Stuffed Zucchini Boats

I’m sharing my take on Stuffed Zucchini Boats, a delicious and satisfying low-carb meal that’s perfect for busy weeknights. Packed with flavor and nutrients, this dish comes together in just five minutes of prep time and cooks in under 30 minutes. Even my picky eaters love this recipe!

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Stuffed Zucchini Boats Recipe

I absolutely love zucchini. It has to be one of the most versatile vegetables out there! It can be made into noodles, served as fries, and now as boats! 

These Zucchini Boats are so easy to make and it’s a great way for me to sneak more veggies into my family’s life. They love that they get to eat a “boat” and because it’s smothered in a zesty pasta sauce and melted cheese, they don’t even notice that it’s a vegetable!

The best part is that it’s ready in under 30 minutes and totally diet-friendly and low-carb. Everyone wins!

Ingredients Notes

• Butter
• Onion
• Garlic
• Chicken breasts: You could use ground chicken or ground turkey instead of chicken breasts.
• Pasta sauce: Choose your favorite red sauce. I love Rao’s as it has the least amount of sugar.
• Mozzarella
• Zucchini
• Parmesan cheese
• Parsley
• Salt and Pepper

Recipe Variations

• VEGETARIAN: This recipe is fairly easy to make as a vegetarian option. You can use a mixture of eggs, breadcrumbs, and parmesan to make your filling, or simply swap out the meat for a mixture of veggies like mushrooms, onion, and tomato! For my vegetarian son, we like to use Beyond Meat crumbles.

How to Make Stuffed Zucchini Boats

1. Melt butter and add onion and garlic to cook.
2. Cook chicken in the pan. Add pasta sauce to simmer.
3. Add mozzarella cheese and stir. Remove from heat.
4. Cut the zucchini down the middle lengthways and scoop out the insides to make a boat.
   Pro-Tip: When scooping out the inside of the zucchini to make your boat, be sure that you scoop deep enough to hold the filling! Otherwise your ingredients will be spilling out all over the place.
5. Spoon the chicken mixture into each boat. Top with parmesan.
6. Place in a baking dish and cook at 350 degrees for 30 minutes. Serve immediately!
   Pro-Tip: If you don’t like the zucchini to be too soft and prefer your it to have a bit of a crunch, take 5 minutes off the cooking time. Alternatively, if you like it softer, you can add 5 minutes to the cooking time.

Proper STorage

• Store leftovers covered in the refrigerator for up to 3 days. The chicken sauce could also be made in advance and frozen for up to 3 months.
• Zucchini is not very good frozen, it becomes mushy when you try to thaw it. So, it’s best to buy it fresh for this recipe.

Other Easy Low-Carb Recipes

• Cauliflower Mac and Cheese
• Chaffle
• Sheet Pan Stir Fry
• Cauliflower Pizza Crust
• Cauliflower Fried Rice
• Cloud Bread

5 from 3 votes

Zucchini Boats

Author — Jennifer Fishkind

Serves — 3

Zucchini boats are a healthy, flavorful meal, that’s keto friendly and low-carb. It’s an easy weeknight dinner option that only takes 5 minutes to prepare and cooks in just 30 minutes.

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Prep Time 5 minutes mins

Cook Time 38 minutes mins

Total Time 43 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 1 tablespoon butter
• ▢ ½ red onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 pound chicken breasts chopped into small pieces
• ▢ 1½ cups pasta sauce
• ▢ 1 cup mozzarella shredded
• ▢ 3 zucchini sliced in half lengthways
• ▢ 1 cup parmesan cheese
• ▢ 1 tablespoon parsley chopped
• ▢ Salt and Pepper to taste

Instructions

 

• Preheat oven to 350° degrees.
• Melt butter in a skillet and add chopped onion. Cook until translucent.
• Add garlic and cook a further 2 minutes.
• Add Chicken and brown on all sides. Add Pasta sauce and simmer for 5 minutes.
• Add Mozzarella cheese, stir into sauce and remove from heat.
• Cut Zucchini down the middle lengthways.
• Use a spoon (or melon ball tool) to remove the inside. Scoop out to create little boats.
• Place facing up in a baking dish and sprinkle salt and pepper.
• Spoon the chicken mixture into each boat and top with Parmesan cheese.
• Bake in the oven for 30 minutes.
• Remove and serve immediately.

Jenn’s Notes

Storage: Store leftovers covered in the refrigerator for up to 3 days. The chicken sauce could also be made in advance and frozen for up to 3 months.

Nutrition Info

Calories: 522kcal | Carbohydrates: 17g | Protein: 57g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1636mg | Potassium: 1579mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1710IU | Vitamin C: 49mg | Calcium: 649mg | Iron: 3mg

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