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 Zucchini

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Easy


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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

  • kosher salt

  • 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!


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summer is for fucking.