Italian Chicken Zucchini Boats are a wonderful healthy low carb, high protein meal. Loaded with zesty flavors and topped with just the right amount of low fat mozzarella cheese.
Last summer I made these mushroom stuffed zucchini for a great side dish and they were a big hit. They are loaded with flavor and really fantastic, so be sure to try them too!
This weekend, I was trying to come up with a new idea for a complete meal in one. Something new and different. I am falling into a pattern with my meals the past few weeks and just needed to change it up a bit. Do you ever get that way?
I had already baked my batch of cooked chicken and I had bought a few zucchini to roast. Looking through the pantry, I saw I had a can of diced tomatoes I could use. Voila, these simple Italian Chicken Zucchini boats were created with a few other ingredients added in as well.
One half is the perfect meal size for me. Only a whopping 155 calories each too! Protein – 22 grams, Carbs – 9 grams, Fat – 3.5 grams.
INGREDIENTS
2 large zucchini
10 oz. chicken breast, cooked and diced
1 small onion. diced
2 cloves garlic, minced
1/2 cup canned diced tomatoes, drained
1 tsp. dried basil
1 tsp. dried oregano
pepper to taste
1/2 cup shredded low-fat mozzarella cheese, divided (the one I bought was Sargento 2%)
DIRECTIONS
Preheat oven to 350 degrees F.
Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell (careful not to cut through the shell).
Dice the squash that you scooped out.
Add 1 TBSP of coconut oil or olive oil to a large skillet and heat over medium-high heat.
Add onion and garlic and cook for about 5 minutes.
Then add the chopped squash and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.
Add diced chicken, basil, oregano, and pepper and stir well.
Place the zucchini halves onto a baking sheet lined with parchment paper or foil.
Divide the chicken mixture evenly onto each of the 4 halves.
Bake for 15 minutes.
Remove from oven and top with mozzarella cheese.
Bake for an additional 5 minutes or until the cheese is melted.
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- 2 large zucchini
- 10 oz. chicken breast, cooked and diced
- 1 small onion. diced
- 2 cloves garlic, minced
- ½ cup canned diced tomatoes, drained
- 1 tsp. dried basil
- 1 tsp. dried oregano
- pepper to taste
- 1 cup shredded low-fat mozzarella cheese, divided
- Preheat oven to 350 degrees F.
- Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
- Cut each squash in half lengthwise and scoop out flesh, leaving a ¼-inch shell (careful not to cut through the shell).
- Dice the squash that you scooped out.
- Add 1 TBSP of coconut oil or olive oil to a large skillet and heat over medium-high heat.
- Add onion and garlic and cook for about 5 minutes.
- Then add the chopped squash and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.
- Add diced chicken, basil, oregano, and pepper and stir well.
- Place the zucchini halves onto a baking sheet lined with parchment paper or foil.
- Divide the chicken mixture evenly onto each of the 4 halves.
- Bake for 15 minutes.
- Remove from oven and top with mozzarella cheese.
- Bake for an additional 5 minutes or until the cheese is melted.
- ENJOY!!
Natalie says
I made stuffed squash a while ago but haven’t tried stuffed courgette (zucchini). Yours look really good though – and easy! I’ve pinned the recipe, thanks 🙂
http://natalieslife.com/2016/05/slow-cooked-asian-pulled-pork
Easy Peasy Life Matters says
Yum! Such a fun and yummy version of zucchini boats 🙂 Thanks so much for sharing!
Beverly says
I love making zucchini boats, but have not used chicken. Pinned this.
Bev
April J Harris says
Your Italian Chicken Zucchini Boats look both wholesome and delicious! Pinned. Thank you for sharing with us at the Hearth and Soul Hop. Hope to ‘see’ you again this week.
Miz Helen says
Your Italian Chicken Zucchini Boats look awesome! Thanks so much for sharing with Full Plate Thursday and have a great day!
Miz Helen
c says
These look AMAZING! Pinned!