I’m so excited to share my Parmesan Chicken Zucchini Boats with you! They are a homey, low carb meal that tastes like chicken parmesan without a plate of pasta. Tender zucchini filled with savory chicken, bright tomato sauce, and gooey cheese makes dinner feel special and simple.
Level: Easy
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings (2 zucchini boats per person)
Course: Main Course
Cuisine: American / Italian-inspired
I love using vegetables as the base of a hearty meal. Turning zucchini into a little boat and stuffing it with a saucy chicken mixture gives you all the flavors of chicken parmesan in a lighter package. This recipe is straightforward and reliable, so even if you are new to cooking it will work out. I will walk you through each step so readers understand why we do things, not just how.
These zucchini boats are great for weeknight dinners, meal prep, or when you want something that feels like comfort food without being heavy.
How to Make Parmesan Chicken Zucchini Boats
This is what we will do, in plain steps:
• Brown ground chicken until cooked.
• Add garlic and marinara so the filling tastes like chicken parmesan.
• Hollow zucchini to make the boats.
• Fill the boats with the chicken mixture.
• Top with grated parmesan and shredded mozzarella.
• Cover and bake until the zucchini is tender and cheese is melted.
I will explain each step below so you know what to expect at every stage.
Ingredients
• 4 medium zucchini (about 1 3/4 pounds total)
• 1 pound ground chicken
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 cup pasta sauce or marinara
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Optional: fresh basil leaves, sliced, for topping
Note: If you prefer, you can swap ground chicken for ground turkey or a mix of chicken and turkey.
Directions
- Preheat and prepare the baking dish
Preheat your oven to 400 degrees F. Lightly spray a 9×13 inch baking dish with nonstick spray or brush with a little oil. - Cook the chicken
Put a large nonstick skillet on the stove over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Sprinkle in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 8 to 10 minutes until the chicken is no longer pink and is lightly browned. Stir occasionally so it cooks evenly. - Add garlic and sauce
Turn the heat down to low. Add the minced garlic and cook for about 1 minute while stirring so the garlic becomes fragrant but does not burn. Pour in the cup of pasta sauce and stir. Let it cook for 2 to 3 minutes to let the flavors combine. Taste and add more salt or pepper if you think it needs it. - Prepare the zucchini boats
While the chicken cooks, cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and the soft center, leaving about a 1/4 inch thick wall so the boat keeps its shape. Arrange the hollowed zucchini boats cut-side up in the prepared baking dish. - Fill the boats
Spoon the chicken and sauce mixture into each zucchini half, pressing down gently so the filling sits snugly in the boat. - Top with cheeses
Evenly sprinkle the grated Parmesan over the filled boats. Then add the shredded mozzarella on top. - Cover and bake
Cover the baking dish with foil and bake for 35 minutes. The foil traps steam so the zucchini becomes tender without drying out. - Finish and serve
Remove the foil and, if you like a little color on the cheese, return the dish to the oven for 3 to 5 minutes uncovered until the cheese is bubbly and lightly golden. Sprinkle with sliced fresh basil if using. Serve warm.
Process Details
• Why brown the chicken first: Browning breaks up the meat, cooks off moisture, and builds mild caramelized flavor. It also prevents the filling from being watery in the boats.
• Why add garlic last: Garlic cooks very quickly and can turn bitter if overcooked. Adding it right before the sauce lets it soften and release flavor without burning.
• Scooping the zucchini: Leaving about a quarter inch of flesh keeps each boat sturdy so it holds the filling during baking.
• Covering while baking: The foil keeps steam in so the zucchini softens fully while the filling warms through and the cheeses melt.
Tips for Success
• Use medium zucchini so the halves are wide enough to hold filling but not so large they take too long to cook.
• If your chicken mixture seems dry, add another 1/4 cup of pasta sauce.
• For extra flavor stir a teaspoon of Italian seasoning into the chicken and sauce before filling.
• If you like a crisp cheese top, remove the foil for the last few minutes of baking.
• Make the filling ahead of time and store it in the fridge. Refill and bake when you are ready to eat.
Serving Ideas
• Serve with a simple green salad dressed in lemon and olive oil to balance the richness.
• Pair with a slice of crusty bread or garlic bread if you want something to soak up extra sauce.
• A side of steamed green beans or roasted broccoli keeps the plate light and colorful.
Storage & Freezing
• Refrigerator: Cool leftovers to room temperature and store in an airtight container for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to keep texture.
• Freezing: You can freeze baked zucchini boats, but zucchini can become softer after freezing. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly in the oven.
Nutrition Info (Approximate per Serving)
This is an estimate and will vary with brands and exact sizes.
• Calories: ~332 kcal
• Carbohydrates: ~13 g
• Protein: ~38 g
• Fat: ~18 g
• Fiber: ~2 g
• Sodium: varies with sauce brand
Parmesan Chicken Zucchini Boats give you the comfort of chicken parmesan in a lighter, easy to make package. I love how simple they are to prepare and how well they travel from weeknight dinner to leftover lunch. They are forgiving to adapt and a great way to add vegetables into a satisfying meal. I hope you give them a try and that they become a regular in your dinner rotation.