Ingredients:

  • 4 medium zucchini
  • 0.5 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 lb boneless, skinless chicken breast, diced into 1/2-inch cubes
  • 1 cup sugar-free marinara sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup shredded low-moisture mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup fresh basil leaves, chiffonade

Instructions:

  1. Slice the zucchini in half lengthwise. Use a melon baller or small spoon to scoop out the center flesh, leaving a 1/4-inch thick shell.
  2. Lightly salt the insides of the zucchini boats and place them upside down on paper towels for 10 minutes to extract excess moisture.
  3. Preheat your oven to 400°F (200°C). While zucchini drains, heat olive oil in a non-stick skillet over medium-high heat.
  4. Add the diced chicken breast to the skillet and sear until golden brown. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  5. Pour the sugar-free marinara sauce into the skillet with the chicken. Simmer for 2-3 minutes until the sauce slightly thickens.
  6. Pat the zucchini boats dry and place them on a rimmed baking sheet. Spoon the chicken and sauce mixture into each boat.
  7. Top each boat evenly with shredded mozzarella and grated Parmesan cheese.
  8. Bake for 15-20 minutes until the zucchini is tender-crisp and the cheese is bubbly and mahogany-colored.
  9. Garnish with fresh basil chiffonade immediately before serving.