Chicken Parmesan Stuffed Zucchini Boats

These low-carb Chicken Parmesan Stuffed Zucchini Boats are filled with chicken, marinara sauce, and topped with melty mozzarella. Delicious!

📝 Ingredients

• 3 large zucchini, halved and scooped out
• 1 cup shredded mozzarella cheese
• garnish: chopped fresh basil
• 1 tablespoon avocado oil
• 1/2 cup diced red onion
• 1 lb. boneless skinless chicken breast, cut into 1/2″ cubes
• 1 1/2 cups Muir Glen tomato basil pasta sauce
• 1/4 cup grated parmesan cheese

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F.
2. 2Heat a large skillet to medium high heat. Add avocado oil and diced red onion. Saute until translucent, about 2 minutes.
3. 3Add in cubed chicken breast. Saute until cooked, stirring throughout, approximately 4 minutes.
4. 4Then pour pasta sauce over chicken and add parmesan cheese. Bring to a slow simmer. Remove from heat.
5. 5In a 13×9 inch baking dish, add zucchini boats flesh side facing up. Scoop the parmesan chicken mixture into the “boat” part of the zucchini.
6. 6Sprinkle with shredded mozzarella cheese.
7. 7Bake uncovered for 20 minutes.
8. 8Garnish with fresh basil. Serve.