Ground chicken lasagna-style stuffed in zucchini is a healthy low-carb meal everyone will love. It’s saucy and cheesy just like lasagna! Serve it with a salad or mashed vegetable for more veggies. Chicken Lasagna Stuffed Zucchini is also a Keto-friendly recipe!
I cannot believe how much the zucchini stuffing tastes exactly like lasagna without the noodles of course. I have to admit that I didn’t even miss the lasagna noodles because the zucchini had the texture of cooked pasta. Fresh zucchini is a vegetable that is available all year long and it’s fun to find new ways to prepare it. Stuffing vegetables is a great way to mix up flavors and try something new. Ground chicken and ground turkey are leaner meats than ground beef or sausage and a much healthier choice. Many of my friends and family members eat KETO and what’s great about this recipe is that it can be prepared KETO with a sugar-free marinara or tomato sauce. Whether you eat KETO or not, this is a recipe that you’ll make again and again!!!
INGREDIENTS TO MAKE CHICKEN LASAGNA STUFFED ZUCCHINI
- Olive oil
- Onion
- Garlic cloves
- Ground chicken or ground turkey
- Italian Seasoning
- Jar of marinara or tomato sauce
- Freshly shredded mozzarella
- Freshly shredded Parmesan
- Large or medium zucchini
- Salt and freshly ground black pepper
IF YOU DON’T HAVE ITALIAN SEASONING BLEND
- Italian Seasoning Blend usually consists of these dried (not ground) herbs: marjoram, rosemary, basil, thyme, savory, oregano, and sage.
- To substitute with dried herbs: include any of the above mentioned dried herbs to equal 2 teaspoons.
- To substitute with fresh herbs: include any of the above mentioned herbs to equal 2 Tablespoons.
- The Italian Seasoning Blend can be omitted from the recipe.
CAN I SUBSTITUE THE GROUND CHICKEN?
- Absolutely, other ground meats are a great substitute such as ground turkey, ground beef (drain after cooking), or Italian sausage (casings removed.
HOW TO MAKE CHICKEN LASAGNA STUFFED ZUCCHINI
- Preheat the oven to 400°F and grease a 9 x 13-inch baking dish (if doubling the recipe you’ll need 2 dishes).
- To prepare zucchini: wash, cut off the stems, half lengthwise, then using a spoon or melon baller scoop out the middle, leaving flesh on each end to make a boat shape.
- Place zucchini in baking dish.
- In a large skillet over medium heat, add olive oil, onion, and garlic; sauté for about 2 minutes until softened.
- Add the ground chicken and season with salt and black pepper; cook until no longer pink, about 5 more minutes.
- Stir in 2 tsp Italian Seasoning.
- Turn heat to medium-low, mix in 2 cups marinara and simmer for 2-4 minutes to let some of the liquid evaporate.
- Stir in 1 ½ cups mozzarella and ¾ cup Parmesan, until melted.
- Spoon chicken mixture into prepared zucchini.
- Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.
- Bake uncovered for 25 minutes for medium-small or 35 minutes for large zucchini.
- Turn oven to BROIL; broil for about 2-4 minutes to brown the cheese on top.
OTHER RECIPES YOU MIGHT ENJOY
Chicken Lasagna Stuffed Zucchini
Ingredients
- 1 Tbsp olive oil
- 1 small onion, small diced
- 2 garlic cloves, minced
- 1 lb ground chicken or ground turkey
- 2 tsp Italian Seasoning
- 2 cup jar of marinara or tomato sauce
- 3 cups freshly shredded mozzarella, divided
- 1 cup freshly shredded Parmesan, divided
- 3 large or 4 medium zucchini, stem cut off, sliced lengthwise, and middle scooped
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and grease a 9 x 13-inch baking dish (if doubling the recipe you'll need 2 dishes). To prepare zucchini: wash, cut off the stems, half lengthwise, then using a spoon or melon baller scoop out the middle, leaving flesh on each end to make a boat shape. Place zucchini in baking dish.
- In a large skillet over medium heat, add olive oil, onion, and garlic; sauté for about 2 minutes until softened. Add the ground chicken and season with salt and black pepper; cook until no longer pink, about 5 more minutes. Stir in 2 tsp Italian Seasoning.
- Turn heat to medium-low, mix in 2 cups marinara and simmer for 2-4 minutes to let some of the liquid evaporate. Stir in 1 ½ cups mozzarella and ¾ cup Parmesan, until melted.
- Spoon chicken mixture into prepared zucchini. Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan. Bake uncovered for 25 minutes for medium-small or 35 minutes for large zucchini. Turn oven to BROIL; broil for about 2-4 minutes to brown the cheese on top.
