Zucchini Boats with Chicken Parmesan
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 201, total fat 12 G., saturated fats 4 G., proteins 18 G., carbohydrates 5 G., fiber 2 G., cholesterol 74 mg, sodium 520 mg, sugar 3 G.
Calories 201, total fat 12 G., saturated fats 4 G., proteins 18 G., carbohydrates 5 G., fiber 2 G., cholesterol 74 mg, sodium 520 mg, sugar 3 G.
If you're looking for other delicious things to make with zucchini, try this recipe for chicken parmesan-flavored zucchini boats. It's best to use homemade marinara sauce, but if you have a favorite store-bought version, it'll save you a lot of time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium zucchini
- 1 tbsp + 1 tsp olive oil
- 450 g of minced chicken
- 1 teaspoon dried Italian seasoning
- 2 cloves garlic, crushed
- 1.5 tbsp. homemade marinara sauce or purchased
- 0.5 tbsp. grated mozzarella
- 2 tbsp. l. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Trim the ends and cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, breaking up the chicken with a wooden spoon, until browned, 8 to 10 minutes.
- Add Italian seasoning, garlic, zucchini pulp, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2–3 minutes. Add 1/2 cup of the sauce and mix well.
- Spoon a little of the chicken mixture into each zucchini boat. Add a little of the remaining sauce, then top with mozzarella and sprinkle with Parmesan. Bake until the cheese is bubbly and golden brown, another 15–20 minutes.
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