Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
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The Kitchen
Chicken Parmesan Zucchini Boats
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 150
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 56 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 150
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 56 mg
- Sodium
- 390 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
- Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
