Keto Chicken Parmesan Zucchini Boats
These Keto Chicken Parmesan Zucchini Boats deliver all the cheesy, saucy comfort of classic Chicken Parmesan without the carbs. Tender zucchini halves are filled with shredded chicken, sugar-free marinara, and gooey mozzarella, then baked to golden perfection. This low-carb, high-protein meal is easy, flavorful, and family-approved perfect for weeknights or meal prep.
Ingredients
- 4 medium zucchinis halved lengthwise
- 2 cups cooked shredded chicken grilled, baked, or rotisserie
- 1 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional Add-ins:
- Fresh basil or parsley for garnish
- Almond flour for crunchy topping
- Crushed red pepper flakes for heat
Instructions
- Prepare Zucchini: Preheat oven to 375°F (190°C). Slice zucchinis lengthwise and scoop out centers to form “boats.” Brush with olive oil, season with salt and pepper, and pre-bake for 10 minutes to soften.
- Make Filling: In a bowl, combine shredded chicken, marinara sauce, half the mozzarella, Parmesan, garlic powder, and Italian seasoning. Mix well.
- Assemble: Spoon chicken mixture evenly into each zucchini boat. Top with remaining mozzarella and a sprinkle of Parmesan.
- Bake: Return to oven and bake 15–20 minutes, until cheese is melted and golden. Broil 2–3 minutes for extra crispiness if desired.
- Serve: Garnish with basil or parsley and serve warm.
Notes
- Pre-baking zucchini helps prevent sogginess.
- Use sugar-free marinara to keep it keto-friendly.
- Add crunch with almond flour topping.
- Reheat leftovers in the oven or air fryer for best texture.