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).
Chicken Stuffed Zucchini
Ingredients
- 3 medium zucchini
- 3 cups marinara sauce
- 1 Tb olive oil
- 3 garlic cloves
- 1/2 onion, chopped
- 1/2 cup carrot, grated
- 1 Tb Italian seasoning (rosemary, basil, oregano, thyme)
- 1 tsp red chile flakes
- Salt & pepper
- 1 lb Isernio's Ground Chicken
- 1/4 cup fresh parsley - chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400.
- Cut Zucchini in half lengthwise and using a spoon, scoop out flesh (chop small and save for later), leaving ¼” thickness around the perimeter.
- 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.
- In a large saute pan, heat olive oil over medium heat. Add garlic and onion and cook until translucent.
- Add shredded carrots and the inside of the zucchini. Season with salt, pepper, chile flakes & italian seasoning.
- 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.
- Add remaining 2 cups of marinara sauce and parsley. Combine well. Let simmer for 10-15 minutes, stirring gently.
- Turn the pan off, let the mixture cool slightly.
- Using a spoon, fill hollowed zucchini boats with the stuffing.
- Top with parmesan.
- Cover with tinfoil and bake at 400 for approximately 20-25 minutes.
- Place under broiler for the final few minutes until bubbling and golden. Enjoy!
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