Chicken Parmesan Zucchini Boats – A Cozy, Lighter Twist on a Classic Favorite
There’s something deeply comforting about chicken parmesan. The bubbling marinara, the melted cheese, the golden top—it’s the kind of dish that feels like home. But sometimes, you want all that cozy Italian flavor without the heaviness. That’s where chicken parmesan zucchini boats come in. They give you everything you love about the classic, tucked neatly into tender roasted zucchini for a lighter, weeknight-friendly meal that still feels indulgent.
These zucchini boats are one of those recipes that surprise you. You expect them to be “healthy,” but what you get is satisfying, flavorful, and absolutely crave-worthy. Juicy chicken tossed in marinara sauce fills the zucchini halves, then everything is topped with mozzarella, parmesan, and a light sprinkle of breadcrumbs for that signature chicken parm finish.
I love this dish because it works for so many occasions. It’s elegant enough for guests, easy enough for busy evenings, and comforting enough to satisfy a serious Italian food craving. Plus, it’s a great way to use up leftover chicken or rotisserie chicken, making dinner feel effortless but thoughtful.
Ingredients:
- Medium zucchini
- Cooked chicken, shredded or chopped
- Marinara sauce
- Olive oil
- Garlic, minced
- Italian seasoning
- Salt
- Black pepper
- Shredded mozzarella cheese
- Grated parmesan cheese
- Breadcrumbs
- Fresh basil or parsley, for garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice zucchini lengthwise and scoop out the centers to create boats, leaving a sturdy border.
- Brush zucchini lightly with olive oil and season with salt and pepper.
- Bake zucchini cut-side up for 10 minutes to soften slightly.
- Meanwhile, in a bowl, mix cooked chicken with marinara sauce, garlic, Italian seasoning, and black pepper.
- Remove zucchini from oven and fill each boat generously with the chicken mixture.
- Sprinkle mozzarella evenly over the filled zucchini, followed by parmesan and breadcrumbs.
- Return to the oven and bake for 15–18 minutes, until cheese is melted and bubbly.
- Broil for 1–2 minutes for a lightly golden top, watching closely.
- Remove from oven, garnish with fresh basil, and serve warm.
Chicken Parmesan Zucchini Boats
Ingredients
Equipment
Method
- Preheat oven to 400°F and prepare baking sheet.
- Slice zucchini, scoop centers, brush with oil, and pre-bake.
- Mix chicken with marinara, garlic, and seasoning.
- Fill zucchini, top with cheeses and breadcrumbs.
- Bake until bubbly and lightly golden.
Notes
Tips & Tricks
- Pre-baking the zucchini prevents watery boats.
- Pat zucchini dry after scooping to remove excess moisture.
- Use rotisserie chicken to save time without sacrificing flavor.
- For extra crisp topping, lightly spray breadcrumbs with olive oil before baking.
Variations
- Swap chicken for turkey or cooked sausage.
- Use spicy marinara or add red pepper flakes for heat.
- Make it gluten-free by skipping breadcrumbs or using gluten-free crumbs.
- Add sautéed mushrooms or spinach to the chicken mixture for extra veggies.
Serving Suggestions
Serve chicken parmesan zucchini boats with a simple green salad, garlic bread, or roasted vegetables. They also pair beautifully with a light pasta or cauliflower mash if you want a heartier meal.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture. These boats are best enjoyed fresh but still delicious the next day.
FAQ
Can I make these ahead of time?
Yes. Assemble the boats, refrigerate, and bake just before serving.
Will the zucchini get soggy?
Pre-baking and avoiding excess sauce helps keep them tender, not soggy.
Is this dish low carb?
Yes, especially if you skip or reduce the breadcrumb topping.
History / Fun Facts
Zucchini boats became popular as low-carb and veggie-forward alternatives to classic comfort dishes. Pairing them with chicken parmesan flavors brings together modern eating with timeless Italian-American comfort.
