Keto Italian Chicken Stuffed Zucchini

If you’re looking for a delicious, healthy, and low-carb meal, these Italian Chicken Stuffed Zucchini Boats are the perfect solution! Packed with flavorful Italian chicken sausage, fresh tomatoes, melty cheese, and savory marinara sauce, this dish is a great way to enjoy a comforting meal without the extra carbs.

These zucchini boats are hearty, satisfying, and easy to make, making them a family-friendly weeknight dinner or meal prep favorite. Plus, they’re naturally gluten-free, keto-friendly, and packed with protein!

Why You’ll Love This Recipe

• Low-Carb & Keto-Friendly – Zucchini is a fantastic alternative to pasta or bread, making this dish perfect for low-carb diets.
• Rich & Flavorful – Italian chicken sausage, garlic, and marinara sauce bring bold and savory flavors.
• Protein-Packed & Satisfying – With lean ground chicken sausage and cheese, this dish is filling and nutritious.
• Perfect for Meal Prep – Make a batch ahead of time and reheat for an easy, stress-free meal!
• Easy & Customizable – Swap the protein, add different veggies, or use your favorite cheese.

Serving Suggestions

🍷 Pair with a glass of red wine for an authentic Italian experience.
🥗 Serve with a fresh side salad like a Caesar salad or an arugula parmesan salad.
🍞 Enjoy with low-carb garlic bread for extra indulgence.
🥒 For more crunch, top with toasted almond flour breadcrumbs or crushed pork rinds before baking!

Storage & Meal Prep

🧊 To Store: Place leftovers in an airtight container in the fridge for up to 4 days.
🔥 To Reheat: Warm in the oven at 350°F for 10-15 minutes, or microwave for a quick meal.
❄️ To Freeze: Assemble the stuffed zucchini without the cheese topping. Freeze in an airtight container for up to 3 months. When ready to eat, bake from frozen at 375°F for 40-45 minutes, then add cheese and bake until bubbly.

💡 Meal Prep Tip: Make a double batch and freeze extras for a quick, healthy dinner anytime!

These Italian Chicken Stuffed Zucchini Boats are a flavor-packed, low-carb twist on classic Italian flavors. They’re cheesy, hearty, and satisfying while still being healthy and nutritious.

Perfect for meal prep, family dinners, or even entertaining, this dish is guaranteed to impress!

Try them out and let me know how you liked them in the comments below! 🍽🥒🍅

Print Recipe

0 Add to Favorites

Keto Italian Chicken Stuffed Zucchini

Recipe Keys: Keto K Keto Lunch Recipes

Difficulty: Beginner Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins

Servings: 4

Best Season: Summer, Spring

Description

Keto Italian Chicken Stuffed Zucchini Boats are a flavor-packed, low-carb twist on classic Italian flavors. They’re cheesy, hearty, and satisfying while still being healthy and nutritious.

Ingredients

Servings

• 4 medium zucchini (about 2 lbs)
• 1 ½ cups marinara sauce (use a low-sugar option like Rao’s for keto)
• 1 tbsp extra virgin olive oil
• 1 medium red onion, diced
• ½ tsp fine sea salt
• ½ tsp coarse ground black pepper
• 1 lb ground Italian chicken sausage
• ½ lb Roma tomatoes, diced
• ¼ fresh flat-leaf parsley, chopped
• 1 tbsp red wine vinegar
• ½ cup almond flour (for binding and texture)
• ½ cup shredded parmesan cheese (optional but adds great flavor!)
• 1+ cup shredded mozzarella cheese
• Chopped fresh parsley for garnish

Step-By-Step Instructions

1. Prepare the Zucchini

   Preheat your oven to 400°F (200°C).
   Trim the ends of the zucchini and cut them in half lengthwise.
   Using a spoon, scoop out the zucchini flesh, leaving about ½-inch thick walls.
   Finely chop 1 ½ cups of the scooped-out flesh and set it aside. Discard the rest or save it for another recipe!

2. Prepare the Baking Dish

   Spread 1 ½ cups of marinara sauce evenly in the bottom of a 9x13 baking dish.
   Place the zucchini halves cut-side up in the pan. Set aside.

3. Cook the Filling

   Heat a large skillet over medium-high heat and add olive oil.
   Add the diced onion, chopped zucchini flesh, salt, and pepper. Sauté for 5-7 minutes until the onions are soft and most of the zucchini liquid evaporates.
   Add the ground chicken sausage, breaking it apart as it cooks. Brown for about 5 minutes (it’s okay if it’s not fully cooked yet).
   Stir in the diced tomatoes, parsley, red wine vinegar, almond flour, and parmesan cheese (if using).
   Taste and adjust seasoning with extra salt and pepper, if needed.

4. Fill & Bake the Zucchini Boats

   Spoon the sausage mixture into the zucchini halves, packing it in tightly. You can slightly mound it to fit all the filling.
   Bake uncovered for 30 minutes, or until the zucchini is tender.

5. Add the Cheese & Bake Again

   Sprinkle shredded mozzarella cheese on top of each zucchini boat.
   Bake for another 10 minutes, or until the cheese is melted and bubbly.

6. Garnish & Serve

   Sprinkle with fresh chopped parsley for a pop of color and freshness.
   Serve warm and enjoy!

Note

Tips for the Best Stuffed Zucchini

🔹 Use fresh zucchini: Choose medium-sized zucchini—too large, and they’ll be watery; too small, and they won’t hold enough filling.
🔹 Let the sausage brown well: Browning adds depth of flavor—don’t rush this step!
🔹 Don’t skip the almond flour: It helps absorb extra moisture and binds the filling together.
🔹 Adjust the cheese to taste: If you’re dairy-free, you can omit the parmesan and use dairy-free mozzarella.
🔹 Try different proteins: Swap the chicken sausage for turkey, pork, or even ground beef for variety.

Keywords: keto, keto lunch, keto lunch recipe, keto italian recipe, italian recipe, keto zucchini recipe, zuzzhini recipe