Chicken Parm Zucchini Boats
Photo Credit: Ghazalle Badiozamani

Chicken Parm Zucchini Boats

This lightened-up version of chicken parm is easy to make and stuffed with yummy chicken and herbs.

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Chicken Parm Zucchini Boats

Chicken Parm Zucchini Boats

This lightened-up version of chicken parm is easy to make and stuffed with yummy chicken and herbs.
Course: Dinner
Keyword: chicken parm, chicken parmesan, flexitarian, instant pot, pressure cooker, zucchini
Servings: 4
Calories: 259kcal
Author: Brittany Williams


  • Pressure Cooker


  • 1 cup water
  • 4 medium zucchini
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 pound lean ground chicken
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 cup sugar-free marinara sauce
  • 1/2 cup grated fresh Parmesan


  • Pour water into an electric pressure cooker and place a trivet in the cooker. Arrange the whole zucchini on the trivet, angling as needed to fit.
  • Place lid on the cooker and make sure the vent valve is in the Sealing position. Using the display panel, select the Manual/ Pressure Cook function and High Pressure. Use the +/− buttons until the display reads 4 minutes.
  • While zucchini cooks, heat a large skillet over medium-high heat. Once the pan has preheated, add olive oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add chicken, salt, garlic powder, black pepper, basil, thyme and oregano. Break up the chicken and cook another 5 minutes.
  • Stir in marinara sauce and reduce the heat to low.
  • When the cooker beeps, switch the vent valve from the Sealing to the Venting position, administering a quick release. Use caution while the steam escapes.
  • Carefully transfer zucchini from the cooker to a cutting board. Once cool, cut in half lengthwise and scoop out the seeds, leaving a ¼-inch shell.
  • Scoop a few tablespoons of chicken mixture into each boat and sprinkle with the parmesan.

Cashew Parmesan:

  • In a food processor, combine ½ cup raw cashews, 1 Tbsp unfortified nutritional yeast, ¼ tsp fine sea salt, and 1/8 tsp garlic powder. Pulse until cashews are finely ground and resemble grated Parmesan cheese. Store in airtight container in fridge for up to 2 weeks


Instant Loss
Excerpted from Instant Loss on a Budget: Super: Affordable Recipes for the Health-Conscious Cook © 2020 By Brittany Williams. Published by Houghton Mifflin Harcourt.


Calories: 259kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Sodium: 484mg | Fiber: 2g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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