If you love classic chicken parmesan but want something lighter, healthier, and weeknight-friendly, Chicken Parmesan Zucchini Boats are about to become your new favorite dinner. This recipe captures everything people love about traditional chicken parm — savory marinara, juicy chicken, and gooey melted cheese — but swaps heavy breading and pasta for tender roasted zucchini. The result is a low-carb, high-protein meal that feels indulgent without weighing you down.

Zucchini boats have become a staple in modern healthy cooking, and for good reason. They’re versatile, naturally gluten-free, and perfect for holding bold, comforting flavors. In this version, zucchini halves are hollowed out and filled with seasoned chicken, rich tomato sauce, and a blend of mozzarella and parmesan, then baked until bubbly and golden. The dish looks impressive, tastes restaurant-worthy, and is surprisingly easy to make.

Whether you’re following a low-carb lifestyle, looking for a healthier family dinner, or just trying to sneak more vegetables into your meals, this recipe checks every box. It’s simple enough for busy weeknights, elegant enough for guests, and flexible enough to adapt to your preferences.

Why Chicken Parmesan Zucchini Boats Work So Well

Traditional chicken parmesan is delicious, but it’s also typically heavy — breaded chicken, fried oil, pasta, and lots of cheese. This zucchini boat version keeps the soul of the dish while removing the excess. Zucchini acts as both a base and a built-in portion control, soaking up flavor without overpowering the filling.

Another reason this dish shines is balance. The mild zucchini pairs beautifully with bold marinara sauce, savory chicken, and salty parmesan. Baking everything together allows the flavors to meld, creating a cohesive, comforting bite every time.

Ingredients

4 medium zucchini
2 cups cooked chicken, shredded or chopped
1 cup marinara sauce (low-sugar for keto)
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
¼ cup breadcrumbs (optional for low carb)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Fresh basil or parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Slice zucchini in half lengthwise. Use a spoon to gently scoop out the center, creating a boat while leaving enough flesh for structure.
Arrange zucchini boats cut-side up in the prepared baking dish. Brush lightly with olive oil and sprinkle with salt and pepper.
In a mixing bowl, combine cooked chicken, marinara sauce, minced garlic, Italian seasoning, black pepper, and red pepper flakes if using.
Spoon the chicken mixture evenly into each zucchini boat, pressing gently so the filling stays in place.
Sprinkle mozzarella cheese generously over each boat, followed by parmesan and breadcrumbs if using.
Bake uncovered for 25–30 minutes, until zucchini is tender and cheese is melted and bubbly.
For a golden top, broil for 2–3 minutes at the end, watching carefully to avoid burning.
Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley before serving.

Tips for Perfect Zucchini Boats

Don’t over-scoop the zucchini. Leaving enough flesh prevents sogginess.
Pre-cooked chicken saves time. Rotisserie chicken works beautifully here.
Drain excess moisture from zucchini if they’re very watery by salting lightly and patting dry.
Broil briefly for that irresistible parmesan crust.

Variations & Customizations

Keto-friendly: Skip breadcrumbs entirely and add extra parmesan.
Spicy: Add chopped jalapeños or extra red pepper flakes.
Extra cheesy: Mix ricotta or cream cheese into the filling.
Vegetarian: Replace chicken with sautéed mushrooms or lentils.

Serving Suggestions

Serve Chicken Parmesan Zucchini Boats with a crisp green salad, roasted vegetables, or cauliflower rice for a complete low-carb meal. They also pair beautifully with garlic bread for those not watching carbs.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.

Final Thoughts

Chicken Parmesan Zucchini Boats prove that healthy food doesn’t have to be boring. This dish is comforting, flavorful, and satisfying, yet light enough to enjoy any day of the week. Once you try it, it’s bound to become a regular in your recipe rotation.