Description
Creamy Chicken Alfredo Stuffed Zucchini Boats transform humble summer squash into vessels of pure comfort food bliss. The tender zucchini cradles a decadent mixture of shredded chicken and rich Alfredo sauce, blanketed by a golden crown of melted mozzarella and Parmesan.
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
- Leave at least a quarter-inch of flesh in zucchini shells to prevent collapsing during baking.
- Pat zucchini interiors gently with a paper towel before filling if they seem particularly wet after scooping.
- Allow boats to rest for 5 minutes after baking so the filling sets.
- Use a sharp chef’s knife for clean cuts and a sturdy spoon or melon baller for scooping.
- Do not skip preheating the oven to prevent excess moisture release.
Nutrition
- Serving Size: 1 serving
- Calories: 385
Keywords: chicken alfredo, zucchini boats, stuffed zucchini, comfort food, weeknight dinner