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Stuffed zucchini boats are easy, Keto friendly and low carb. Stuffed with chicken, marinara and topped with cheese, they make a quick and easy meal
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
INGREDIENTS
- 3 zucchinis
- Cooking spray
- 3/4 lb. chicken breast cut into cubes
- 1 Tbsp olive oil
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3/4 cup pasta sauce
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
INSTRUCTIONS
1.Preheat oven to 400°F.2.To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.
3.Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender.
4.Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper.
5.Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 minutes, stirring occasionally.
6.Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven for 5 more minutes, or until the cheese is melted.
7.Sprinkle with fresh basil and parmesan cheese, if desired, and serve.
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