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Close up view of roasted zucchini boats filled with chicken and marinara, topped with melted mozzarella showing golden spots. (Keto Chicken Parmesan Zucchini Boats)

Keto Chicken Parmesan Zucchini Boats: The Ultimate Low-Carb Comfort Food

These Keto Chicken Parmesan Zucchini Boats feature roasted zucchini halves filled with tender chicken, chunky marinara, and melted bubbly mozzarella. A perfect 5-star low-carb dinner that satisfies Italian cravings without the heavy carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 people
Course: Dinner, Lunch
Cuisine: Italian-American, Keto
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 3 medium Zucchini Approx 1.5 lbs (680g), halved lengthwise
  • 2 cups Cooked Chicken Breast 300g, cut into bite-sized pieces
  • 1 cup Marinara Sauce 240ml, chunky and low-sugar
  • 1.5 cups Mozzarella Cheese 170g, shredded low-moisture
  • 1/4 cup Parmesan Cheese 25g, finely grated
  • 2 tbsp Fresh Parsley 8g, finely chopped
  • 1 tbsp Olive Oil 15ml

Equipment

  • 1 Baking Sheet Large enough to fit 6 zucchini halves.
  • 1 Small Spoon For hollowing out the zucchini.

Method
 

Prep and Roast
  1. Preheat oven to 400°F (200°C). Slice zucchini lengthwise and scoop out seeds with a spoon, leaving a 1/4 inch wall.
  2. Brush with olive oil, salt, and pepper. Roast cut-side up for 12-15 minutes until slightly blistered.
Fill and Bake
  1. In a bowl, combine cooked chicken breast pieces with chunky marinara sauce.
  2. Divide the chicken mixture evenly among the roasted zucchini boats.
  3. Top with shredded mozzarella. Bake for 10 minutes until cheese is melted and bubbly.
  4. Broil for 1-2 minutes until golden-brown spots appear on the cheese.
Finish
  1. Dust with grated parmesan and sprinkle with fresh parsley flakes before serving.

Notes

Use low-moisture mozzarella to prevent sogginess.
Pre-roasting the zucchini is essential for the best texture.