Chicken Parmesan Zucchini Boats

  • Serving Size4

    Ingredients

    • 4 medium zucchini (about 1 3/4 pounds)
    • 1 lb. ground chicken
    • 1/4 tsp. salt
    • 1/4 tsp. ground black pepper
    • 2 garlic cloves, minced
    • 1 cup pasta sauce (no sugar added)
    • 1/4 cup grated parmesan cheese, optional
    • Optional: sliced fresh basil for topping

    Directions

    1

    Preheat oven to 400 degrees F. Spray a 9×13-inch baking dish with cooking spray.

    2

    Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.

    3

    Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.

    4

    As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.

    5

    Place the zucchini in the baking dish cut-side up.

    6

    Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.

    7

    Sprinkle the zucchini evenly with the parmesan cheese.

    8

    Cover the baking dish with foil and bake for 35 minute.

    9

    Sprinkle with fresh basil and serve.

    Recipe adapted from: thewholesomedish.com

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