All the cheesy, saucy goodness of chicken parmesan—without the heavy breading or pasta. .
These zucchini boats are stuffed with marinara, juicy chicken, and melty mozzarella, then baked until bubbly and golden.
It’s comfort food that still feels light, and it comes together in under 40 minutes.
Servings: 4 (8 zucchini boats)
Total Time: 35 minutes (15 minutes prep + 20 minutes bake)
Why I Love This Recipe
I’ve always loved chicken parmesan, but sometimes I want something lighter that doesn’t put me in a food coma. These zucchini boats hit all the same notes—savory chicken, tangy marinara, and gooey cheese—but with a fresh veggie twist. Plus, they look fancy enough for guests but are ridiculously easy to make.
- Same flavor as chicken parmesan, no deep frying needed.
- Quick to prepare and easy to customize.
- Bakes all in one dish for minimal cleanup.
- Feels indulgent but is naturally low-carb.
What You’ll Need
- 4 medium zucchini, halved lengthwise
- 2 cups cooked chicken breast, diced
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Fresh basil leaves for garnish
Pro Tips
- Scoop out enough zucchini flesh so there’s plenty of room for filling, but leave enough to hold shape.
- Use a thick marinara to avoid watery boats.
- Broil for 1–2 minutes at the end for a golden cheese topping.
- Dice chicken small so every bite gets a mix of flavors.
Tools You’ll Need
- Sharp knife
- Spoon or melon baller for scooping
- Cutting board
- White ceramic baking dish (9×13)
- Mixing bowl
- Measuring spoons and cups
Substitutions and Variations
- Use rotisserie chicken for convenience.
- Swap mozzarella for provolone or Italian cheese blend.
- Add sautéed mushrooms or spinach to the filling.
Make Ahead Tips
- Scoop and prep zucchini ahead of time, store in fridge.
- Mix chicken and marinara in advance, then assemble before baking.
Instructions
Step 1: Preheat the oven
Preheat oven to 400°F so it’s hot and ready for baking.
Step 2: Prep the zucchini
Cut 4 medium zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving about ¼ inch of zucchini around the edges. Brush the cut sides with 1 tbsp olive oil, then sprinkle with ½ tsp salt and ¼ tsp black pepper.
Step 3: Mix chicken and sauce
In a mixing bowl, combine 2 cups diced cooked chicken breast with 1 cup marinara sauce. Stir until chicken is fully coated.
Step 4: Fill the zucchini boats
Spoon the chicken and marinara mixture evenly into each zucchini half. Sprinkle 1 cup shredded mozzarella cheese evenly over the top, then finish with ¼ cup grated parmesan cheese.
Step 5: Bake
Place the filled zucchini in a 9×13 white ceramic baking dish. Bake for 20 minutes, until zucchini is tender and cheese is melted and bubbly.
Step 6: Garnish and serve
Remove from oven, garnish with fresh basil leaves, and serve hot.
Macros (per serving)
- Calories: 250
- Protein: 28g
- Carbs: 6g
- Fat: 12g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Baking the zucchini with a bit of olive oil softens it without making it mushy. Using cooked chicken speeds up the process and keeps the filling juicy. The combination of mozzarella and parmesan creates that classic cheesy stretch and golden crust.
Common Mistakes
- Overbaking zucchini until it collapses.
- Using watery sauce—can make the boats soggy.
- Not seasoning the zucchini before filling.
What to Serve With
- Garlic bread
- Caesar salad
- Roasted asparagus
FAQ
Can I freeze zucchini boats?
They’re best fresh, but you can freeze before baking. Thaw overnight, then bake.
Can I make this vegetarian?
Yes—use sautéed mushrooms or lentils instead of chicken.
Do I need to peel the zucchini?
No, the skin helps hold the shape while baking.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Conclusion
These Zucchini Chicken Parmesan Boats give you all the comfort of the classic dish in a lighter, veggie-forward way. Try them out and share how they turned out—you might find yourself making them on repeat.