Chicken Stuffed Zucchini

Low in calories and full of fresh flavor, zucchini boats stuffed with Isernio’s Ground Chicken make a hearty yet no-fuss meal. Use no-sugar-added marinara sauce to make these low carb, and you can also use our Italian Chicken Sausage for extra flavor (just omit the Italian seasoning).

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  1. Preheat oven to 400.
  2. Cut Zucchini in half lengthwise and using a spoon, scoop out flesh (chop small and save for later), leaving ¼” thickness around the perimeter.
  3. Pour 1 cup of the marinara sauce into the bottom of a deep baking dish. (save the other 2 cups for later). Arrange zucchini boats in the baking dish.
  4. In a large saute pan, heat olive oil over medium heat. Add garlic and onion and cook until translucent.
  5. Add shredded carrots and the inside of the zucchini. Season with salt, pepper, chile flakes & italian seasoning.
  6. Move veggies to outside of the pan, and add Isernios ground chicken. Cook until chicken is nicely browned, breaking into smaller pieces and incorporating the veggies.
  7. Add remaining 2 cups of marinara sauce and parsley. Combine well. Let simmer for 10-15 minutes, stirring gently.
  8. Turn the pan off, let the mixture cool slightly.
  9. Using a spoon, fill hollowed zucchini boats with the stuffing.
  10. Top with parmesan.
  11. Cover with tinfoil and bake at 400 for approximately 20-25 minutes.
  12. Place under broiler for the final few minutes until bubbling and golden. Enjoy!

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