Easy Chicken Parmesan Zucchini Boats
Ingredients
The zucchini boats
-
3
large
zucchini
-
1
cup
shredded mozzarella cheese
-
to taste
chopped fresh basil
The chicken parmesan filling
-
1
tablespoon
avocado oil
-
½
cup
diced red onion
-
1
lb.
boneless skinless chicken breast
-
1½
cups
Muir Glen tomato basil pasta sauce
-
¼
cup
grated parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Heat a skillet over medium-high heat and add avocado oil and diced red onion; sauté until translucent.
- Add cubed chicken breast and sauté until cooked through.
- Pour pasta sauce over the chicken and add parmesan cheese; bring to a simmer and remove from heat.
- Place zucchini boats in a baking dish, flesh side up, and fill with the chicken mixture.
- Top with shredded mozzarella cheese.
- Bake uncovered for 20 minutes.
- Garnish with fresh basil and serve.
Nutrition Facts (estimated)
Servings
6 zucchini boats
Calories
190
Total fat
6g
Total carbohydrates
11g
Total protein
24g
Sodium
562mg
Cholesterol
44mg
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