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Keto Chicken Parmesan Zucchini Boats
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Keto Chicken Parmesan Zucchini Boats

These Keto Chicken Parmesan Zucchini Boats bring all the comfort of chicken parm without the carbs. Tender zucchini acts as a vessel for rich, cheesy chicken filling, baked to golden perfection for a low-carb dinner that never feels like a compromise.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis
  • 1 lb ground chicken
  • 1 cup sugar-free marinara sauce
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Equipment

  • oven
  • sharp knife
  • skillet
  • baking dish
  • spoon or melon baller for scooping zucchini

Method
 

  1. Preheat your oven to 375°F. Because we’re not savages—we cook at the right temperature.
  2. Slice the zucchinis in half lengthwise and scoop out the seeds. Leave a small border around the edges so they hold their shape.
  3. In a skillet, brown the ground chicken. Break it up as it cooks for even texture.
  4. Add marinara sauce, garlic powder, and Italian seasoning to the skillet. Stir and simmer for 2–3 minutes until well combined.
  5. Fill each zucchini boat with the chicken mixture, packing it in firmly.
  6. Top generously with shredded mozzarella and Parmesan cheese to cover completely.
  7. Bake for 20–25 minutes until the cheese is golden and bubbly. Let cool slightly before serving.

Notes

Use thick zucchinis to avoid collapsing while baking. For freezing, assemble without the cheese and bake fresh for best texture. Don't skip the broil step—it gives the dish its irresistible cheesy crust.