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5 from 1 vote

Chicken Parmesan Zucchini Boats

Marinara shredded chicken baked in a zucchini boat for a high protein, low carb and bariatric friendly recipe similar to Chicken Parmesan.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: Italian
Servings: 4 servings
Calories: 223kcal
Author: Steph Wagner
Cost: $2 per serving


  • 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


  • 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.


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