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Chicken Parmesan Stuffed Zucchini Boats

These Chicken Parmesan Stuffed Zucchini Boats are a family-friendly, low-carb take on the beloved Italian classic. Juicy shredded chicken, rich marinara sauce, and gooey mozzarella are layered inside tender zucchini halves, then baked to bubbly perfection. They’re quick, healthy, and perfect for a cozy weeknight dinner or meal prepping ahead!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 4 medium zucchinis halved lengthwise
  • 2 cups cooked shredded chicken breast
  • 1 1/2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Optional Add-ins
  • Crushed red pepper flakes for a spicy kick
  • Fresh basil or parsley for garnish
  • Ricotta dollops for extra creaminess
  • Panko breadcrumbs for added crunch if not strictly low-carb

Equipment

  • Sharp knife & spoon for scooping
  • Mixing bowl
  • 9x13-inch baking dish
  • Foil
  • Basting brush for olive oil

Method
 

Prep the Zucchinis:
  1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and use a spoon to scoop out the centers, creating little boats. Brush lightly with olive oil and season with salt, pepper, and garlic powder.
Prepare Filling:
  1. In a bowl, toss shredded chicken with half of the marinara sauce and Italian seasoning.
Stuff the Boats:
  1. Arrange zucchini halves in a baking dish. Spoon the chicken mixture evenly into each boat.
Top with Sauce & Cheese:
  1. Drizzle remaining marinara sauce over the stuffed boats. Sprinkle mozzarella and parmesan on top.
Bake to Perfection:
  1. Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Garnish & Serve:
  1. Sprinkle with fresh basil or parsley, add a pinch of red pepper flakes if desired, and serve hot.

Notes

Chicken Parmesan Stuffed Zucchini Boats – Helpful Tips

Zucchini Prep 101
  • Choose medium-sized zucchinis—they're sturdy enough to hold the filling without being too watery.
  • After halving, scoop out the seeds with a spoon to create the “boat.” Don’t scoop too deep—leave about a ¼-inch shell for structure.
Keep the Boats Crisp-Tender
  • For extra texture, pre-bake the zucchini shells for 10 minutes at 375°F before filling.
  • Lightly salt the hollowed-out zucchini and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Flavor-Packed Chicken Filling
  • Use shredded rotisserie chicken or cooked ground chicken to make prep a breeze.
  • Mix chicken with marinara sauce, Italian seasoning, garlic, and a sprinkle of red pepper flakes for a zesty kick.
  • Stir in grated Parmesan right into the filling for that classic cheesy punch.
Cheesy Topping Tips
  • Pile on shredded mozzarella and Parmesan after filling the boats.
  • For extra crunch, sprinkle with seasoned breadcrumbs or crushed garlic croutons before baking.
Baking Time
  • Bake filled boats at 375°F for 15-20 minutes, until the cheese is melted and bubbly.
  • Broil for the last 1-2 minutes for a golden, bubbly cheese topping—keep a close eye so it doesn’t burn.
Serving Ideas
  • Garnish with fresh basil or parsley for a fresh pop of color and flavor.
  • Serve with a side of garlic bread or a crisp green salad to round out the meal.
Make-Ahead & Storage
  • Prep the boats and filling separately up to 1 day ahead, then assemble and bake when ready.
  • Leftovers store well in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the cheesy, crispy top.
  • Freezer-friendly too! Assemble, wrap tightly, and freeze for up to 1 month—just thaw and bake fresh.
Tasty Variations to Try
  • Swap chicken with ground turkey or Italian sausage.
  • Add sautéed spinach, mushrooms, or chopped bell peppers to bulk up the filling.
  • For a low-carb crispy topping, use pork panko or almond flour breadcrumbs.