Description
Tender zucchini halves filled with savory ground chicken, tomato sauce, Parmesan, and melted mozzarella. A low-carb, high-protein baked dinner perfect for busy weeknights.
Ingredients
4 medium zucchini (about 1 3/4 pounds)
1 pound ground chicken
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, minced
1 cup tomato pasta sauce
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Optional: thinly sliced fresh basil for garnish
Instructions
1. Preheat oven to 400°F and lightly coat a 9×13-inch baking dish with cooking spray.
2. Heat a large skillet over medium-high heat. Add ground chicken, season with salt and pepper, and cook 8 to 10 minutes until no longer pink.
3. Reduce heat to low. Stir in minced garlic and cook 1 minute until fragrant. Add tomato sauce and simmer 3 minutes. Remove from heat.
4. Slice zucchini in half lengthwise and scoop out seeds, leaving a 1/4-inch shell.
5. Arrange zucchini cut-side up in baking dish.
6. Spoon chicken mixture evenly into each zucchini half.
7. Sprinkle with Parmesan, then mozzarella.
8. Cover loosely with foil and bake 35 minutes until zucchini is tender and cheese is melted.
9. Garnish with fresh basil and serve warm.
Notes
Use part-skim mozzarella for a lighter version.
Do not over-scoop zucchini to prevent excess moisture.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Quick & Easy Dinners
- Method: Baking
- Cuisine: American-Italian