Chicken Alfredo Zucchini Boats Recipes

CHICKEN PARMESAN ZUCCHINI BOATS

Chicken Parmesan Zucchini Boats image

Provided by Katie Lee Biegel

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

4 medium zucchini
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 1/2 cups homemade or jarred marinara (I like Rao's)
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

CHICKEN ALFREDO ZUCCHINI BOATS

Chicken Alfredo Zucchini Boats image

Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!

Provided by Classico

Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

3 medium zucchini, halved lengthwise
2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
¼ cup chopped onion
5 sliced fresh mushrooms
¼ cup bite-size broccoli florets
1 (15 ounce) jar Classico® Creamy Alfredo Sauce
ground black pepper to taste
1 roma (plum) tomato, thinly sliced
shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 386 calories, Carbohydrate 14.5 g, Cholesterol 150.3 mg, Fat 26.3 g, Fiber 2.9 g, Protein 24.1 g, SaturatedFat 15 g, Sodium 1324.4 mg, Sugar 5.8 g

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