Description
Crispy zucchini shells filled with saucy keto chicken Parmesan in under 30 minutes. A low-carb alternative to pasta with cheesy, garlicky flavor perfect for weeknights or holidays.
Ingredients
4 medium zucchini
2 cups cooked shredded chicken
1 cup sugar-free marinara sauce
1½ cups shredded low-moisture mozzarella
½ cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves minced garlic
1 teaspoon dried Italian seasoning
Parsley for garnish (optional)
Instructions
Preheat oven to 375°F (190°C)
Cut zucchini in half lengthwise; scoop out centers to create shells
Toss zucchini boats with 1 tablespoon olive oil and ½ teaspoon Italian seasoning
Place in a baking dish and roast for 20 minutes
Mix marinara sauce with garlic and remaining Italian seasoning
Top filled zucchini shells with sauce, cooked chicken, and mozzarella cheese
Sprinkle Parmesan on top and return to oven for 10 minutes until golden and bubbly
Let rest 5 minutes before serving, garnished with parsley
Notes
Use rotisserie chicken for convenience
Yellow squash works as a substitute
Add red pepper flakes for heat
Store leftovers in an airtight container for 2 days
Freeze unbaked filled shells for up to 1 month
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg