Chicken Parmesan Zucchini Boats

Oh my gourd! That was the name of the Food Network episode where Katie Lee Biegel prepared this dish that is simply delicious. Here's Katie's dishes with a few adjustments included the fact that I cut ingredients down using 2 zucchini instead of the 4 she called for in her recipe. 

Chicken Parmesan Zucchini Boats     4 servings allowing 1 boat per person

2 medium zucchini

1 tablespoon  olive oil

Kosher salt and freshly ground black pepper

1/2  pound ground chicken 

1 teaspoon dried Italian seasoning 

2 cloves garlic, minced 

About 1 cup marinara 

2 tablespoons grated Parmesan 

About 1/2 cup shredded mozzarella 

Fresh parsley leaves for garnish, optional.  

1. Preheat the oven to 400° F.
2. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes (or about 10 minutes for smaller sized squash boats).
   
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add marinara, Parmesan cheese and mix well.
   
4. Spoon some of the chicken mixture into each zucchini boat. Top each with mozzarella  Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
5. Garnish with fresh parsley leaves if desired. 
   
   
   

Recipe without photos . . . Chicken Parmesan Zucchini Boats     4 servings allowing 1 boat per person

4 medium zucchini

1 tablespoon plus 1 teaspoon olive oil

Kosher salt and freshly ground black pepper

1 pound ground chicken 

1 teaspoon dried Italian seasoning 

2 cloves garlic, minced 

1 1/2 cups marinara 

1/2 cup shredded mozzarella 

2 tablespoons grated Parmesan 

Fresh parsley leaves for garnish, optional.  

1. Preheat the oven to 400° F.
2. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes (or about 10 minutes for smaller sized squash boats).
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add marinara, Parmesan cheese and mix well.
4. Spoon some of the chicken mixture into each zucchini boat. Top each with mozzarella  Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
5. Garnish with fresh parsley leaves if desired.