Ingredients:

  • 4 medium-large zucchini (approx. 7 inches long)
  • 0.5 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 lb lean ground chicken
  • 2 cloves garlic, minced
  • 0.75 cup low-carb marinara sauce, divided
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 large egg, lightly beaten
  • 0.25 cup freshly grated Parmesan cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 2 tbsp almond flour
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Prep the zucchini. Slice the zucchini in half lengthwise. Use a melon baller to scoop out the flesh, leaving a 1/4 inch thick shell. Reserve and finely chop the scooped flesh. Note: This chopped flesh adds moisture and volume to the meat filling.
  2. Extract the moisture. Lightly salt the interior of the zucchini shells and place them face down on paper towels for 10 minutes to extract excess moisture. Wait until you see small beads of water on the towel.
  3. Brown the chicken. Heat olive oil in a large skillet over medium high heat. Add ground chicken and the chopped zucchini flesh. Cook until the meat is browned and caramelized.
  4. Add the aromatics. Stir in minced garlic, oregano, and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant and golden, then remove from heat.
  5. Bind the filling. Once slightly cooled, fold in the beaten egg, 1/4 cup parmesan cheese, and 1/2 cup of the marinara sauce into the chicken mixture. Note: Adding the egg to a boiling hot pan will scramble it, so let it cool for 5 minutes first.
  6. Prepare the dish. Preheat oven to 400°F (200°C). Spread the remaining 1/4 cup of marinara sauce across the bottom of a 9x13 baking dish. Look for a thin, even coating.
  7. Stuff the boats. Stuff the zucchini shells with the chicken mixture. Top with shredded mozzarella and a dusting of almond flour. Note: Mound the filling slightly; it will settle as it bakes.
  8. Bake to perfection. Bake for 25-30 minutes until the zucchini is tender crisp and the cheese is golden brown.
  9. Rest and garnish. Let the dish rest for 5 minutes. Garnish with fresh basil before serving while the cheese is still velvety and melted. Chicken Breast Recipes: Perfect Pan-Seared Lemon Thyme Garlic Sauce — Master this easy Chicken Breast Recipes Dinner tonight! This Pan-Seared Chick...Chicken Paprikash: Authentic Hungarian Recipe for a Creamy Sauce — Chicken Paprikash is the ultimate Hungarian comfort classic. Master this auth...Low Carb Pizza Chicken Recipe: Crispy Baked in 40 Minutes — Master the low carb pizza chicken recipe with shatter-crisp edges and a chees... $img_2$