| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 medium zucchini
- 1 tablespoon plus 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 1 pound ground chicken
- 1 teaspoon dried Italian seasoning
- 2 cloves garlic, minced
- 1 1/2 cups homemade or jarred marinara (I like Rao’s)
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Great base recipe, but it needs a tad more flavor and tweaking. I used Rao’s roasted garlic marinara for the sauce. Next time I will drain the zucchini mixture of the extra water content before adding sauce. I used a little extra oregano and crushed red pepper into the mixture as well. Maybe I will elevate the final product while baking as well to keep it from any extra watery content from coming out of the zucchini. This would also be great with eggplant.
I loved this recipe. For the most part, I followed the recipe but added some of the shredded mozzarella into the meat mixture and then put the rest on top. I also toasted some panko bread crumbs and put them on top too. Even my picky eater loved it. Will make again.
Made this for dinner and everyone loved it! I’ve made a different version using Italian sausage but I’m always looking for healthier options. Both my husband and son said they prefer this recipe hands down. I did add crushed red pepper flakes to spice it up. Definitely making this again. My son even asked if there were leftovers that he could take to work for his lunch.
These are amazing. I used Italian seasoned ground chicken.
Wonderful recipe!!! Great taste , healthy and filling!
I make this recipe all year round, substituting out the chicken for ground turkey and also using cubed rotisserie chicken in a pinch. So delicious, fast, and easy!
These were great, even better the next day!
This has become one of our favorites! I have 2 kids, one who will eat just about anything and another who is picky about everything. They both love it!
This was delicious! I even used fresh zucchini from my garden. I will definitiely add this meal to my rotation.
These are a family favorite! They are on the weeknight rotation. The boats with a green salad. Delicious, satisfying, and healthy! Fantastic recipe.