Chicken Parm Is Somehow Even Better in a Zucchini Boat

Published On 05/20/2016 Published On 05/20/2016

Chicken Parmesan Zucchini Boats

Total Time: 45 minutes
Yield: 4 boats


  • 2 chicken breasts
  • 4 oz. panko breadcrumbs
  • 2 oz. parmesan
  • 2 oz. tomato sauce
  • 5.5 oz. buffalo mozzarella
  • 2 eggs
  • 2/3 cup plain flour
  • 2 zucchinis
  • sunflower oil for frying
  • salt & pepper for seasoning


  • Wash and dry your zucchinis.
  • Split them down the middle (leaving the top and bottom intact), then hollow out the flesh from each half using a teaspoon.
  • Continue until you have a nice hollow to fill.
  • Season each half with salt and pepper, as well as a little olive oil if you like, and pop in an oven preheated to 320ºF for about 15 minutes.
  • While the zucchinis are in the oven, get on with your chicken. Dip each breast in flour, then egg, then parmesan crumbs. Repeat if necessary to ensure that you have a nice crust.
  • Fry in a good lug of sunflower oil on both sides, turning occasionally, until you have a nice golden crust and the chicken is just cooked through.
  • Dice up your crispy chicken and load your zucchini boats (which should be ready at this point).
  • Top each with tomato sauce, mozzarella, parmesan and a good lug of oil, then pop in the oven at 350ºF for 10 minutes.