Chicken Parmesan Zucchini Boats Recipe 435 Recipes

EASY CHICKEN PARMESAN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Pour about ¼ of the jar of marinara sauce into the bottom of a 9x13 baking dish, and spread so that it evenly coats the bottom of the dish.
• Use a spoon to scoop out the seeds of each halved zucchini to create a "boat". Lay the hollowed zucchini skin-side down on top of the sauce in the prepared baking dish. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp kosher salt.
• Transfer to the oven and bake for 15 minutes, so that the zucchini is slightly tender.
• Meanwhile, in a large bowl, mix together the chicken, parmesan, parsley, garlic, crushed red pepper, and the remaining bottle of marinara sauce. Toss to combine.
• When the zucchini is tender, remove from the oven. Fill the zucchini boats with the chicken mixture. Then, sprinkle the top with the mozzarella cheese.
• In a small bowl, combine the gluten-free panko and the remaining tablespoon of extra virgin olive oil and toss until well combined. Sprinkle over the top of the zucchini boats until evenly coated.
• Transfer back to the oven and continue to bake until the cheese and panko are golden brown, about 10 more minutes.

CHICKEN PARMESAN ZUCCHINI BOATS RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
• Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
• Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
• As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.
• Place the zucchini in the baking dish cut-side up.
• Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
• Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
• Cover the baking dish with foil. Bake for 35 minutes.
• Sprinkle with fresh basil and serve.

ZUCCHINI BOATS WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
• Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
• Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
• While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
• At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

CHICKEN PARMESAN ZUCCHINI BOATS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese. Cover the baking dish with foil. Bake for 35 minutes. Sprinkle with fresh basil and serve.