Savory Chicken Parm Zucchini Boats Recipe for a Cozy Weeknight Dinner

If you’re looking for a dinner that feels comforting without weighing you down, these savory chicken parm zucchini boats are a perfect choice. They combine Italian-seasoned ground chicken, rich marinara sauce, and melted cheese all nestled inside tender zucchini halves. This dish delivers big flavor with simple ingredients and minimal effort, making it an ideal option for busy weeknights when you want something satisfying yet light.

The zucchini boats offer a fresh twist on classic chicken parmesan, swapping heavy breading and pasta for a veggie base that keeps things balanced. Plus, they’re easy to customize with your favorite herbs or extra cheese. Keep reading for the full grocery list and step-by-step instructions to make this cozy meal at home.

Savory chicken parm zucchini boats fresh from the oven

Ingredients You’ll Need

Before you start cooking, gather these ingredients to make the chicken parm zucchini boats:

• 3 medium zucchini

• 1 lb ground chicken

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• 2 garlic cloves, minced

• ¾ to 1 cup marinara or pasta sauce

• ¼ cup grated parmesan cheese

• ½ cup shredded mozzarella cheese

• Olive oil or cooking spray

• Fresh basil or parsley for garnish (optional)

  
  

These ingredients come together to create a flavorful filling that’s both hearty and light. The zucchini acts as a natural vessel, soaking up the savory sauce and cheese without adding extra carbs.

Step-by-Step Instructions

Follow these steps to prepare your zucchini boats:

1. Preheat the oven to 400°F and lightly grease a baking dish with olive oil or cooking spray.

2. Cook the ground chicken in a large skillet over medium-high heat. Break it apart with a spatula and cook until fully browned.

3. Season the chicken with salt, black pepper, Italian seasoning, and garlic powder. Stir well to coat evenly. Here is where you can add the scooped out portion of the zucchini but you'll need to cook it through to make sure the water evaporates before next step (optional).

4. Add minced garlic and reduce heat to medium-low. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.

5. Pour in ¾ cup marinara sauce and lower the heat to low. Let the mixture simmer gently for 10 minutes, stirring occasionally. The sauce should thicken and lose excess water. Add up to ¼ cup more sauce if needed.

6. Prepare the zucchini by slicing each one lengthwise. Use a spoon to scoop out the centers, creating hollow boats.

7. Arrange the zucchini boats cut-side up in the greased baking dish.

8. Fill each boat evenly with the thickened chicken mixture.

9. Sprinkle parmesan cheese over the filling, then top with shredded mozzarella.

10. Cover the dish with foil and bake for 30 to 35 minutes. The zucchini should be tender and the cheese melted and bubbly.

11. Garnish with fresh basil or parsley if desired, then serve warm.

This recipe is straightforward and forgiving, so it’s easy to adjust seasoning or cheese amounts to your taste. The simmering step is key to developing rich flavor and a thick sauce that won’t make the zucchini soggy.

Tips for the Best Zucchini Boats

• Choose zucchini that are medium-sized and firm for the best texture and easier scooping.

• If you prefer a spicier kick, add red pepper flakes to the chicken mixture.

• For a lower-fat option, use part-skim mozzarella or reduce the amount of cheese.

• Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.

• Serve with a simple green salad or garlic bread for a complete meal.

  
  

This chicken parm zucchini boats recipe offers a cozy dinner option that feels indulgent without the heaviness of traditional chicken parmesan. The combination of Italian-seasoned chicken, thick marinara, and melted cheese inside tender zucchini makes for a satisfying meal that’s easy to prepare any night of the week.