Description
A low-carb take on chicken parmesan, using zucchini as the base.
Ingredients
Scale
- 2 large zucchini
- 1 lb ground chicken
- 1/2 cup marinara sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 egg
- 1/4 cup breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise. Scoop out the seeds to create a boat shape.
- In a bowl, combine the ground chicken, marinara sauce, Parmesan cheese, egg, breadcrumbs, oregano, garlic powder, salt, and pepper. Mix well.
- Fill the zucchini boats with the chicken mixture.
- Place the filled zucchini boats on a baking sheet.
- Drizzle with olive oil.
- Bake for 25-30 minutes, or until the chicken is cooked through and the zucchini is tender.
- Top with mozzarella cheese during the last 5 minutes of baking.
- Serve hot.
Notes
- You can add a sprinkle of red pepper flakes for a little heat.
- Fresh basil can be added as a garnish.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken Parmesan, Zucchini Boats, Low Carb Dinner, Keto Friendly, Healthy Dinner, Chicken Recipe