Go Back
zucchini chicken parmesan recipe

Zucchini Chicken Parmesan Recipe

A light and easy zucchini chicken parmesan recipe made with tender zucchini boats, seasoned ground chicken, marinara sauce, and melted mozzarella. Comfort food without the heavy breading, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
5 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Zucchini Halved lengthwise, centers scooped
  • 1 lb Ground chicken Lean preferred
  • 1–2 cups Marinara sauce Use favorite brand
  • 1–1½ cups Mozzarella cheese Shredded
  • ½ cup Parmesan cheese Grated
  • 2 cloves Garlic Minced
  • 1 tbsp Olive oil For cooking
  • 1 tsp Italian seasoning Optional
  • Salt and pepper To taste

Equipment

  • Large skillet
  • Baking dish (9x13 inch)
  • Cutting board
  • Sharp knife
  • spoon for scooping zucchini
  • Mixing spoon or spatula
  • Aluminum foil

Method
 

Preheat Oven
  1. Preheat oven to 400°F (200°C).
Prepare Zucchini Boats
  1. Slice zucchini in half lengthwise. Scoop out the center flesh using a spoon, leaving a sturdy border. Set aside.
Cook Chicken Filling
  1. Heat olive oil in a skillet over medium heat. Add ground chicken and cook until browned and fully cooked, about 6–8 minutes. Stir in minced garlic and cook 30 seconds. Add marinara sauce and Italian seasoning. Simmer for 3–5 minutes.
Assemble
  1. Arrange zucchini boats in a baking dish. Spoon chicken mixture evenly into each boat. Top with shredded mozzarella and sprinkle Parmesan over the top.
Bake
  1. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly and lightly golden.
Rest and Serve
  1. Let rest for 5 minutes before serving.

Notes

  • Pre-bake zucchini boats for 10 minutes if you prefer a firmer texture.
  • Use diced chicken breast instead of ground chicken if preferred.
  • For extra crisp topping, add 2 tablespoons panko mixed with olive oil before baking uncovered.
  • Store leftovers in an airtight container for up to 3 days.