Chicken Alfredo Zucchini Boats

Zucchini boats filled with a creamy blend of chicken, broccoli, and mushrooms are topped with mozzarella and Parmesan cheeses and baked until tender.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 386 Calories

Ingredients

• 2 tablespoons butter
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ¼ cup chopped onion
• 1 roma (plum) tomato, thinly sliced
• 1 pinch ground black pepper to taste
• ¼ cup bite-size broccoli florets
• 3 medium zucchini, halved lengthwise
• 2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
• 5 medium (blank)s sliced fresh mushrooms
• 1 (15 ounce) jar Classico® Creamy Alfredo Sauce

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.

Step 6

Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.

Step 7

Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.