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philly stuffed zucchini boats
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4.73 from 11 votes

Low Carb Chicken Philly Stuffed Zucchini

Keto zucchini boats feature ground chicken browned with veggies and stuffed into zucchini halves. Drizzle cheese over the top for a delicious low carb meal.
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Diet: Diabetic, Low Calorie
Servings: 4
Calories: 331kcal

Ingredients

  • 1 lb chicken, ground
  • 2 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 dash pepper
  • 4 medium zucchini
  • 1 tablespoon olive oil, divided
  • 1 medium bell pepper, diced
  • ½ medium onion, diced
  • ½ cup queso

Instructions

  • Preheat oven to 400 degrees.  
  • Combine chicken, Worcestershire sauce, garlic powder, onion powder and pepper in a resealable plastic bag.  Make sure the chicken is evenly coated with seasonings.  Set aside.
  • Clean zucchinis then half lengthwise and scoop out inside. Coat lightly with the ½ Tablespoon olive oil. Sprinkle with salt and pepper.  Bake for 20 minutes until tender.
  • While zucchini bakes, heat 1 teaspoon olive oil in large nonstick skillet over medium heat and cook ground chicken in 2 batches until brown-about 10 minutes per batch.  (Dividing batches will help the chicken brown rather than steam.  If you have a very large skillet, then you can cook it all at once.) Set browned chicken aside.
  • Using the same skillet, sautéed bell pepper and onion in remaining olive oil until tender- about 6-8 minutes.
  • Add cooked chicken to cooked veggies and fill zucchini.
  • Melt queso and pour over each zucchini. Serve warm.

Nutrition

Serving: 0.25recipe | Calories: 331kcal | Carbohydrates: 14g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 653mg | Potassium: 1325mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1515IU | Vitamin C: 75.2mg | Calcium: 157mg | Iron: 2.3mg