Chicken Parmesan Zucchini Boats

Prep time: 10 minutes
Cook time: 43 minutes
Ready in: 53 minutes
Serves: 4

Ingredients:

● 1 tablespoon olive oil
● 4 medium zucchini
● 1 pound ground chicken
● 1/2 teaspoon kosher salt
● 1/4 teaspoon freshly ground black pepper
● 2 cloves garlic, minced
● 1 cup pasta sauce
● 1/2 cup grated Parmesan
● 1/2 cup shredded mozzarella cheese
● 1/4 cup fresh basil, for garnish

Preparation:

1. Preheat oven to 400°F. Lightly coat a large baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until
lightly browned, breaking apart into small pieces, about 8 to 10 minutes.

3. Reduce heat to low and stir in salt, pepper and garlic, cooking until fragrant, about 1
minute. Add pasta sauce and cook until it comes to a simmer, about 3 minutes.

4. Cut zucchini in half, lengthwise. Using a spoon, scoop seeds out of the center of each half,
leaving a 1/4-inch-thick zucchini boat. Place boats in prepared baking dish, cut-side-up.

5. Spoon chicken mixture into zucchini boats, pressing the mixture down using the back of a
spoon. Top each boat evenly with Parmesan and mozzarella.

6. Cover baking dish with foil and bake until zucchini is tender, about 20 minutes. Remove
foil and bake until cheese is lightly golden-brown, about 10 minutes. Garnish with fresh
basil, and serve.

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