Chicken Parmesan Stuffed Zucchini Boats Food

CHICKEN PARMESAN ZUCCHINI BOATS RECIPE

Steps:

• Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
• Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
• Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
• As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.
• Place the zucchini in the baking dish cut-side up.
• Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
• Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
• Cover the baking dish with foil. Bake for 35 minutes.
• Sprinkle with fresh basil and serve.

EASY CHICKEN PARMESAN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F.
• Pour about ¼ of the jar of marinara sauce into the bottom of a 9x13 baking dish, and spread so that it evenly coats the bottom of the dish.
• Use a spoon to scoop out the seeds of each halved zucchini to create a "boat". Lay the hollowed zucchini skin-side down on top of the sauce in the prepared baking dish. Drizzle with 2 tbsp olive oil and sprinkle with ½ tsp kosher salt.
• Transfer to the oven and bake for 15 minutes, so that the zucchini is slightly tender.
• Meanwhile, in a large bowl, mix together the chicken, parmesan, parsley, garlic, crushed red pepper, and the remaining bottle of marinara sauce. Toss to combine.
• When the zucchini is tender, remove from the oven. Fill the zucchini boats with the chicken mixture. Then, sprinkle the top with the mozzarella cheese.
• In a small bowl, combine the gluten-free panko and the remaining tablespoon of extra virgin olive oil and toss until well combined. Sprinkle over the top of the zucchini boats until evenly coated.
• Transfer back to the oven and continue to bake until the cheese and panko are golden brown, about 10 more minutes.

ZUCCHINI BOATS WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
• Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
• Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
• While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
• At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.