Chicken Lasagna Stuffed Zucchini
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!
Servings: 4
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.