Ingredients:

  • 4 medium-large zucchini (approx. 800g total)
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Sea salt
  • 1 lb Ground chicken
  • 2 cloves Garlic, minced
  • 0.25 cup Yellow onion, finely diced
  • 0.5 cup Low-carb marinara sauce
  • 1 tsp Dried oregano
  • 0.5 tsp Red pepper flakes
  • 1 cup Shredded mozzarella cheese
  • 0.5 cup Grated Parmesan cheese
  • 0.25 cup Almond flour
  • 2 tbsp Fresh basil, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise and use a small spoon to scoop out the seeds, leaving a 1/4-inch thick wall.
  2. Brush the empty zucchini boats with olive oil and sprinkle with sea salt. Roast the empty boats for 8–10 minutes to set the structure.
  3. In a large skillet over medium-high heat, brown the ground chicken until no pink remains. Add the onions and garlic, sautéing until translucent.
  4. Stir in half of the marinara sauce, dried oregano, and red pepper flakes into the meat mixture to create a moist filling.
  5. Fill the par-baked zucchini boats with the chicken mixture. Top each boat with shredded mozzarella.
  6. In a small bowl, mix the grated Parmesan and almond flour. Sprinkle this mixture over the cheese. Bake for an additional 12-15 minutes until the topping is golden brown and chicken reaches 165°F.
  7. Garnish with fresh basil before serving.