Italian Chicken Zucchini Boats

Italian Chicken Zucchini Boats are a wonderful healthy low carb, high protein meal. Loaded with zesty flavors and topped with just the right amount of low fat mozzarella cheese.

Last summer I made these mushroom stuffed zucchini for a great side dish and they were a big hit.  They are loaded with flavor and really fantastic, so be sure to try them too!

This weekend, I was trying to come up with a new idea for a complete meal in one.  Something new and different.  I am falling into a pattern with my meals the past few weeks and just needed to change it up a bit. Do you ever get that way?

I had already baked my batch of cooked chicken and I had bought a few zucchini to roast.  Looking through the pantry, I saw I had a can of diced tomatoes I could use.  Voila, these simple Italian Chicken Zucchini boats were created with a few other ingredients added in as well.

One half is the perfect meal size for me. Only a whopping 155 calories each too!  Protein – 22 grams, Carbs – 9 grams, Fat – 3.5 grams.

INGREDIENTS

2 large zucchini

10 oz. chicken breast, cooked and diced

1 small onion. diced

2 cloves garlic, minced

1/2 cup canned diced tomatoes, drained

1 tsp. dried basil

1 tsp. dried oregano

pepper to taste

1/2 cup shredded low-fat mozzarella cheese, divided (the one I bought was Sargento 2%)

DIRECTIONS

Preheat oven to 350 degrees F.

Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.

Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell (careful not to cut through the shell).

Dice the squash that you scooped out.

Add 1 TBSP of coconut oil or olive oil to a large skillet and heat over medium-high heat.

Add onion and garlic and cook for about 5 minutes.

Then add the chopped squash  and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.

Add diced chicken, basil, oregano, and pepper and stir well.

Place the zucchini halves onto a baking sheet lined with parchment paper or foil.

Divide the chicken mixture evenly onto each of the 4 halves.

Bake for 15 minutes.

Remove from oven and top with mozzarella cheese.

Bake for an additional 5 minutes or until the cheese is melted.

5.0 from 2 reviews

Italian Chicken Zucchini Boats

 

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Author: Sherri

Ingredients

• 2 large zucchini
• 10 oz. chicken breast, cooked and diced
• 1 small onion. diced
• 2 cloves garlic, minced
• ½ cup canned diced tomatoes, drained
• 1 tsp. dried basil
• 1 tsp. dried oregano
• pepper to taste
• 1 cup shredded low-fat mozzarella cheese, divided

Directions

1. Preheat oven to 350 degrees F.
2. Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
3. Cut each squash in half lengthwise and scoop out flesh, leaving a ¼-inch shell (careful not to cut through the shell).
4. Dice the squash that you scooped out.
5. Add 1 TBSP of coconut oil or olive oil to a large skillet and heat over medium-high heat.
6. Add onion and garlic and cook for about 5 minutes.
7. Then add the chopped squash and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.
8. Add diced chicken, basil, oregano, and pepper and stir well.
9. Place the zucchini halves onto a baking sheet lined with parchment paper or foil.
10. Divide the chicken mixture evenly onto each of the 4 halves.
11. Bake for 15 minutes.
12. Remove from oven and top with mozzarella cheese.
13. Bake for an additional 5 minutes or until the cheese is melted.
14. ENJOY!!

3.4.3177

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