Chicken Parmesan Zucchini Boats

Bariatric friendly recipe for parmesan marinara chicken baked in a zucchini boat

I really love recipes that allow me to bake a lean and solid protein into a vegetable. It’s a double whammy! These Parmesan Chicken Zucchini Boats fit that description perfectly.

Bariatric patients find a lot of variety in their post-op meal plan with recipes like zucchini boats and stuffed peppers. You can make dishes like these with Italian, Mexican or even Buffalo flavors!

Personally I like the zucchini a little soft but still with texture. For that reason I boil the zucchini for a couple minutes before baking them.

You can make the chicken in the Instant Pot or Slow Cooker for a moist chicken that shreds easily and fills the zucchini boat. An easy substitution to save you time is using ground chicken or turkey instead of shredded chicken.

This recipe is packed with protein and makes great leftovers!

More zucchini boat recipes for Gastric Sleeve, Bypass and Duodenal Switch patients

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Chicken Parmesan Zucchini Boats

Course: Main Course, Main Dish

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 223kcal

Author: Steph Wagner

Cost: $2 per serving

Marinara shredded chicken baked in a zucchini boat for a high protein, low carb and bariatric friendly recipe similar to Chicken Parmesan.

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Ingredients

• ▢ 2 zucchini squash cut lengthwise and seeded
• ▢ 1 lb boneless skinless chicken breast
• ▢ 15 oz tomato sauce
• ▢ 2 tbsp Italian seasoning
• ▢ 1 tsp minced dried garlic
• ▢ 1/2 cup 2% mozzarella cheese shredded

Instructions

• ▢
  Begin by preparing chicken to cook and shred. For Instant pot: add tomato sauce, chicken and seasonings to pot. Select manual mode for 5 minutes and let naturally release for 10 minutes. Remove lid and shred.

  For slow cooker: add tomato sauce, chicken and seasonings to pot. Cook on low for 6-8 hours. Remove lid and shred.
• ▢
  Meanwhile, heat oven to 375 F and prepare zucchini by slicing in half lengthwise and seeding. Boil a pot of water large enough to place zucchini in. Boil for 3 minutes and remove to casserole dish.
• ▢
  Fill zucchini boats with shredded chicken. Sprinkle cheese over the top. Move to oven and bake for 15 minutes. Remove, let cool slightly and serve.

Nutrition

Serving: 1boat | Calories: 223kcal | Carbohydrates: 12g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 790mg | Potassium: 1081mg | Fiber: 4g | Sugar: 7g | Vitamin A: 818IU | Vitamin C: 26mg | Calcium: 178mg | Iron: 3mg