Keto Chicken Parmesan Zucchini Boats (Easy & Healthy!)

This easy keto dinner recipe is not only healthy, it’s made with just 5 simple ingredients and is excellent for the entire family! The ground chicken makes them quick and easy to make without a lot of mess or pre-baking. You don’t have to be on a low carb diet to fall in love with these delicous chicken stuffed zucchini boats.

Course: Main Course

Keyword: keto, low carb, zucchini boats

Servings: 4


  • 1 lb ground chicken
  • 3 large zucchinis (or 4 small)
  • 2 cups marinara or pasta sauce
  • 3 cups freshly shredded mozzarella
  • 1 cup shredded parmesan
  • salt, pepper and garlic powder to taste


  1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.
  2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don’t want it to be too runny, so if you’re using a thin sauce you may need to use a little less).
  1. Preheat your oven to 400 degrees, and grease a 9×13 baking dish.
  2. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts. *See tip in notes for what to do with the guts.
  1. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.
  2. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.
  1. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.

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