Description
Keto Zucchini Boats filled with seasoned ground chicken, marinara sauce, mozzarella, and parmesan. An easy low carb dinner perfect for the whole family.
Ingredients
Scale
- 1 lb ground chicken
- 3 large zucchinis (or 4 small)
- 2 cups marinara sauce (low carb preferred)
- 3 cups freshly shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
Instructions
- Preheat oven to 400°F and grease a 9×13 baking dish.
- Cook ground chicken in a skillet over medium heat until no longer pink; season with salt, pepper, and garlic powder.
- Stir in marinara sauce and simmer on low until slightly thickened.
- Cut zucchinis in half lengthwise and scoop out centers to form boats.
- Mix 2 cups mozzarella and 1/2 cup parmesan into the chicken mixture until melted.
- Fill zucchini boats evenly with the chicken mixture.
- Top with remaining mozzarella and parmesan.
- Bake uncovered for 25 minutes.
- Broil for 2–3 minutes until cheese is golden and bubbly.
Notes
- Chop and save scooped zucchini for fritters, scrambled eggs, salads, or casseroles.
- Use a thick marinara sauce to avoid watery filling.
- Leftover chicken mixture stores well for next-day lunches.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg