Okay, so we have another fun, easy weeknight dinner that uses store-bought rotisserie chicken. It’s quick, it’s easy, and it’s certainly NOT boring… Easy Chicken Parmesan-Stuffed Zucchini Boats!
I absolutely love the way this recipe turned out. Zucchini boats are filled with the flavors of chicken parmesan for a low carb and high protein dinner. Instead of frying up a piece of chicken, I simply stuffed zucchini with shredded rotisserie chicken that is tossed in some marinara sauce and grated parmesan cheese. Then, I topped it all off with some oh-so-delightful melty mozzarella. The best topping though? The gluten-free panko breadcrumb mixture gives the dish a little crunch to mimic the classic Italian crispy chicken dish!
My entire family loved these Easy Chicken Parmesan-Stuffed Zucchini Boats and it seriously could not have been easier to whip up. With zucchini season just around the corner (this summer), you’ll have to give this exciting weeknight dinner a try! And when you do, let me know what you think in the comments below.
Here are some more fun, easy recipes that use rotisserie chicken:
Easy Chicken Parmesan-Stuffed Zucchini Boats
- 3 medium to large-sized zucchini, halved lengthwise (or 4 medium sized)
- 1 [24-ounce] jar marinara I use Rao's brand
- 2 tbsp + 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- 3 cups shredded cooked chicken I use rotisserie
- ½ cup grated parmesan cheese
- 2 tbsp finely chopped fresh parsley leaves
- 1 tsp garlic powder
- ½ tsp crushed red pepper optional
- ½ cup shredded mozzarella
- ¼ cup gluten free panko breadcrumbs I use Aleia Brand
- 2 tbsp freshly chopped basil leaves for serving
- Preheat the oven to 375 degrees F.
- Pour about ¼ of the jar of marinara sauce into the bottom of a 9x13 baking dish, and spread so that it evenly coats the bottom of the dish.
- Use a spoon to scoop out the seeds of each halved zucchini to create a “boat”. Lay the hollowed zucchini skin-side down on top of the sauce in the prepared baking dish. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp kosher salt.
- Transfer to the oven and bake for 15 minutes, so that the zucchini is slightly tender.
- Meanwhile, in a large bowl, mix together the chicken, parmesan, parsley, garlic, crushed red pepper, and the remaining bottle of marinara sauce. Toss to combine.
- When the zucchini is tender, remove from the oven. Fill the zucchini boats with the chicken mixture. Then, sprinkle the top with the mozzarella cheese.
- In a small bowl, combine the gluten-free panko and the remaining tablespoon of extra virgin olive oil and toss until well combined. Sprinkle over the top of the zucchini boats until evenly coated.
- Transfer back to the oven and continue to bake until the cheese and panko are golden brown, about 10 more minutes.