Herb-Roasted Parmesan Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Parmesan Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Parmesan Zucchini Boats

Savor the delightful combination of tender roasted zucchini boats filled with succulent shredded chicken, vibrant cherry tomatoes, and a generous sprinkle of Parmesan cheese. This dish bursts with fresh herbs and a zesty hint of lemon, offering a satisfying, balanced meal that's as nourishing as it is delicious.

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NUTRITION

386kcal
Protein
48.2g
Fat
16g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

4 ounces Shredded Chicken Breast

1/4 cup halved Cherry Tomatoes

1/4 cup Grated Parmesan Cheese

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic (minced)

1 teaspoon Dried Oregano

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini in half lengthwise and carefully scoop out the center seeds to create boats.

  • 3

    In a bowl, combine the shredded chicken breast, halved cherry tomatoes, minced garlic, dried oregano, lemon juice, olive oil, salt, and pepper.

  • 4

    Spoon the chicken mixture evenly into the hollowed zucchini halves.

  • 5

    Sprinkle the grated Parmesan cheese on top of each filled zucchini boat.

  • 6

    Place the zucchini boats on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes or until the zucchini is tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm.

Herb-Roasted Parmesan Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Parmesan Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Parmesan Zucchini Boats

Savor the delightful combination of tender roasted zucchini boats filled with succulent shredded chicken, vibrant cherry tomatoes, and a generous sprinkle of Parmesan cheese. This dish bursts with fresh herbs and a zesty hint of lemon, offering a satisfying, balanced meal that's as nourishing as it is delicious.

NUTRITION

386kcal
Protein
48.2g
Fat
16g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini

4 ounces Shredded Chicken Breast

1/4 cup halved Cherry Tomatoes

1/4 cup Grated Parmesan Cheese

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic (minced)

1 teaspoon Dried Oregano

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini in half lengthwise and carefully scoop out the center seeds to create boats.

  • 3

    In a bowl, combine the shredded chicken breast, halved cherry tomatoes, minced garlic, dried oregano, lemon juice, olive oil, salt, and pepper.

  • 4

    Spoon the chicken mixture evenly into the hollowed zucchini halves.

  • 5

    Sprinkle the grated Parmesan cheese on top of each filled zucchini boat.

  • 6

    Place the zucchini boats on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes or until the zucchini is tender and the filling is heated through.

  • 7

    Remove from the oven and serve warm.