Chicken Parm Zucchini Boats

This is another recipe that's not out to the public yet...it is only available on the Monthly Fix through BOD!

If you love Chicken Parm and want a healthier alternative, this is it! This recipe is SO GOOD and it is also Gluten-Free!

COOKING INFO

  • Serving Size: 4 servings (1 Zucchini Boat each) 
  • Total Time: 45 minutes
  • Prep Time: 2 minutes
  • Cooking Time: 43 minutes

INGREDIENTS

  • 1 Tbsp. olive oil
  • 1 lb. raw ground chicken
  • 1 cup FIXATE Grandma’s Tomato Sauce (see separate recipe for FIXATE Grandma’s Tomato Sauce)
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 2 medium zucchini
  • ¼ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese

SPECIAL EQUIPMENT

  • Nonstick cooking spray

DIRECTIONS

  1. Preheat oven to 400° F.
  2. Lightly coat a baking dish with spray; set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add chicken; cook, breaking apart with a spoon, for 5 minutes, or until no longer pink.
  5. Add FIXATE Grandma’s Tomato Sauce, salt, and pepper; stir to combine. Bring to a boil; reduce heat to low. Gently boil for 2 to 3 minutes, or until sauce thickens; remove from heat.
  6. Cut zucchini in half lengthwise; scoop out centers with a spoon, leaving ¼-inch thick boats.
  7. Evenly divide chicken mixture among boats, approx. ¾ cup each; top each with 1 Tbsp. Parmesan cheese and 1 Tbsp. mozzarella cheese.
  8. Place boats in prepared baking dish; cover with foil. Bake for 30 minutes; uncover. Place under broiler; cook for an additional 3 to 5 minutes, or until cheese begins to brown and zucchini are tender.

RECIPE NOTE

  • The zucchini scooped from the center goes well in soups, salads, or in our FIXATE Mexican Drinking Chocolate Shakeology.

NUTRITIONAL INFORMATION (PER SERVING):

Calories: 328 Cholesterol: 110 mg Fiber: 3 g Total Fat: 19 g Sodium: 870 mg Sugars: 7 g Saturated Fat: 6 g Carbohydrates: 12 g Protein: 28 g

Container Equivalents (per serving): 1.5 green, 1 red, 0.5 blue, 2 teaspoons

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