A deliciously cheesy, low carb, keto dinner recipe.
Preheat the oven to 375.
Brown the ground chicken in a pan with chopped onions and garlic. Salt and pepper the meat.
While the meat is cooking, cut the ends of each zucchini and cut them in half lengthwise.
Scoop out the zucchini flesh using a spoon into a bowl. Discard of any pieces that are really seedy.
Spray a Pyrex dish and place the zucchini boats inside.
Once the meat has browned and is fully cooked, add the zucchini flesh, can of diced tomatoes, Italian seasoning and cayenne pepper. Allow this to simmer for a few minutes.
Scoop the meat mixture into the zucchini boats. Sprinkle each boat with 1/2 tbsp of grated Parmesan cheese.
Add the 1 cup of shredded mozzarella over the stuffed zucchinis.
Bake at 375 for 25 minutes. Let cool for 5 minutes (or until it's not scalding hot!) and enjoy!
3 WW Freestyle Smartpoints | 334 Calories, Carbs 17.1g, Fat 16g, Protein 30.3g per serving.