Healthy Stuffed Zucchini Boats | High Protein, Low Carb Meal

These stuffed zucchini boats are the ultimate summer dinner—light, juicy, cheesy, and full of flavor! 🌿🍅 Filled with perfectly seasoned ground chicken, sautéed veggies, and golden melted cheese, they’re baked until tender and bubbling. No deep-frying, no heavy sauces—just wholesome ingredients and incredible taste.

✨ Whether you’re looking for a low-carb dinner or a new way to use up zucchini, this recipe is easy, family-friendly, and so good, you’ll want to make it again and again.

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🧾 Ingredients:
4 medium zucchini
1 lb ground chicken
½ yellow onion
1-2 garlic cloves
4 oz mozzarella (2 oz for filling, 2 oz for topping)
2 tbsp sour cream or greek yogurt
2 fresh tomatoes
1 bunch fresh parsley
2-3 tbsp olive/avocado oil
Salt, Black pepper
Garlic powder, Onion Powder, Paprika, Thyme

🍽️ Directions:
1️⃣ Prep the zucchini boats:
Wash the zucchini and cut them in half lengthwise. Using a teaspoon (and a knife for outlining), scoop out the flesh, leaving about ⅓ inch of thickness around the edges. Dice the scooped-out zucchini flesh for the filling and set it aside.
Brush the inside with oil, place skin-side up on a baking sheet, and bake in a preheated oven at 360°F (180°C) for 12–15 minutes.

2️⃣ Cook the ground chicken:
While zucchini bakes, cook the ground chicken:
Add a bit more oil to the same pan and cook the ground chicken over medium-high heat for about 6-8 minutes, breaking it up as it browns. Add salt and spices.
Transfer to a mixing bowl.

3️⃣ Prepare the veggies:
Finely dice the onion and mince the garlic. Sauté them in 1–2 tbsp of oil over medium heat until softened.
Dice the scooped-out zucchini flesh and add to the pan. Cook for about 5 minutes, stirring occasionally, then add salt, black pepper and thyme. Add to the bowl with the chicken.

4️⃣ Mix the filling:
Chop fresh parsley. Grate 2 oz of cheese.
Mix sautéed veggies, chicken, cheese, and herbs in a bowl. Add sour cream (or Greek Yogurt) Season with salt and pepper to taste. Mix well

5️⃣ Stuff the zucchini:
Take the zucchini out of the oven and carefully flip them over, cut side up. Fill each boat generously with the prepared chicken mixture.
Slice the tomato into thin half-moons and layer on top of the filling. Season tomatoes with a pinch of salt and pepper.

6️⃣ Bake:
Sprinkle with the remaining cheese and bake the stuffed zucchini at 360°F (180°C) for 25–30 minutes, or until the zucchini is tender when pierced with a fork and cheese is melted and golden.

7️⃣ Serve:
Top with fresh herbs and enjoy as a full meal on its own—or pair with a crisp salad or rice. Bon appétit! 🥰