stuffed zucchini

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

Chicken Parmesan Zucchini Boats Recipe

zucchini (about 1 3/4 pounds)

chicken

salt

black pepper

garlic

pasta sauce

parmesan cheese

mozzarella cheese

basil

Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.

Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.

Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.

As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.

Place the zucchini in the baking dish cut-side up.

Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.

Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.

Cover the baking dish with foil. Bake for 35 minutes.

Sprinkle with fresh basil and serve.

https://content.jwplatform.com/videos/pcbNnkZJ.mp4

Stuffed zucchini boats with the flavor of chicken parmesan.  Easy recipe that's low carb.

This is the absolute best way to eat zucchini from Delish.com. 

Bacon Wrapped Stuffed Zucchini

zucchini,

cream cheese, softened

c. finely chopped artichoke hearts

c. frozen spinach, defrosted, drained, and chopped

c. mozzarella

c. Parmesan

Garlic clove, minced

red pepper flakes,

kosher salt

bacon

So easy to make and tastes delicious. Also very healthy dinner. Leftover is good as well.

Me and my man LOVE this recipe.... The kids really won't eat it, but I'm not going to keep us from not being able to enjoy! I did the macros for the recipe because I was curious and used my Carb Manager App. Fats 26g, protein 14g, and carbs 6g per serving. Works for me if I have a light carb lunch 😊

This was great. The only thing I would do differently is that next time I will cook my bacon some before wrapping the zucchini. We like our bacon well done.

This recipe was Aaahmazing. Felt like cheating. I love spinach/artichoke dip and that is exactly what this tastes like with Bacon! I cooked the bacon for 2 mins in the microwave and laid only one piece on top of each zucchini boat. Upped the temp to 375 for 35 mins. PERFECT!  Will make this again for sure!

These were delicious. I am not a fan of parmesan so i used only mozzarella.  I cut the zucchini in thin slices amd layered the cheese btwn like a sandwich. Then i wrapped it up aith the bacon and dabbed a small amount of cheese across the top to bake.  They looked like a professional chef made them and they tasted awesome. We will definitely have them again. They were very filling. A meal in itself.

Great for parties. These disappear in a hot minute! One slice of bacon was plenty.

Where's the carb count? Nutritional info?

https://streaming.hearstdigitalstudios.com/4b64d204-f3be-44e0-8484-1b9df6196c29/video_rover_16x9_1080p_hd_1520354593_56420.mp4

And you'll never guess what it's stuffed with!

Zucchini Is Good, Bacon Wrapped Zucchini Is Great.

These Stuffed Zucchinis, which are low-carb, Whole30, Keto, gluten-free, dairy-free and Paleo, are inspired from a Colombian dish, Pepino Rellenos which I fell in love with when I was there many years ago.

Colombian-Style Zucchini Rellenos

90% beef

cumin

onion

plum tomatoes (chopped fine)

olive oil

black pepper (to taste)

chicken broth

eggs

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.

Chop the scooped out flesh of the zucchini in small pieces and set aside 2/3 of a cup to use in the meat filling, saving the rest to use in another recipe.

Drop the zucchini in boiling water for 1 minute, remove and drain.

Heat a large non-stick skillet over medium-high heat and cook the ground beef with 1/2 teaspoon salt and 1/4 teaspoon cumin until browned and cooked through, breaking up into smaller pieces with a wooden spoon as it cooks, about 3-4 minutes. Transfer the cooked meat to a bowl.

Add the oil to the skillet and cook the onions and garlic over medium heat until golden, about 3 minutes.

Add the tomatoes, a pinch of salt and simmer about 4 to 5 minutes, until it creates a sauce.

To the skillet, add 2/3 cup of the reserved chopped zucchini and season with salt and pepper, to taste.  Cook until soft, about 4 minutes.

Return the cooked meat to the skillet and simmer covered for about 8 minutes until tender. Add the chopped hard boiled eggs and cook 2 to 3 minutes, adjusting salt and pepper to taste as needed.

On a clean working surface, fill the hollowed out zucchinis with the meat filling, dividing equally between each one.

Place the broth in large deep 6-quart saucepan with a fitted lid. Heat over medium heat and add the stuffed zucchini halves into the saucepan, cover and reduce heat to low, cook for about 10 minutes, or until the zucchini is soft and cooked through.

These stuffed zucchini boats are filled with a hearty sausage mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!

Stuffed Zucchini Boats

zucchini

Italian seasoning

salt and pepper

sausage

onion (finely diced)

marinara sauce

parsley

cooking spray

Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.

Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.

Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.

Season the sausage and vegetable mixture with salt and pepper.

Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

Sprinkle with parsley, then serve.

We love to make these stuffed zucchini boats for an easy summer dinner! With medium zucchini, the recipe serves 6 as a side dish. With large zucchini, it serves 4 as a main course.

Stuffed Zucchini

zucchini (halved lengthwise)

crusty bread (crumbled)

Parmesan cheese

garlic (minced)

cherry tomatoes

lemon zest

thyme leaves

pine nuts

Extra-virgin olive oil (for drizzling)

Pesto (for serving)

Sea salt

Preheat the oven to 475°F and line a baking sheet with parchment paper.

Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.

Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.

Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.

Serve with pesto.

Learn how to make fun and easy low carb Pizza Stuffed Zucchini Boats. They taste so amazing that you won't even miss the sluggish carbs.

Pizza Stuffed Zucchini Boats

rosemary

oregano

marinara

mozzarella

provolone

mini pepperoni

black olives

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper for easy clean up.

Slice the zucchini in half lengthwise.  Using a small spoon scoop out the seeds and a little bit of the flesh leaving about 1/4 &#8211; 1/2 inch flesh on the zucchini. Place the prepared zucchini scooped out side up on the prepared baking sheet.

Heat oil over medium heat.  Add the onion and cook until soft; approximately 5 minutes.  Reduce heat to low.  Add minced garlic, rosemary, thyme and oregano; cooking for 1 minute stirring constantly.

Remove the pan from the heat and let it cool for a few minutes.  Stir in marinara, 3/4 cup mozzarella and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, top with mini pepperoni, and sliced black olives.

Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.

I love zucchini! This looks so good. I'm going to make it this weekend! Thank you for the recipe!

I have recently gone keto and absolutely love this recipe!

Love this healthier way to getting my pizza fix while still staying on track with my health. Love it!

What a fabulous idea especially coming off the heavy weight gain meals after holiday! I cant wait to make this!

These are looking awesome! Can't wait to give them a try!

This was an absolute blast to make and they tasted amazing!

These Pizza Stuffed Zucchini Boats are mouth watering!

Everyone at my house loved it!! Packed full of amazing flavors!

What a great twist to pizza! Made these for dinner last night and the whole family loved it! Another versatile, and delicious zucchini dish, indeed!

I love these for dinner! Great way to change up dinner!

This is really delicious!! So fun to make and eat!

How fun and such a great use for zucchini! They look absolutely amazing with all that cheese and the mini pepperoni. Yum!

This is the ONLY way I can get my kids to eat zucchini. Genius recipe and I love how easy it is!

I have a couple of zucchini's in my fridge, and was looking for some inspiration of something different to do with them! So glad I stumbled upon this recipe! Now I know what I'll make for dinner tonight!

I love this idea to add some extra fun to veggies. So yummy, and I bet even my kids would love it.

These will definitely satisfy a pizza craving! Love the cheesy decadence!

This was a total Mom win!! My kids got pizza and I got them to eat veggies willingly.

I didn't have provolone so I had to sub additional mozzarella cheese. One of my new favorite low carb meals! I always count it a win when my family will eat it along with me. :)

My grandmother grows zucchini and so we always have a ton around the house, this was such a great way to use the zucchini. We loved these, everyone got to create their own dinner!

Yay! Another awesome use for zucchini! This recipe is not only easy it was delicious!

Looking for a healthy stuffed-zucchini recipe? This Lasagna-Stuffed Zucchini from Delish.com is the best.

Lasagna-Stuffed Zucchini

onion, diced

garlic,

beef

Kosher salt

c. jarred marinara

red pepper flakes

ricotta

parsley,

This is a good recipe but it took 3 times as long as it says to cook so the zucchini wasn’t raw and the cheese would melt.

I made this 3 times in 2 weeks (it’s THAT good)!  This time I used black beans in lieu of ground beef for a meatless alternative.   I also added a few chopped mushrooms to the filling. Of course baking for only 15 minutes is not nearly  long enough. 45-50 minutes is more like it. GREAT RECIPE!

Super easy to make. Also was very tasty! I added a little extra Italian seasoning for a little extra taste!

can i replace the ground beef with something else

They were delicious.  I read some the reviews and they did not say what to do with the scoop out squash.  I chose to throw it away.  My family loved them.  I will say it took more than 25 minutes to cook.  Maybe covering them for 10 minutes and then remove the foil to cook the remainder of time.  All in all I would make them again.

Absolutely  delicious!  I put the zucchini meat in my sauce.
Fabulous!

https://streaming.hearstdigitalstudios.com/9d8072a0-8dff-4b16-b2bd-28f5c58db02f/video_rover_16x9_1080p_hd_1560981549_92400.mp4

Zucchini makes the easiest low-carb dinner hack!

Lasagna Stuffed Zucchini Is Our Ideal Dinner

Stuffed Zucchini Au Gratin

lb (225 g) lean ground beef

onion, finely chopped

oz (115 g) chopped white mushrooms

(60 ml) breadcrumbs

(375 ml) tomato sauce

(375 ml) grated mozzarella

Salt and pepper

In a skillet over high heat, fry the meat in the oil until well browned. Add the onion, mushrooms and garlic and cook until tender. Season with salt and pepper. Deglaze with the broth. Add the breadcrumbs and adjust the seasoning. Let cool.

With the rack in the middle position, preheat the oven to 180°C (350°F).

On a clean surface, trim the ends off the zucchini. Using an apple corer, hollow out each zucchini, creating a lengthwise tunnel about 2.5 cm (1 inch) in diameter, depending on the zucchini’s width. 

Using your fingers, stuff the zucchini. Lay them side-by-side in a 23 x 33-cm (9 x 13-inch) baking dish. Cover with sauce (see note) and top with cheese. Bake until the zucchini are tender, about 50 minutes. 

J'ai pris le reste pour farcir poivron vert tout aussi bon

Délicieux, à refaire! Personnellement j'ai coupé les courgettes en deux et ai vidé l'intérieur au lieu de les laisser en tube.

Pour ma part, j'utilise des saucisses pour farcir les courgettes. Chipo, aux herbes, merguez, ... Pour plus de facilité pour farcir, je les congèle au préalable.

Excellente recette tout le monde a adoré c'est a refaire

Pour une version végé de cette recette, plutôt que de mettre du bouf haché, j'ajoute un paquet de sans-viande haché mexicain. Je coupe mes courgettes en deux, je retire un peu de chaire, je mets le sans viande et je recouvre d'une sauce tomates maison en terminant par le fromage. Excellent! Une façon d'ajouter une protéine végétale sans que personne ne s'en rende compte

Suggestion de congélation après la première étape.  Je ne vide pas les courgettes. Je les coupe en deux et les déposer dans un plat et versé la sauce par-dessusoya.

 Our Low FODMAP Stuffed Zucchini Boats are vegetarian and feature a rice, tofu and cheese filling and is covered with tomato sauce and more cheese. Please note that this recipe is for those who are in their Challenge Phase or beyond (more on that below).

Low FODMAP Stuffed Zucchini Boats

Garlic-Infused Oil, (made

(16 g) finely chopped scallions, (green parts only)

cherry tomatoes, (halved)

Large pinch each of dried basil, (oregano and hot pepper flakes)

(300 g) cooked rice, (white or brown)

(200 g) extra-firm tofu, (drained and finely crumbled)

egg, (beaten well)

(115 g) shredded mozzarella, (divided)

(240 g) Quick Tomato Sauce (or other low FODMAP marinara)

Position rack in middle of oven. Preheat oven to 400°F (200°C). Have ready a 13-inch by 9-inch (33 cm by 23 cm) ceramic or oven-proof glass baking dish.

Use a teaspoon to scoop out the middle of the zucchini (all the seeds and some flesh), leaving a thin wall of flesh all around. Discard the innards.

Heat the oil in a skillet over medium heat and sauté the scallions and cherry tomatoes, adding your dried herbs and hot pepper flakes, and sauté for a few minutes or until vegetables soften. Scrape into a mixing bowl. Add the rice, tofu, egg, a quarter of the cheese (do this by eye), to the sautéed tomato mixture. Stir together well and season well with salt and pepper.

Spread a bit of the tomato sauce in the bottom of the baking dish. Stuff each zucchini half with your rice stuffing, mounding gently. Nestle the zucchini in the pan, crosswise; you might have to arrange the last one perpendicular in order to fit. Top with remaining tomato sauce and then remaining cheese. Cover tightly with aluminum foil.

Bake for 20 minutes, then remove foil and bake for 10 minutes more until cheese is melted and zucchini is tender. Serve immediately.

Looking for healthy zucchini boat recipes? This Italian Sausage Stuffed Zucchini from Delish.com is the best.

Italian Sausage Stuffed Zucchini

chicken sausage links,

c. italian breadcrumbs

c. shredded fontina

I am a personal chef and this recipe is awesome. When I scooped out the zucchini I use the insides when I sauteed the chicken sausage. Don't waste food it cost money.

Okay recipe, I modified slightly second time I made it and it turned out even better, in my opinion. I used sage pork sausage instead. Also saved the zucchini from about half the insides and cooked it into the sausage. Also added 1tsp of smoked paprika and 1tsp of chili powder. The sweetness of the sage sausage and the smokey/spicy flavor from the spices was delicious! Of course a little less healthy when you go the pork sausage route...but SOOO delicious. Agree it needs a little longer than 15 mins in the oven as well.

Cooked garlic with think sliced onions in skillet with zucchini and sausage. Added more flavor for sure as well as salt and pepper on the zucchini halfs

I just made this for the first time and it's delicious. It did take longer than 15 minutes to get the zucchini soft enough, I added, incrementally, about 15 minutes maybe. Also, I didn't have italian breadcrumbs on hand, just plain, so I added garlic powder, onion powder, oregano and parsley to it to compensate. Hubby says it'd be spectacular with some marinara sauce.

I tweaked the recipe a bit my best cook time was about 20-22 min to give the zucchini a bit of crunch, you want to save some of the guts and use that when getting your sausage and put it in the boat to keep it from drying out. Overall really good

The concept is great but the meat itself is incredibly dry. If I make this a second time I would add onions, chili powder on the zucchini (for that smokey flavor), and cook the meat with either chicken broth or a tomato sauce. Also, 15 minutes is not long enough to cook this. At least 30

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The most viewed stuffed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine