Low carb chicken Parmesan stuffed zucchini cakes are the easiest and quickest meals to prepare. The key to preparing low carb chicken Parmesan is to use a good low carb flour mix (such as cake mix from scratch), some good low carb unsweetened yogurt, and enough non-fat milk to make a full cream.
Mix these three ingredients together and set aside for about twenty minutes so that the yogurt will take the longer and easier to blend. Then just cook the mixture according to the package directions, and serve hot.
Alternatively, if you are in a hurry, you can always substitute skim milk for whole milk. Either way, chicken Parmesan is a close, no-nonsense substitute for the real thing.
The low carb chicken Parmesan that you get with the stuffed zucchini is absolutely delicious. It is something that I have to tell you about, because it has been one of the things that has allowed me to lose a lot of weight.
It is one of the most satisfying meals that you can make and then eat. There is not much better for a first timer than some low carb chicken Parmesan.
As the holidays approach, one of the easiest and most delicious ways to add lots of flavor and texture is with low carb chicken parmesan recipes. While chicken Parmesan is a classic, it can also be made with ground meat, vegetables, spices, cheeses, herbs, etc., and many other ingredients that you can find at any store.
Most low carb diet plans will help you choose exactly what you need to make this dish taste amazing. Since you can make it almost completely from scratch, you will not have to worry about what to buy or go to get.
Keto Chicken Parmesan Zucchini Boats (Easy & Healthy!)Course: DinnerCuisine: AmericanDifficulty: Easy
This easy keto dinner recipe is not only healthy, it’s made with just 5 simple ingredients and is excellent for the entire family! The ground chicken makes them quick and easy to make without a lot of mess or pre-baking. You don’t have to be on a low carb diet to fall in love with these delicous chicken stuffed zucchini boats.
1 lb ground chicken
3 large zucchinis (or 4 small)
2 cups marinara or pasta sauce
3 cups freshly shredded mozzarella
1 cup shredded parmesan
salt, pepper and garlic powder to taste
- In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.
- Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don’t want it to be too runny, so if you’re using a thin sauce you may need to use a little less).
- Preheat your oven to 400 degrees, and grease a 9×13 baking dish.
- While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts. *See tip in notes for what to do with the guts.
- Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.
- Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.
- Bake uncovered in the center rack for 25 minutes, and then switch your 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.
Reference : instrupix.