Low-Glycemic, gluten free, grain free, nut free
Stuffed zucchini boats filled with the flavors of chicken parmesan. This low glycemic, high protein, gluten free meal will leave you feeling satisfied!
Chicken Parmesan Zucchini Boats
Ingredients
- 1 large zucchini (12 inches long) or 2 small zucchinis
- ¾ cup diced cooked chicken breast
- ½ cup Sheila’s marinara sauce (check out my recipe) or pasta sauce
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
- 1/8 tsp pepper
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated parmesan cheese
- Optional: Sliced fresh basil for topping
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Cut the zucchini in half, lengthwise. Slice off the bottom to keep it stable. Use a spoon to scoop the seeds and center out of each zucchini half.
- Brush zucchini with olive oil.
- Sprinkle the zucchini with garlic powder, salt and pepper.
- Spoon the finely chopped chicken into the zucchini boats.
- Spoon Sheila’s marinara sauce over top of the chicken.
- Sprinkle the zucchini evenly with mozzarella cheese and parmesan.
- Bake for 30 – 40 minutes depending on the size of zucchini. Smaller zucchinis will take less time.
- Sprinkle with fresh basil and serve.
