Description
These low-carb Chicken Parmesan Stuffed Zucchini Boats are filled with chicken, marinara sauce, and topped with melty mozzarella. Delicious!
Ingredients
Scale
- 3 large zucchini, halved and scooped out
- 1 cup shredded mozzarella cheese
- garnish: chopped fresh basil
Chicken Parmesan:
- 1 tablespoon avocado oil
- 1/2 cup diced red onion
- 1 lb. boneless skinless chicken breast, cut into 1/2” cubes
- 1 1/2 cups Muir Glen tomato basil pasta sauce
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Heat a large skillet to medium high heat. Add avocado oil and diced red onion. Saute until translucent, about 2 minutes.
- Add in cubed chicken breast. Saute until cooked, stirring throughout, approximately 4 minutes.
- Then pour pasta sauce over chicken and add parmesan cheese. Bring to a slow simmer. Remove from heat.
- In a 13×9 inch baking dish, add zucchini boats flesh side facing up. Scoop the parmesan chicken mixture into the “boat” part of the zucchini.
- Sprinkle with shredded mozzarella cheese.
- Bake uncovered for 20 minutes.
- Garnish with fresh basil. Serve.
Nutrition
- Serving Size: 1 zucchini boats
- Calories: 190
- Sugar: 5 g
- Sodium: 562 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 44 mg
