Chicken Lasagna Stuffed Zucchini

Name: Easy Quick Keto Friendly Chicken Lasagna Stuffed Zucchini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 small onion, small diced; 2 garlic cloves, minced; 1 lb ground chicken or ground turkey; 2 tsp Italian Seasoning; 2 cup jar of marinara or tomato sauce; 3 cups freshly shredded mozzarella, divided; 1 cup freshly shredded Parmesan, divided; 3 large or 4 medium zucchini, stem cut off, sliced lengthwise, and middle scooped; salt and freshly ground black pepper

by The Grove Bend Kitchen

4 servings

20 min

Ground chicken lasagna-style stuffed in zucchini is a healthy low-carb meal everyone will love. It’s saucy and cheesy just like lasagna! Serve it with a salad or mashed vegetable for more veggies. Chicken Lasagna Stuffed Zucchini is also a Keto-friendly recipe!

I cannot believe how much the zucchini stuffing tastes exactly like lasagna without the noodles of course. I have to admit that I didn’t even miss the lasagna noodles because the zucchini had the texture of cooked pasta. Fresh zucchini is a vegetable that is available all year long and it’s fun to find new ways to prepare it. Stuffing vegetables is a great way to mix up flavors and try something new. Ground chicken and ground turkey are leaner meats than ground beef or sausage and a much healthier choice. Many of my friends and family members eat KETO and what’s great about this recipe is that it can be prepared KETO with a sugar-free marinara or tomato sauce. Whether you eat KETO or not, this is a recipe that you’ll make again and again!!!

INGREDIENTS TO MAKE CHICKEN LASAGNA STUFFED ZUCCHINI

Olive oil
Onion
Garlic cloves
Ground chicken or ground turkey
Italian Seasoning
Jar of marinara or tomato sauce
Freshly shredded mozzarella
Freshly shredded Parmesan
Large or medium zucchini
Salt and freshly ground black pepper

IF YOU DON’T HAVE ITALIAN SEASONING BLEND

Italian Seasoning Blend usually consists of these dried (not ground) herbs: marjoram, rosemary, basil, thyme, savory, oregano, and sage.
To substitute with dried herbs: include any of the above mentioned dried herbs to equal 2 teaspoons.
To substitute with fresh herbs: include any of the above mentioned herbs to equal 2 Tablespoons.
The Italian Seasoning Blend can be omitted from the recipe.

CAN I SUBSTITUE THE GROUND CHICKEN?

Absolutely, other ground meats are a great substitute such as ground turkey, ground beef (drain after cooking), or Italian sausage (casings removed.

HOW TO MAKE CHICKEN LASAGNA STUFFED ZUCCHINI

Preheat the oven to 400°F and grease a 9 x 13-inch baking dish (if doubling the recipe you’ll need 2 dishes).
To prepare zucchini: wash, cut off the stems, half lengthwise, then using a spoon or melon baller scoop out the middle, leaving flesh on each end to make a boat shape.
Place zucchini in baking dish.

In a large skillet over medium heat, add olive oil, onion, and garlic; sauté for about 2 minutes until softened.
Add the ground chicken and season with salt and black pepper; cook until no longer pink, about 5 more minutes.
Stir in 2 tsp Italian Seasoning.
Turn heat to medium-low, mix in 2 cups marinara and simmer for 2-4 minutes to let some of the liquid evaporate.
Stir in 1 ½ cups mozzarella and ¾ cup Parmesan, until melted.
Spoon chicken mixture into prepared zucchini.

Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.
Bake uncovered for 25 minutes for medium-small or 35 minutes for large zucchini.
Turn oven to BROIL; broil for about 2-4 minutes to brown the cheese on top.

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Chicken Lasagna Stuffed Zucchini

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 Tbsp olive oil
1 small onion, small diced
2 garlic cloves, minced
1 lb ground chicken or ground turkey
2 tsp Italian Seasoning
2 cup jar of marinara or tomato sauce
3 cups freshly shredded mozzarella, divided
1 cup freshly shredded Parmesan, divided
3 large or 4 medium zucchini, stem cut off, sliced lengthwise, and middle scooped
salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F and grease a 9 x 13-inch baking dish (if doubling the recipe you'll need 2 dishes). To prepare zucchini: wash, cut off the stems, half lengthwise, then using a spoon or melon baller scoop out the middle, leaving flesh on each end to make a boat shape. Place zucchini in baking dish.
In a large skillet over medium heat, add olive oil, onion, and garlic; sauté for about 2 minutes until softened. Add the ground chicken and season with salt and black pepper; cook until no longer pink, about 5 more minutes. Stir in 2 tsp Italian Seasoning.
Turn heat to medium-low, mix in 2 cups marinara and simmer for 2-4 minutes to let some of the liquid evaporate. Stir in 1 ½ cups mozzarella and ¾ cup Parmesan, until melted.
Spoon chicken mixture into prepared zucchini. Sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan. Bake uncovered for 25 minutes for medium-small or 35 minutes for large zucchini. Turn oven to BROIL; broil for about 2-4 minutes to brown the cheese on top.

Comments

Sarah on Feb 04, 2021

What do you do with the scooped out zucchini.

2 Reply
- J on Feb 04, 2021
  
  I have the same question. I would just throw them in.
  
  2
- The Grove Bend Kitchen on Feb 04, 2021
  That is a great question! Throwing them in would make the lasagna stuffing watery. The scooped zucchini could be chopped up a used in a quiche or omelet. Another great way is to make Baked Zucchini Bites. Here's a recipe that I've used:
  BAKED ZUCCHINI BITES
  1 1/2 cups (7.5 oz) shredded zucchini
  1 large egg, beaten
  1/4 cup shredded cheese, white cheddar or Monterey jack
  1/4 cup (0.75 oz) panko bread crumbs
  1/4 tsp garlic powder
  1/2 tsp dried basil or 1 tsp fresh basil, minced
  1/4 tsp salt
  1/8 tsp ground pepper
  Preheat oven to 425 degrees F and lightly coat a baking sheet with cooking spray or line with parchment and coat the parchment with cooking spray.
  Place the shredded zucchini in a kitchen towel and over the sink twist to squeeze out excess water. The squeezed zucchini will equal 1 cup (or 6 oz).
  Add the zucchini and the remaining ingredients to a medium bowl and mix until combined.
  Drop the zucchini mixture by Tablespoonfuls on the sprayed baking sheet. Press lightly the flatten each zucchini bite. Bake for 15-20 minutes until the edges are golden.
  Makes 12 to 24
  
  Use a food processor to shred or a few pulses with a blade to make grated. I hope this helps!
  Best Wishes,
  Chef Louise
  3
Mikefitz on Feb 04, 2021

Why don’t you include basic nutrition information? It looks like a nice recipe but I am not going to bother since the nutrition info isn’t provided.

2 Reply
- See 2 previous
- Debbie Wallbaum on Feb 04, 2021
  
  I agree!
  
  1
- Tina on Feb 12, 2021
  
  omg.....not that hard to figure it out...There are just 3 grams of net carbs per 1 medium-sized zucchini. , you can use the lowest net carb sauce that you want and zero carbs in the ground chicken.... don't make it, you're missing out.... for me, it's on my dinner list this week!!
  
  2
- Mikefitz on Feb 13, 2021
  
  Yeah, I know it’s not hard. That’s why I expect the service provided to do it for the consumer.
  
  2
- Kathleen on Feb 03, 2022
  
  When I opened this recipe, there is a link with the nutritional information provided.
  
  1