet
wooden spoon
spray cooking oil
2-quart baking dish
oven

Ingredients

4 medium zucchini
1 tablespoon olive oil
½ yellow onion chopped, about ½ cup
6-7 medium mushrooms sliced, about ¾ cup
1 pound ground chicken
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt more or less to taste
½ teaspoon black pepper more or less to taste
1 teaspoon Italian seasoning
4 cloves garlic minced
2 cups marinara sauce
1 cup shredded mozzarella
6-7 leaves fresh basil chopped, more or less to taste

Instructions

Wash and cut both ends of each zucchini, then slice them in half lengthwise. Using a small spoon, gently scoop out most of the seedy flesh.
Once the flesh is removed, sprinkle a little salt over zucchini, and place them flesh side down on paper towels to remove excess moisture.
Preheat oven to 375° Fahrenheit.
Heat up olive oil in skillet over medium-high heat. Once hot, swirl skillet around to get it all coated with oil. Add chopped onion and sliced mushrooms. Cook for about 5 minutes or until tender, stirring often with wooden spoon.
Once mushrooms and onion are tender, push them to one side of the skillet, add a little more olive oil if needed, then add ground chicken. Brown the chicken for 2 minutes alone, stirring often, then mix it with mushrooms and onion.
Add spices: onion and garlic powders, Italian seasoning, salt and black pepper, mix them in, and cook for about 5 minutes on medium-high heat.
Add minced garlic to skillet, stir it in until fragrant, about 30 seconds.
Add in marinara sauce, stir it in well, bring to low boil then reduce heat to medium-low, and let simmer uncovered for about 8-10 minutes.
Lightly coat baking dish with oil spray, then lay zucchini halves skin down.
Fill each of them with the chicken marinara mixture. It's completely fine if they overflow in baking dish.
Sprinkle the shredded mozzarella on top, then add dish to oven for 23 to 28 minutes. After 23 min, carefully poke a couple of zucchini with tines of fork to see if they're cooked. Zucchini should feel tender, if they still feel tough, continue cooking for an additional 4-6 minutes.
Once cooked, carefully remove from oven, let cool for 2 to 3 minutes, then sprinkle chopped fresh basil all over. Serve warm as-is, over rice, with a side salad and enjoy!

Notes

Ground chicken can be substituted with ground turkey.
Storage: store leftovers in an airtight container refrigerated for up to 4 days.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords chicken zucchini boats, easy meals, family friendly, low carb dinner, zucchini boats

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