Chicken Lasagna Stuffed Zucchini

The Grove Bend Kitchen
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.

OTHER RECIPES YOU MIGHT ENJOY


Chicken Lasagna Stuffed Zucchini
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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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.
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Comments
  • Sarah Sarah on Feb 04, 2021

    What do you do with the scooped out zucchini.

    • The Grove Bend Kitchen 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

      1. 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.
      2. 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).
      3. Add the zucchini and the remaining ingredients to a medium bowl and mix until combined.
      4. 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

  • Mikefitz 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.

    • See 2 previous
    • Kathleen Kathleen on Feb 03, 2022

      When I opened this recipe, there is a link with the nutritional information provided.

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