Chicken Parm Stuffed Zucchini
There is so much going on this Chicken Parm Stuffed Zucchini. Zucchini halves are hollowed out, and stuffed with a flavorful mix of shredded mozzarella, grated parmesan, marinara, and cooked chicken. They’re then topped with more parmesan and baked in the oven until tender. Who can resist? I know that I can’t.
Chicken Parm Stuffed ZucchiniCourse: DinnerCuisine: AmericanDifficulty: Easy
This chicken parm stuffed zucchini is one of my beloved recipes for zucchini. Packed with flavors and textures, it’s great for both family dinner and small parties.
6 zucchini, halved, seeds scooped out with a spoon
Freshly ground black pepper
12 oz. fresh or frozen breaded chicken, cooked and diced
2 1/2 c. shredded mozzarella, divided
1 c. freshly grated Parmesan, divided, plus more for garnish
2 cloves garlic, minced
1 1/2 c. marinara
1 tbsp. chopped parsley
- Preheat oven to 375°F.
- Add 2 cups mozzarella, 1/2 cup Parm, garlic, marinara and chicken to a large bowl. Season with salt and pepper then gently stir until combined.
- Divide chicken mixture evenly among zucchini boats. Top with remaining mozzarella and Parm.
- Bake until zucchinis are tender, about 25 minutes.
- Garnish with parsley and more Parmesan. Enjoy!