Keto Chicken Parmesan Zucchini Boats
Keto Chicken Parmesan Zucchini Boats are a low-carb twist on classic chicken parmesan, featuring tender roasted zucchini filled with diced chicken, rich sugar-free marinara, and a golden blanket of melted mozzarella and parmesan. This 35-minute dinner is a practical weeknight meal that feels polished enough for company and naturally fits keto and low-carb eating.
Equipment
- Baking sheet
- Parchment paper
- Small spoon
- Medium bowl
- Pastry brush
Ingredients
- 4 medium dark green zucchinis halved lengthwise
- 1 lb roasted chicken breast diced into small chunks
- 1 cup thick red tomato marinara no sugar added
- 1.5 cups shredded mozzarella cheese low-moisture
- 1/4 cup grated parmesan cheese freshly grated
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 cup fresh green basil leaves finely chopped for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve zucchinis lengthwise, scoop out seeds, salt lightly, let sit 5 minutes, pat dry, brush with 1 tbsp olive oil, and roast cut-side up for 10 minutes.
- Mix diced chicken, marinara, 3/4 cup mozzarella, and parmesan in a bowl.
- Spoon filling into zucchini shells, top with remaining 3/4 cup mozzarella.
- Bake 15-18 minutes until zucchini is tender and cheese is bubbly and golden.
- Rest 3-4 minutes, garnish with basil and remaining 1 tbsp olive oil, serve warm.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Freeze baked boats for up to 1 month; thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F oven for 10-12 minutes or microwave for 1-2 minutes. Oven reheating keeps the cheese texture best.
Best Tips: Use a thick marinara to prevent watery boats. Salting and patting the zucchini dry is essential. For extra browning, broil for 1-2 minutes at the end.
Variations: Swap chicken for Italian sausage or turkey. Add red pepper flakes for heat, or stir pesto into the marinara for a herby twist.