Chicken Parmesan Zucchini Boats

Steph Wagner

July 8, 2020

Chicken Parmesan Zucchini Boats

Parmesan Chicken Zucchini Boat on Bariatric Food Coach

 

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

Turkey Taco Zucchini Boats | WLS Recipes | FoodCoach.MeZucchini Pizza Boats - Low Carb and Weight-Loss Surgery Friendly RecipeWhite Enchilada Zucchini Boats // Weight Loss Surgery Recipes // Food Coach Me

 

 

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Parmesan Chicken Zucchini Boat on Bariatric Food Coach

Chicken Parmesan Zucchini Boats

Course: Main Course, Main Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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
Nutrition Facts
Chicken Parmesan Zucchini Boats
Amount Per Serving (1 boat)
Calories 223 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 80mg27%
Sodium 790mg34%
Potassium 1081mg31%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 7g8%
Protein 31g62%
Vitamin A 818IU16%
Vitamin C 26mg32%
Calcium 178mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

One thought on “Chicken Parmesan Zucchini Boats”

  1. 5 stars
    I’m glad you have the calories listed on this. I am required to count calories unlike some other diets. I hope all your recipes have calories listed along with other nutritional values

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