Chicky chicky parm parm! (Where my Parks and Rec fans at?! ) These chicken par…

Family Meals

Chicky chicky parm parm! (Where my Parks and Rec fans at?! 🙋🏼‍♀️)

These chicken parmesan zucchini boats are 🔥! All the flavor, minus the heavy pasta and oil from frying. You just need 3 medium zucchini, 2 shredded chicken breasts, 1 jar of marinara or sauce of choice (I used thrivemarket roasted garlic), shaved parmesan, fresh chopped basil, and your spice rack.

Preheat oven to 400. Wash, dry, halve, and scoop out your zucchini and arrange in a glass baking dish or on a parchment-lined pan. (I save my squash insides and throw them in the freezer to add sneaky veggies to my green smoothies later on.)

In a bowl, mix your shredded chicken, about 1/2 jar of sauce, a handful of parmesan, and generous sprinkling of garlic powder, onion powder, dried basil, dried oregano, salt (I used chili salt from villagegardenrva for a light touch of heat) and pepper. Mix well and spoon into your zucchini. Top with more parm.

Roast for 25 minutes. Transfer to the top rack and broil on high until your cheese is browned. Top with fresh basil and serve with extra warmed sauce for dipping.

Usually I would say “leave out the cheese” for paleo/whole30. In this case, DON’T YOU DARE! But if you’re dairy free, I’ll permit you to try vegan cheese.

This would be AMAZING in portobello mushroom caps. The boyfriend hates mushrooms, so I roasted some garlicky baby bellas on the side. The only weird thing is a “squeaky” texture from the outside of the zucchini. I didn’t really mind it much 🤷🏼‍♀️. (When I make this in the future, I might get creative to fix that without compromising the structural integrity of the squash… maybe a zester to rough up the outside a bit?)

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