Chicken Parmesan Zucchini Boats Recipe

Name: Chicken Parmesan Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Canned Crushed Tomatoes Or Your Favorite Jarred Marinara Sauce; 1- 1/2 teaspoon Coarsely Ground Garlic Salt; 2 teaspoons Garlic Powder; 1/2 teaspoons Dried Ground Basil; 1/2 teaspoons Dried Ground Oregano; 1/4 teaspoons Black Pepper; 2 pinches Dried Crushed Rosemary; 1- 1/2 cup Chopped Cooked Chicken Breast (chopped Small); 4 whole Medium Zucchinis; 1/2 cups Whole Wheat Panko Bread Crumbs; 1/4 cups Shredded Parmesan

Servings: persons

2 cups Canned Crushed Tomatoes Or Your Favorite Jarred Marinara Sauce
1- 1/2 teaspoon Coarsely Ground Garlic Salt
2 teaspoons Garlic Powder
1/2 teaspoons Dried Ground Basil
1/2 teaspoons Dried Ground Oregano
1/4 teaspoons Black Pepper
2 pinches Dried Crushed Rosemary
1- 1/2 cup Chopped Cooked Chicken Breast (chopped Small)
4 whole Medium Zucchinis
1/2 cups Whole Wheat Panko Bread Crumbs
1/4 cups Shredded Parmesan

1
1.
2
Preheat oven to 350 F. 2.
3
In a small saucepan, combine crushed tomatoes and spices and bring to a slow simmer.
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3.
5
Add chopped (cooked) chicken.
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4.
7
As the sauce simmers on low you can prepare the zucchini.
8
Chop the ends off of each zucchini and then slice in half lengthwise.
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5.
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Using a spoon (I used a grapefruit spoon with a serrated edge) scoop out the seeds and core leaving just the hollowed out shell.
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6.
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Stir the zucchini seeds and core into the chicken marinara sauce.
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7.
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Place zucchini shells or boats as I like to call them, in a greased baking dish.
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8.
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Fill each zucchini boat with the chicken marinara sauce.
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The amount will vary depending on the size of the zucchini but mine required 3-4 tablespoons each.
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9.
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In a small bowl, combine breadcrumbs and Parmesan.
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10.
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Divide evenly among zucchini boats.
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Cover dish with foil.
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11.
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Bake covered for 35 minutes and then bake another 5 minutes uncovered or until zucchini is soft.
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When I made this in a dark baking dish, my boats were ready closer to the 30 minute mark while the ones in the white ceramic dish needed until the 40 minute mark.
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Just something to consider when choosing your dish.
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I served this on its own but I think it pairs well with a salad or my Tortellini Vegetable Soup (see related blog link or my TastyKitchen recipe box for that recipe).

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Canned Crushed Tomatoes Or Your Favorite Jarred Marinara Sauce, 1- 1/2 teaspoon Coarsely Ground Garlic Salt, 2 teaspoons Garlic Powder, 1/2 teaspoons Dried Ground Basil, and more.

Yes, Chicken Parmesan Zucchini Boats falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Parmesan Zucchini Boats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions