Alright, y’all.
My obsession with chicken parmesan has hit a new level.
I’m completely in love with the combination of crispy chicken, marinara, and cheese. I though I had made just about every recipe ever for chicken parmesan…but then I think of something new.
This is one of those times.
I really wanted to stuff zucchini this past weekend and the lightbulb quickly went off in my head. Chicken parmesan. That’s it. That’s the winner.
Trying to stay low-carb and more clean-food friendly, I made the really sad decision of not breading my chicken. Instead, I made sure to crust the bejesus out of them with dried herbs. I think it worked. I definitely did not miss the breading…at least that’s what I keep telling myself.
Basil, parsley, and oregano. That’s all you need to crust your chicken with. And hey, it worked out swimmingly. The chicken was so flavorful and really added to the jarred marinara I used (you can’t always make your own, let’s be honest). I’ve been eating less cheese lately, but you can’t have chicken parmesan without cheese. Then it would just be…chicken. Get it? Great.
There’s something just so tasty about salty mozzarella and parmesan mixed together. It’s addicting.
Not on a healthy diet spree? Try these other chicken (and fish, and eggplant) parmesan recipes I’ve been cooking up for years:
Double Baked Eggplant Parmigiana
Pro-tip: I feel like zucchini has the most optimal flavor/texture combination when it is barely cooked, or not cooked at all. I like my zucchini crispy, not soggy and floppy. That’s why for this recipe, the only time it is cooked is after you stuff it. Just pop them in the oven for a few minutes to get the cheese melty, and then it’s good to go. If you like you zucchini more on the cooked side, roast the zucchini boats before baking them with the stuffing. I’d say a quick cook for 8-10 minutes in a 400 degree oven would work.
Chicken Parmesan Stuffed Zucchini
A simple, healthy version of the Italian classic stuffed in zucchini boats.
Ingredients
- 4 medium-sized zucchini, cut in half lengthwise
- 1 lb. boneless, skinless chicken breast, cubed
- 2 tsp. dried parsley
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1/2 tsp. red pepper flakes
- salt & pepper
- 1 (10 oz) jar of marinara
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 TBS. olive oil
Directions
- Heat one tablespoon olive oil over medium heat in a large skillet. In a small bowl, toss chicken with parsley, basil, oregano, red pepper flakes, garlic powder, and a sprinkle of salt and pepper.
- Meanwhile, scoop out flesh of zucchini, leaving a fourth an inch rim around the edge. Discard zucchini innards. Preheat oven to 400 degrees.
- Cook chicken in skillet until no longer pink, about 4-5 minutes. Add marinara sauce and reduce heat to medium low, cover and simmer for 10 minutes.
- Place prepared zucchini halves in a large baking dish. Drizzle remaining tablespoon of oil over zucchini, season with salt and pepper. Spoon chicken-marinara mixture into zucchini boats. Top with parmesan, and then mozzarella.
- Bake for 10 minutes or until cheese is melted.
Step-By-Step Instructions
Heat one tablespoon olive oil over medium heat in a large skillet. In a small bowl, toss chicken with parsley, basil, oregano, red pepper flakes, garlic powder, and a sprinkle of salt and pepper.
Meanwhile, scoop out flesh of zucchini, leaving a fourth an inch rim around the edge. Discard zucchini innards. Preheat oven to 400 degrees.
Cook chicken in skillet until no longer pink, about 4-5 minutes. Add marinara sauce and reduce heat to medium low, cover and simmer for 10 minutes. Place prepared zucchini halves in a large baking dish. Drizzle remaining tablespoon of oil over zucchini, season with salt and pepper. Spoon chicken-marinara mixture into zucchini boats. Top with parmesan, and then mozzarella.
Bake for 10 minutes or until cheese is melted.
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