Easy Keto Jumbo Chicken Zucchini Bowl for Crowd

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Easy jumbo keto chicken zucchini boats! 5 ingredients make this healthy, low-carb dinner quick and family-friendly.

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Servings: 1

Course: Main Course

Cuisine: American, Italian, Mediterranean

In a large skillet, cook and chop the ground chicken over medium heat until no longer pink. Season to taste with salt, pepper, and garlic powder.
Mix about 2 cups of tomato sauce with the chicken. Turn the heat to low and simmer until the sauce is absorbed and the mixture is not too runny; adjust sauce quantity if using a thin sauce.
Preheat the oven to 400 degrees F. Grease a 9x13 baking dish.
While the chicken and sauce simmer, de-stem and cut the zucchinis in half lengthwise. Use a spoon or melon baller to carve out the insides.
Mix 2 cups of shredded mozzarella and 1/2 cup of parmesan into the chicken and sauce mixture. Stir until the cheese is melted.
Spoon the mixture onto the zucchini boats. Sprinkle the remaining mozzarella and parmesan over top.
Bake uncovered on the center rack for 25 minutes. Then, switch the oven to broil for a few minutes to brown the cheese.

*I like to chop up the gutted zucchini and save it for zucchini fritters, mix it into my scrambled eggs the next morning, toss it with a salad, or add it to a dinner casserole the next night. You can also throw some of it in with your chicken and sauce mixture if you'd like, but I prefer to leave it out.
I usually end up with a little extra chicken mixture that I eat for lunch the next day.
I use Rao's Marinara and pizza sauce for most recipes because it's lower in carbs than most. You can find it in most grocery stores.

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