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    Home » 30 Minute Meals » Italian Chicken Zucchini Boats

    Published: Mar 16, 2018 · Modified: Apr 21, 2022 by Alicia This post may contain affiliate links.

    Italian Chicken Zucchini Boats

    Jump to Recipe Print Recipe
    Zucchini boats stuffed with tomatoes, cheese and sweet Italian chicken sausage
    zucchini boats
    Stuffed zucchini boats on a baking sheet

    This recipe for chicken zucchini boats stuffed with sweet Italian chicken sausage is beyond easy to make. Mixed with fresh herbs and goat cheese for tons of flavor.

    Chicken zucchini boats topped with melted cheese and herbs

    A Low Carb Dinner

    These chicken zucchini boats cook in about 30 minutes total and can please anyone on a low carb diet or following the Heal Your Headache migraine diet. Savory with a hint of spice and creaminess from the cheese that you won't feel too guilty about because you're eating so many veggies!

    What is it about eating food in boat form that makes it so much fun? The world may never know. Since I'm on my little low carb kick, I thought I would continue with a recipe that can be modified to fit either Keto or a migraine diet. I was not quite sure how this one would turn out since I've never made something like this before, but I did make 4 servings and two of us ate them all. Oink oink.

    What Sausage to Use

    A clean sweet Italian chicken sausage, or sausage in general, can be tough to find. I avoided it for a long time when I was just starting out in my migraine diet journey. Then one day I got really bold and asked the butcher exactly what was in it. He printed me an ingredient label and we discussed it for a bit. I realized that sausage can actually be very clean, depending on where you get it.

    You can see the label below from central market. No hidden MSG! I know not everyone lives near a specialty grocery like Whole Foods or Central Market, so I found a recipe you can use here. I would probably use marjoram and rosemary instead of the Italian seasoning, but you do you. If you can get ground chicken thighs, it will have even more flavor than ground chicken breast.

    Another tip is to use the breakfast sausage recipe from my cookbook. It would fit perfectly here. 

    A package of raw sweet Italian chicken sausage

    I thought the zucchini would be tough to scoop out, but they're not at all. I cut them in half and then used a spoon to scrape the middle, leaving about ½ inch of skin to work with. You can save what you scooped out and use it for omelette's or zucchini bread - whatever floats your (zucchini) boat.

    These chicken zucchini boats cook relatively fast and are a super simple weeknight dinner. I just served it on a little arugula and we didn't even need sides. I can imagine these would be very popular for a family!

    Two stuffed chicken zucchini boats with melted cheese and panko on top

    Other Easy Chicken Recipes

    The easiest Italian zucchini boats for a healthy dinner. Sweet Italian chicken sausage gives this quick meal a ton of flavor. HYH Migraine diet friendly. #zucchiniboats #easydinner #healthy
    • Chicken Stir Fry
    • Creamy Rosemary Chicken
    • Honey Chipotle Chicken
    • Sumac Chicken Meatballs
    • Sesame Chicken Wings

    If you've made this or any other Dizzy Cook recipes and enjoyed them, please leave a review or share a picture with me on social media by tagging me or using the #thedizzycook!

    A row of zucchini boats neatly stacked on a baking sheet

    Italian Chicken Stuffed Zucchini Boats

    Zesty, delicious and low carb, your family will love this quick and easy recipe. If you can't find clean sweet Italian chicken sausage, you can make your own with ground chicken. Refer to the link in the post. 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 people
    Calories: 397kcal
    Author: Alicia

    Ingredients

    • 4-6 large zucchini, cut in half and scraped out with a spoon to leave about ½ inch on the outer skin/layer
    • 1.5 lbs sweet Italian chicken sausage
    • 1 tablespoon olive oil
    • 1 large shallot, chopped
    • 2-3 garlic cloves, minced I used 3 small
    • ¼ cup canned diced tomatoes or tomato sauce *Can omit
    • 2-4 oz goat cheese or cream cheese
    • ¼-1/3 cup shredded fresh mozzarella cheese
    • 2 tablespoon fresh basil chopped
    • 2 tablespoon fresh parsley chopped
    • kosher salt and freshly ground pepper
    • ¼ cup OPTIONAL: panko
    US Customary - Metric

    Instructions

    • Preheat oven to 375 degrees F. Slice zucchini in half lengthwise and scoop out the filling, leaving about ¼" around the edges. You can use the scraped out filling for smoothies!
    • After you have scraped out the zucchini so they are little boats, place them on a lightly oiled cookie sheet. Meanwhile heat 1 tablespoon olive oil in a large saute pan on medium high heat. Add the shallot and cook for 1 minute, then add the garlic. Remove any casings and add chicken sausage to the pan, separating into small pieces with a wooden spoon. Cook about 5-7 minutes until cooked through. 
    • On low heat, add tomatoes or tomato sauce (if using) and goat or cream cheese. Remove from heat once combined. Stir in basil and parsley (leave a little bit to sprinkle on top) and add salt and pepper to taste. Scoop filling into your zucchini boats. Top with shredded mozzarella and panko (if using). Bake for 15-20 minutes until lightly browned on top and bubbling. Zucchini should be softened but still firm. Serve warm.
    • If using panko and it is not brown enough for your liking, you can broil under high heat for 2 minutes or so. 

    Notes

    • I buy my fresh sweet Italian chicken sausage from Central Market or Whole Foods (both have safe ingredients if purchased directly from the butcher, but always double check). Or use the sausage recipe from my cookbook. 
    • I buy the large, fresh mozzarella cheese balls and shred myself. 
    • If tomatoes are a trigger for you, just omit.

    Nutrition

    Serving: 2boats | Calories: 397kcal | Carbohydrates: 12g | Protein: 38g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 247mg | Potassium: 1798mg | Fiber: 4g | Sugar: 9g | Vitamin A: 910IU | Vitamin C: 60mg | Calcium: 129mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

     

     

    « Harvest Roast Chicken with Grapes and Rosemary Three Ways
    Farro and Arugula Salad with Moroccan Roasted Carrots »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. MelT says

      April 23, 2023 at 1:43 pm

      5 stars
      Hands down one of my favorite Dizzy Cook recipes. I use Rotel diced tomatoes with green chillies (I am beyond the elimination stage and tolerate the Rotel well) and hot sausage. Luckily I have a deli near me that makes their own sausage that is fresh with only spices and doesn’t have any of the “bad” additives. I don’t use the panko because I am also Keto.

      Reply
    2. Gail Pratt says

      August 26, 2019 at 8:48 am

      I didnt know mozzarella was a safe cheese. I am planning to try this soon.

      Reply
    3. Gail Pratt says

      August 26, 2019 at 8:47 am

      I didnt know mozzarella was a safe cheese. I am planning to try this soon. Thank you

      Reply
    4. Mickayla says

      February 06, 2019 at 11:52 pm

      5 stars
      I made these tonight, and I have to say this is probably the most difficult meal I've ever cooked. Solely because the power went out not once, but EIGHT times, lol. I turned my oven on 6 times to get it preheated, while I luckily was able to fully cook the meat on my gas stove. Stuffed the zucchinis with one hand, while holding a flashlight with the other. Popped it in the rapidly-cooling oven for 45m instead of 15m, and it came out raw, lukewarm, with the cheese barely even starting to melt. BUT despite that, it was still really tasty. I'm looking forward to eating it for lunch tomorrow warm, with melted cheese, as I think that will be even better hahaha. Would definitely make again... When the weather is settled 🙂

      FYI I made my own sausage using the link provided in the blog, but I used ground pork. No regrets, it was delish!

      Reply
      • Alicia says

        February 14, 2019 at 1:08 pm

        Great tips, Mickayla! Sorry about the oven debacle!

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Boursin pasta topped with parsley tangled around a fork in a white bowl
      Creamy Boursin Pasta
    • Beef stew without wine in a gray bowl with a spoon and topped with thyme leaves
      Beef Stew Recipe without Wine
    • A scoop of lazy lasagna on a wooden spoon over a casserole dish with strings of cheese hanging off
      Lazy Lasagna
    • A grey bowl filled with chili and topped with cottage cheese and green onion with corn bread on the side
      No Tomato Chili (Texas-Style)
    • A cup with an anti inflammatory green smoothie next to a pear.
      Anti-Inflammatory Smoothie
    • Sliced flank steak cooked medium on a cutting board.
      Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • A bowl of soy free chicken stir fry with broccoli, squash, rice, and chicken.
      Stir Fry Without Soy Sauce
    • Ground beef, eggs, and green onion in a white bowl with a fork.
      Beef Protein Bowl
    • A filet of mediterranean halibut on a white plate with potatoes and green beans
      Mediterranean Baked Halibut
    • Pot roast in a bowl with mashed potatoes.
      Dutch Oven Pot Roast (Wine-Free)
    • Baked chicken kabobs laid out diagonally on a plate and topped with parsley
      Baked Chicken Kabobs
    • two blue bowls of chicken and rice soup with spoons
      Chicken and Brown Rice Soup

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