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Chicken Stuffed Zucchini Boats

These Stuffed zucchini ships are simple, Keto friendly and very low carb. Stuffed with chicken, marinara and topped with cheese, they create a quick and Effortless meal.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 284kcal
Author Susan


  • ¾ lb chicken-breast, cut into cubes
  • 3 zucchinis
  • ¼ cup shredded mozzarella-cheese
  • ¼ cup grated parmesan-cheese
  • ¼ tsp ground black-pepper
  • ¼ tsp garlic-powder
  • ¼ tsp salt
  • ¼ tsp Italian-seasoning
  • ¾ cup pasta-sauce
  • cooking-spray
  • 1 tbsp olive-oil


  • Preheat oven to 400°F and then cut the zucchini in half-lengthwise, then use a spoon or melon-baller to scoop the middle seeds and flesh out of the zucchini. Repeat for the remaining zucchini.
  • Put the zucchini into baking dish or cookie sheet cut-side upward & lightly coat with cooking-spray. Put from the pre-heated oven for 15minutes till the zucchini cooks slightly & becomes more tender.
  • Meanwhile, to prepare the chicken, heat the olive-oil in non stick-skillet over medium-high heat. Add the chicken together with the seasoning, pepper and salt.
  • Cook for 8-10minutes until the chicken is cooked through. Add the pasta-sauce & cook for a couple minutes, stirring periodically.
  • Twist the chicken mixture into the zucchini-boats. Top the chicken with parmesan-cheese and mozzarella-cheese. Return the zucchini ships to the oven for 5minutes, or till the cheese is melted.
  • Sprinkle with fresh-basil and parmesan-cheese, if desired then serve.