Can I use other vegetables?

Yeah! Bell peppers work great, so do big mushroom caps. Even thick slices of eggplant. Just adjust your cooking time.

How can I prevent them from getting watery?

Salt the hollowed-out zucchini and let them sit, hollow side down, on paper towels for 15 minutes before filling.

Can I use rotisserie chicken?

Absolutely! Use about 3 cups shredded and just warm it up with the seasonings before adding sauce.

About 6-8 net carbs per boat, depending on your sauce.

Can I add more vegetables?

Sure! Bell peppers, mushrooms, spinach - just cook them first so they don't make it watery.

Keto Chicken Parmesan Zucchini Boats

Description

Discover the ultimate Keto Chicken Parmesan Zucchini Boats recipe! Low-carb comfort food that’s cheesy, satisfying, and family-approved. Only 6-8 net carbs per serving!

Ingredients

Scale

For the Zucchini Boats:

- 3 large zucchini (or 4 small ones if that’s what you’ve got), sliced down the middle

- 1 pound ground chicken

- 2 cups marinara sauce (get the good thick stuff – trust me on this one)

All the Cheese:

- 3 cups mozzarella cheese, shredded (I use 2 cups mixed in, 1 cup on top)

- 1 cup Parmesan cheese, shredded (half goes in the mix, half on top)

Basic Seasonings:

- Salt

- Black pepper

- Garlic powder

- Italian seasoning if you’ve got it, red pepper flakes if you like heat

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Instructions

rep the Zucchini:

1. Heat your oven to 400°F

1. Cut each zucchini right down the middle the long way

1. Use a spoon to scoop out the middle part – you’re making little boats

1. Grease your baking dish and put the zucchini in there cut-side up

Make the Filling: 5. Heat up your pan and brown the ground chicken, breaking it up as it cooks – takes about 6 minutes 6. Season with salt, pepper, and garlic powder – taste it and add more if needed 7. Add the marinara sauce and let it cook down for maybe 4 minutes until it’s thick 8. Take it off the heat and mix in 2 cups mozzarella and half the Parmesan

Put It Together: 9. Spoon all that cheesy chicken stuff into the zucchini boats 10. Top with the rest of the cheese 11. Bake for 25 minutes until the zucchini is soft and the cheese is all bubbly 12. If you want it golden on top, put it under the broiler for a few minutes

Notes

The tricky part with zucchini is getting them cooked through but not mushy. Big thick zucchini might need an extra 10 minutes. Small ones might be done in 20. You want them tender when you poke them with a fork but still holding their shape.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baked

Nutrition

Serving Size: 1½ zucchini boats
Calories: 285 per serving
Sugar: 6g
Sodium: 650mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg