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Keto Chicken Parmesan Zucchini Boats

Delightful keto-friendly zucchini boats filled with ground chicken, marinara, and bubbling cheese, ready in just about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken
  • 3 large zucchinis (or 4 small), halved lengthwise and scooped Choose firm zucchinis for the best texture.
  • 2 cups marinara or pasta sauce (no sugar added)
  • 3 cups freshly shredded mozzarella cheese Top generously with mozzarella.
  • 1 cup shredded parmesan cheese Sprinkle with parmesan before baking.
  • Salt, pepper, and garlic powder to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center to create boats. Lightly salt and set aside.
Cooking
  1. In a skillet over medium heat, cook the ground chicken with salt, pepper, and garlic powder until browned.
  2. Add the marinara sauce to the pan and simmer for 5–7 minutes.
  3. Arrange the zucchini boats in a baking dish and fill each with the chicken mixture.
  4. Top generously with mozzarella and sprinkle with parmesan.
  5. Bake for 20–25 minutes, or until the cheese is bubbly and golden.
  6. Optional: Broil for 2–3 minutes for a crispier top.
Serving
  1. Garnish with chopped parsley if desired, serve warm, and enjoy!

Notes

These zucchini boats can be stored in the fridge for up to 3–4 days. Prepare ahead of time and store unbaked in an airtight container.