Description
Creamy Chicken Alfredo Stuffed Zucchini Boats transform simple summer squash into vessels of pure comfort food bliss. The combination of tender shredded chicken and rich Alfredo sauce creates a filling that feels indulgent yet remains surprisingly light. Every bite delivers that perfect contrast between the crisp tender zucchini and the molten cheesy center.
Ingredients
- 👇 Ingredients:
- 🥒 4 medium zucchini
- 🍗 2 cups shredded chicken
- 🥣 1 cup Alfredo sauce
- 🧀 1½ cups shredded mozzarella cheese, divided
- 🧀 ¾ cup grated Parmesan cheese, divided
Instructions
- 👇 Instructions:
- 🎛️ Prep: Preheat the oven to 350°F (175°C).
- 🥒 Hollow Zucchini: Cut each zucchini in half lengthwise and scoop out the insides to create your “boats.”
- 🥣 Mix Filling: Mix the shredded chicken with the Alfredo sauce, half of the mozzarella cheese, and half of the Parmesan cheese until well combined.
- 🥄 Stuff Boats: Fill each zucchini half generously with the creamy chicken mixture.
- 🧀 Add Topping: Top the filled zucchini with the remaining mozzarella and Parmesan cheeses.
- 🔥 Bake: Place the stuffed zucchini boats on a baking sheet (or in a baking dish) and bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Notes
- Choose zucchini that are relatively straight and uniform in size so they cook evenly.
- Pat zucchini dry after scooping to prevent a watery final dish.
- Do not over scoop; leave approximately 1/4 inch of flesh to maintain structural integrity.
- Use room temperature chicken to ensure proper baking time.
- Allow boats to rest for 5 minutes after baking so the cheese sets.
Nutrition
- Calories: Approximately 380
Keywords: chicken alfredo, zucchini boats, stuffed zucchini, comfort food, weeknight dinner