Description
Creamy Chicken Alfredo Stuffed Zucchini Boats represent the perfect marriage of low-carb comfort and Italian-American indulgence. Imagine tender zucchini vessels cradling a rich, velvety mixture of shredded chicken and Alfredo sauce, all blanketed beneath a golden crust of melted mozzarella and Parmesan.
Ingredients
Scale
- 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
- Remove cheeses from the refrigerator 20 minutes before cooking for even melting.
- Leave approximately ½ inch of flesh when hollowing zucchini to prevent floppy boats.
- Pat shredded chicken dry with paper towels if moist to prevent runny filling.
- Position oven rack in the center for perfect cheese browning.
- Start checking for doneness at 20 minutes to avoid overbaking.
- Optional: Salt hollowed boats and let sit 10 minutes before filling to draw out excess moisture.
Nutrition
- Serving Size: 1 boat
- Calories: 450
Keywords: Creamy Chicken Alfredo Stuffed Zucchini Boats, low carb, Italian-American, comfort food, baked, cheesy