Chicken and Tomato-Stuffed Zucchini


Customize this low-carb chicken recipe with any of your favorite steamed veggies that are in season. Chicken and Tomato-Stuffed Zucchini is the perfect light lunch to clean out the crisper drawer!

Chicken Tomato-Stuffed Zucchini
Photo: Kritsada Panichgul
Prep Time:
25 mins
Bake Time:
10 mins
Total Time:
35 mins


  • 4 8 ounce zucchini

  • 1 ½ cup chopped cooked chicken or turkey (about 8 ounces)

  • 1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and/or yellow summer squash)

  • ½ cup chopped tomato (1 medium)

  • 6 tablespoon finely shredded Parmesan cheese

  • 1 teaspoon Mediterranean seasoning or other herb seasoning blend


  1. Preheat oven to 400°F. In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4-inch-thick shells.

  2. In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining 2 tablespoons Parmesan cheese.

  3. Bake for 10 to 15 minutes or until heated through.

Nutrition Facts (per serving)

175 Calories
7g Fat
8g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 175
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 267mg 12%
Total Carbohydrate 8g 3%
Protein 21g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles