Italian Chicken Zucchini Boats

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

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 200kcal

Author Sherri Hagymas

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 cup shredded low-fat mozzarella cheese divided

Instructions

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.
ENJOY!!

Notes

You can use any meat you prefer for your zucchini boats. Ground beef, ground turkey or even ground sausages are all a great choice.

Mozzarella cheese is my preference for this recipe. Romano or parmesan cheese are other nice substitutions.

Use a jar spaghetti sauce instead making your own sauce for even faster prep.

Nutrition