Ingredients:

  • 4 medium zucchini (approximately 7 inches long)
  • 0.5 tsp kosher salt
  • 1 lb ground chicken breast
  • 2 cloves garlic, minced
  • 0.25 cup yellow onion, finely diced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.25 cup grated parmesan cheese
  • 1.5 cups low-sugar marinara sauce
  • 1 cup shredded mozzarella cheese
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. Slice the zucchini in half lengthwise. Use a melon baller or small metal spoon to scoop out the flesh, leaving a 1/4-inch thick shell.
  2. Sprinkle the hollowed zucchini interiors with salt and place them upside down on paper towels for 10 minutes to extract excess moisture.
  3. Preheat your oven to 400°F (200°C). In a large skillet over medium-high heat, brown the ground chicken breast, breaking it into small crumbles.
  4. Add the minced garlic and diced onions to the skillet, sautéing for 3-4 minutes until the onions are translucent.
  5. Stir in the dried oregano, red pepper flakes, and grated parmesan cheese. Remove from heat.
  6. Wipe the salted zucchini boats dry with a paper towel and place them in a 9x13 baking dish.
  7. Fill each zucchini boat generously with the chicken mixture, pressing down slightly.
  8. Top each boat with a layer of low-sugar marinara sauce and a final layer of shredded mozzarella.
  9. Bake for 25-30 minutes, or until the zucchini is tender-crisp and the cheese is golden and bubbling.
  10. Garnish with fresh basil chiffonade before serving.