Go Back

Chicken Alfredo Stuffed Zucchini

Discover the delightful fusion of flavors in Creamy Chicken Alfredo Stuffed Zucchini Boats, a healthier alternative to traditional pasta dishes. These tasty zucchini boats are filled with a rich and creamy Alfredo sauce, tender chicken, and aromatic seasonings, delivering gourmet comfort in each bite. Perfect for family dinners or special gatherings, this meal offers a satisfying experience without the carbs. Embrace healthy cooking with this versatile recipe that highlights the benefits of zucchini while making nutritious eating exciting and delicious.
Print Recipe

Ingredients
  

4 medium zucchini

1 lb boneless, skinless chicken breasts, diced

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.

    Prepare the Zucchini: Slice each zucchini in half lengthwise. Use a spoon to carefully scoop out the seeds and flesh to form boat shapes, leaving a thin wall of zucchini. Sprinkle a small amount of salt inside each boat and set them aside. This will help draw out excess moisture.

      Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, then season with salt, pepper, and Italian seasoning. Sauté the chicken for approximately 6-8 minutes or until fully cooked and no longer pink in the center. Once done, remove the chicken from the skillet and set it aside.

        Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Carefully pour in the heavy cream, stirring as it comes to a gentle simmer. Gradually stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Taste the sauce and add more salt and pepper if needed.

          Combine Chicken and Sauce: Return the cooked chicken to the skillet with the Alfredo sauce. Mix well until every piece of chicken is generously coated with the creamy sauce. Remove the skillet from heat.

            Stuff the Zucchini: Using a spoon, evenly distribute the creamy chicken Alfredo mixture into the hollowed-out zucchini boats, ensuring they are filled generously.

              Add Mozzarella Cheese: Sprinkle a generous amount of shredded mozzarella cheese over the top of each stuffed zucchini boat for a delicious cheesy finish.

                Bake: Carefully place the stuffed zucchini boats on a baking tray. Bake them in the preheated oven for approximately 20-25 minutes, or until the zucchini is tender and the mozzarella cheese is bubbling and golden brown.

                  Garnish and Serve: Once done, remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and added freshness before serving.

                    Enjoy: Serve warm either as a hearty main dish or as a delightful appetizer for your guests!

                      Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings