Italian Stuffed Zucchini Boats
This Italian Stuffed Zucchini Boats deliver 69g protein and 968 calories per serving — one of the highest-protein Italian options available. Quick-preps 4 servings on the stovetop, making a complete meal in a single component. Built for lifters who need to hit 180g+ daily protein targets without multiple dishes.
Ingredients
- •Zucchini
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Ground Chicken(454g)
Usually near ground turkey in the meat section. Check fat % on label.
- •Garlic
- •2 teaspoons kosher salt
- •Italian seasoning(8g)
- •Fennel Seeds, Dried(5g)
- •Red pepper flakes(3g)
- •Tomato Paste(30g)
- •Tomato, Canned, Crushed(397g)
- •Cream, Heavy Whipping(240g)
- •Parmesan Cheese(120g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Kale(960g)
- •Mozzarella Cheese(480g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Basil, Fresh(60g)
Instructions
- 1Preheat the oven to 400°F, with a rack in the center position.
- 2Using a small spoon, hollow out the flesh of the zucchini, leaving ⅓-inch thickness around the edges.
- 3Heat the olive oil in a large, cast iron (or other ovenproof) skillet over medium heat. Once the oil is glistening, add the chicken, half of the minced garlic, 1 teaspoon of the salt, 1 teaspoon of the Italian seasoning, fennel seeds, and ¼ teaspoon of the red pepper flakes, and cook, breaking the meat up with a wooden spoon, until the chicken is browned, 8-10 minutes. Transfer the chicken mixture to a medium bowl.
- 4Add the tomato paste to the same skillet, along with the remaining minced garlic, remaining ½ teaspoon Italian seasoning, and remaining ¼ teaspoon red pepper flakes and cook, stirring until fragrant, about 1 minute.
- 5Stir in the crushed tomatoes, remaining 1 teaspoon salt and bring to a simmer. Stir in the heavy cream, ¼ cup parmesan and the kale, cook stirring, until the kale is wilted, about 3-4 minutes. Remove from the heat.
- 6Nestle the zucchini into the sauce. Fill the zucchini boats with the chicken mixture. Cover with a lid or foil and bake for 10 minutes. Remove the skillet from the oven, top the chicken with the mozzarella and remaining ¼ cup parmesan cheese. Bake, uncovered, in the oven until the cheese is melted and beginning to brown, about 15 more minutes.
- 7Garnish with the basil, before serving.
Nutrition — Per Serving
968
calories
69g
protein
67g
fat
- Carbohydrates
- 31g
- Saturated fat
- 34.2g
- Sodium
- 1687 mg
- Dietary fiber
- 13.3g
4 servings per batch · ~693g each
Macro data sourced from USDA FoodData Central
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How much protein does Italian Stuffed Zucchini Boats have per serving?
Each serving contains 69g of protein and 968 calories with 67g fat and 31g carbs. This is a calorie-dense, high-protein option that skews toward fat intake relative to carbs.
How long does Italian Stuffed Zucchini Boats take to prep?
This recipe qualifies as quick prep and yields 4 servings, meaning you can batch-prep your entire week's worth of dinners in one stovetop session. No specific time is listed, but the streamlined ingredient list keeps active time minimal.
Is Italian Stuffed Zucchini Boats good for muscle gain?
At 69g protein per serving, this recipe directly supports muscle-building goals and helps you hit daily protein quotas. The high calorie and fat content makes it ideal for a surplus phase where you're prioritizing strength gains over leanness.
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