Chicken Parmesan Stuffed Zucchini Boats Recipes

EASY CHICKEN PARMESAN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Pour about ¼ of the jar of marinara sauce into the bottom of a 9x13 baking dish, and spread so that it evenly coats the bottom of the dish.
• Use a spoon to scoop out the seeds of each halved zucchini to create a "boat". Lay the hollowed zucchini skin-side down on top of the sauce in the prepared baking dish. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp kosher salt.
• Transfer to the oven and bake for 15 minutes, so that the zucchini is slightly tender.
• Meanwhile, in a large bowl, mix together the chicken, parmesan, parsley, garlic, crushed red pepper, and the remaining bottle of marinara sauce. Toss to combine.
• When the zucchini is tender, remove from the oven. Fill the zucchini boats with the chicken mixture. Then, sprinkle the top with the mozzarella cheese.
• In a small bowl, combine the gluten-free panko and the remaining tablespoon of extra virgin olive oil and toss until well combined. Sprinkle over the top of the zucchini boats until evenly coated.
• Transfer back to the oven and continue to bake until the cheese and panko are golden brown, about 10 more minutes.

CHICKEN PARMESAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees. Place 3/4 cup marinara sauce in the bottom of a 13x9" baking pan and 1/4 cup in an 8x8" pan. Set aside.
• Using a melon baller, carefully scoop out the flesh of each zucchini half, leaving 1/4" border on the bottom and along the sides. Chop the flesh or process briefly in your food processor and set aside (optional).
• Heat 1 tablespoon olive oil in a large saucepan. Add the onion and cook 3 minutes. Add the garlic and saute 30 seconds more.
• Add the chicken and chopped zucchini flesh along with salt and pepper to taste, and break up the chicken with the back of a spoon. Cook 3-5 minutes or until the chicken is cooked through. Drain the majority of the excess liquid carefully.
• Add the remaining marinara sauce and stir to combine. Simmer over medium heat for 5-10 minutes.
• Place the zucchini halves in the prepared pans. Fill generously with the meat the mixture and cover both dishes with foil. Bake 20-25 minutes or until the zucchini is tender.
• Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly. Serve and enjoy!

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

CHICKEN PARMESAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
• Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

ZUCCHINI BOATS WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
• Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
• Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
• While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
• At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

STUFFED ZUCCHINI WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
• Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
• Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.