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Close-up of golden-brown toasted mozzarella on Keto Chicken Parmesan Zucchini Boats.

Keto Chicken Parmesan Zucchini Boats: A Low-Carb Comfort Classic

These Keto Chicken Parmesan Zucchini Boats feature roasted zucchini shells filled with savory shredded chicken and marinara, topped with bubbly mozzarella. A healthy, high-protein dinner that satisfies every Italian food craving without the extra carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 people
Course: Dinner, Main Course
Cuisine: Italian-American, Keto
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 3 medium zucchini halved lengthwise
  • 2 cups (280g) shredded chicken breast cooked
  • 1 cup (240ml) keto-friendly marinara sauce no sugar added
  • 1.5 cups (170g) mozzarella cheese shredded
  • 2 tbsp (10g) parmesan cheese grated
  • 1 tbsp (15ml) olive oil
  • 1 tsp fresh parsley finely chopped
  • 0.5 tsp red pepper flakes dried

Equipment

  • 1 White Ceramic Baking Dish
  • 1 Small spoon or melon baller For scooping zucchini

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise and scoop out the center seeds to create a boat shape.
  2. Place zucchini in a ceramic dish, brush with oil, and roast for 10-12 minutes until tender but firm.
  3. In a bowl, combine shredded chicken and marinara sauce until the chicken is well coated.
  4. Spoon the chicken mixture into the zucchini boats. Top generously with shredded mozzarella and parmesan.
  5. Broil on the top rack for 3-5 minutes until the cheese shows golden-brown toasted spots.
  6. Sprinkle with fresh parsley and red pepper flakes before serving.

Notes

Use firm, medium zucchini for the best structural integrity.
Always pat the zucchini dry after scooping to prevent sogginess.