Craving the comfort of classic chicken parmesan but want a healthy, low-carb twist? Chicken Parmesan Zucchini Boats are the perfect solution. These hearty, flavor-packed zucchini boats take tender chicken, savory marinara, and gooey mozzarella cheese, and transform them into a lighter, low-carb version of a beloved Italian-American favorite.

Ideal for busy weeknights, meal prep, or dinner parties, this recipe is as delicious as it is nutritious. Each zucchini boat is naturally gluten-free and loaded with protein and vegetables, making it a winner for anyone looking to eat healthier without sacrificing flavor.

Ingredients

Zucchini & Chicken
- 4 medium zucchinis
- 1 lb boneless, skinless chicken breast, diced
- 2 tsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp Italian seasoning
Toppings & Sauce
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish

Instructions

Preheat oven and prep zucchini: Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats. Set aside.
Cook chicken: In a skillet, heat olive oil over medium heat. Add diced chicken, garlic, Italian seasoning, salt, and pepper. Cook until chicken is fully cooked and lightly golden, about 5–7 minutes.
Assemble zucchini boats: Place zucchini halves on a baking sheet lined with parchment. Spoon marinara sauce into each boat, then layer with cooked chicken. Top with shredded mozzarella and a sprinkle of Parmesan.
Bake: Bake uncovered for 20–25 minutes, or until zucchini is tender and cheese is melted and bubbly.
Garnish and serve: Remove from oven and sprinkle with fresh basil or parsley. Serve immediately.

Tips for Perfect Zucchini Boats

Don’t over-scoop zucchini: Leave a thin layer of flesh to keep the boats sturdy.
Moisture control: Pat zucchini dry before baking to prevent watery boats.
Cheese variation: Use part mozzarella, part provolone, or a sprinkle of feta for flavor variety.
Meal prep: Bake fully, then refrigerate. Reheat in the oven at 350°F for 10 minutes before serving.

Variations

Buffalo Chicken Zucchini Boats: Add buffalo sauce to chicken before baking, top with blue cheese crumbles.
Pesto Chicken Zucchini Boats: Mix a tablespoon of basil pesto into marinara for an herby twist.
Veggie Boost: Add mushrooms, bell peppers, or spinach to the chicken mixture for extra nutrients.

Serving Suggestions

Serve with a side salad or garlic cauliflower rice for a full low-carb meal.
Pair with a glass of sparkling water with lemon for a light dinner.
Perfect for family dinners or as an impressive dish for guests.

Fun Facts & Cultural Context

Zucchini boats are a clever way to enjoy vegetables in a fun, kid-friendly format.
Chicken Parmesan originated in Italian-American cuisine, adapted from the Italian dish Melanzane alla Parmigiana (eggplant parmesan).
Using zucchini instead of pasta or breadcrumbs reduces carbs while keeping all the classic flavors intact.