What’s For Dinner? Chicken Parmesan Stuffed Zucchini

These tiny 8-ball zucchini’s are not only adorable, but delicious! For this recipe I grilled chicken, but you can also coat in breadcrumbs and cook in the frying pan to make it more like chicken parm. These turned out really well, a good low-carb alternative for pasta night.

Enjoy 🙂 Jenn


Cook chicken first, I cooked mine in the morning to make my dinner prep easier. To prepare zucchini: Cut off the top and cut a circle around the top of the zucchini. With a spoon, scoop out the middle and set aside. Pour a little pasta sauce or diced tomatoes in the bottom of each zucchini (only about 1 tablespoon each). Dice the inside of the zucchini that you set aside, toss with a little olive oil, salt and pepper. Add about a tablespoon or so of the diced zucchini mixture to each hollow zucchini, then add some diced chicken, fresh basil and top with sauce. You can also add a little fresh mozzarella and parmesan cheese if you like. Then put the “lid” back on top of the zucchini, place them on a cookie sheet or in a glass baking pan. Bake at 350 for about 30-35 mins.


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