Chicken Parm Is Somehow Even Better in a Zucchini Boat
Zucchini is one of the most versatile summer vegetables, which obviously means it is perfect for being made into a boat to deliver delicious chicken parm to your face. Follow this recipe from Twisted for undeniable success in the inventive dinner category. This one happens to be great for your waistline and your tastebuds.
Chicken Parmesan Zucchini Boats
Total Time: 45 minutes
Yield: 4 boats
4 oz. panko breadcrumbs
2 oz. parmesan
2 oz. tomato sauce
5.5 oz. buffalo mozzarella
2/3 cup plain flour
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.
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