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Keto Chicken Parmesan Zucchini Boats with tender chicken, melted cheese, and marinara sauce baked in zucchini halves.

Keto Chicken Parmesan Zucchini Boats – Low-Carb Baked Dinner Recipe

These Keto Chicken Parmesan Zucchini Boats are a low-carb baked dinner with tender chicken, melted cheese, and marinara sauce. A delicious keto-friendly twist on classic chicken parmesan for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Keto Meal, Main Course
Cuisine Gluten-Free, Italian-inspired, Keto, Low-Carb
Servings 4 (1 zucchini boat per serving)
Calories 280 kcal

Equipment

  • Baking dish or tray
  • Spoon for hollowing zucchini
  • Mixing bowl
  • Wooden spoon or spatula
  • Knife and chopping board
  • Oven-safe measuring cups or bowls

Ingredients
  

For the Chicken Filling

  • 1 lb ground or diced chicken breast
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • ½ cup sugar-free tomato sauce
  • Optional: 1–2 tbsp chopped fresh basil or parsley

For the Zucchini Boats

  • 4 medium zucchinis, halved lengthwise and hollowed
  • 1–2 tsp olive oil for brushing
  • Salt and pepper, to taste

Cheese & Topping

  • 1 cup shredded mozzarella
  • ¼ cup grated Parmesan
  • Optional: 2 tbsp crushed pork rinds or almond flour for crunchy topping
  • Fresh herbs for garnish

Instructions
 

Prep the Zucchini

  • Wash, halve, and hollow zucchinis.
    Brush with olive oil and sprinkle with salt. Let sit 10 minutes, then pat dry to remove excess moisture.

Prepare Chicken Filling

  • Sauté chicken with garlic, onion, Italian seasoning, salt, and pepper until mostly cooked.
    Add sugar-free tomato sauce, simmer 5 minutes, and taste for seasoning.

Stuff the Zucchini Boats

  • Spoon chicken mixture evenly into hollowed zucchini halves.
    Top with shredded mozzarella and Parmesan.
    Optional: sprinkle almond flour or crushed pork rinds for added crunch.

Bake

  • Preheat oven to 375°F / 190°C.
    Bake 20–25 minutes until zucchini is tender and cheese is golden brown.

Garnish & Serve

  • Sprinkle fresh basil or parsley before serving.
    Serve warm with a side salad or cauliflower rice.

Notes

  • Use medium, firm zucchinis for best results.
  • Salting and patting dry the zucchini halves helps prevent watery boats.
  • Mix mozzarella and Parmesan for a golden, melty topping.
  • Can prep filling and zucchini ahead of time for quick assembly.
  • Leftovers store in an airtight container in the fridge for up to 3 days.
  • Freezing option: assemble uncooked boats, freeze, then bake from frozen adding 5–10 minutes.
  • Optional variations: add red pepper flakes for spice, fresh herbs for flavor, or a crunchy topping with almond flour or pork rinds.
Keyword cheesy zucchini boats, gluten-free chicken parmesan, keto chicken parmesan, keto dinner, low-carb dinner, zucchini boats