Baked Zucchini Boats (Stuffed with Chicken, Mushrooms, and Parmesan)
A luxurious Baked Zucchini Boats recipe which pairs crispy baked zucchini with a decadent stuffing of chicken, mushrooms, and parmesan.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 297 kcal
- 4 Zucchini, sliced length-wise
- 15 oz Ground Chicken
- 1 Garlic Clove, minced
- 1 cup Button Mushrooms, stir-fried
- 1 Tomato, chopped
- ¾ cup Parmigiano Reggiano, grated
- ¼ cup Breadcrumbs
- Salt, to taste
- Black Pepper, to taste
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Hollow out each zucchini. Chop the pulp.
Heat a non-stick skillet over medium heat and brown ground chicken.
Add in the minced garlic clove and chopped zucchini pulp. Stir well and cook for 5 to 7 minutes, stirring often.
Add chopped tomato and button mushrooms. Season with salt and pepper and cook for an additional 5 minutes. Remove from the heat.
Spoon the mixture into each zucchini boat.
Sprinkle with breadcrumbs and grated Parmigiano cheese.
Bake for 20 to 25 minutes.
Serve and enjoy.
- For more flavor, sprinkle zucchini boats with grated Parmigiano, dry mozzarella, and cheddar cheese mixture.
- You can also add stir-fried red and yellow bell pepper.
Calories: 297kcal | Carbohydrates: 14g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 432mg | Potassium: 1249mg | Fiber: 3g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 40mg | Calcium: 277mg | Iron: 2mg
Keyword Baked Zucchini Boats