Grilled Chicken Parmesan Zucchini Boats
Prep: 20 minutes
Grill: 10 minutes • Serves: 4
Nonstick cooking spray
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup marinara sauce
1/4 cup plus 2 tablespoons shredded Parmesan cheese
1/4 cup Italian-seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1.Prepare outdoor grill for direct grilling over medium-high heat. With small spoon, leaving about 1/2-inch wall, scoop out inside portion of zucchini halves; coarsely chop zucchini pulp.
2.Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 7 minutes, stirring occasionally. Add zucchini pulp; cook 3 minutes or until internal temperature of chicken reaches 165° and zucchini is tender, stirring occasionally. Stir in sauce, 2 tablespoons cheese and breadcrumbs.
3.Spray both sides of zucchini with cooking spray; sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and edges begin to brown, turning once.
4.Evenly fill zucchini with chicken mixture; sprinkle with remaining 1/4 cup cheese. Place zucchini, filling side up, on hot grill rack; cover and cook 5 minutes or until zucchini is tender and cheese melts.
Approximate nutritional values per serving (1 boat):
230 Calories, 8g Fat (2g Saturated), 68mg Cholesterol,
544mg Sodium, 12g Carbohydrates, 2g Fiber, 29g Protein