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Chicken Parmesan Zucchini Boats: A Delicious & Healthy Recipe

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Healthy zucchini boats filled with crispy breaded chicken, marinara sauce, and melted mozzarella – a delicious twist on classic chicken parmesan.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 (24 ounce) jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully halve the zucchini lengthwise. Use a spoon to scoop out the seeds and some of the flesh, leaving about a 1/4-inch border.
  3. Brush the inside of each zucchini boat with olive oil.
  4. Season the zucchini boats with salt and pepper.
  5. Place the zucchini boats cut-side up on a baking sheet lined with parchment paper.
  6. In a shallow dish, combine the flour, Italian seasoning, garlic powder, salt, and pepper.
  7. In a second shallow dish, beat the eggs.
  8. In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese.
  9. Dredge each chicken cube in the flour mixture, then dip it in the beaten eggs, and finally coat it with the panko breadcrumb mixture.
  10. Heat olive oil in a large skillet over medium heat.
  11. Add the breaded chicken to the skillet in a single layer.
  12. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  13. Remove the chicken from the skillet and set aside.
  14. Spoon marinara sauce into each zucchini boat.
  15. Top the marinara sauce with the cooked breaded chicken.
  16. Sprinkle mozzarella cheese over the chicken.
  17. Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  18. Remove from the oven and let cool slightly before serving.
  19. Garnish with fresh basil leaves, if desired.

Notes

  • Don’t overcook the zucchini. You want it to be tender but still have a little bit of bite.
  • Use good quality marinara sauce.
  • If you don’t have panko breadcrumbs, you can use regular breadcrumbs. However, panko breadcrumbs will give you a crispier crust.
  • For a spicier dish, add a pinch of red pepper flakes to the marinara sauce.
  • You can prepare the chicken parmesan filling ahead of time. Store it in the refrigerator until ready to use.
  • To make this dish vegetarian, substitute the chicken with eggplant or mushrooms.
  • If you want to add more vegetables, consider adding diced bell peppers or onions to the marinara sauce.
  • Make sure to pat the chicken dry before dredging it in the flour mixture. This helps the flour adhere better.
  • Don’t overcrowd the skillet when cooking the chicken. This will lower the temperature of the oil and prevent the chicken from browning properly.
  • If the cheese starts to brown too quickly, cover the zucchini boats with foil.

Find it online: https://mmmflavors.com/chicken-parmesan-zucchini-boats/