Zucchini Boats with Chicken

These quick and easy weeknight zucchini boats are stuffed with chicken and cheese and smothered in a savory mushroom mixture.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 787 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• 1 cup shredded low-fat mozzarella cheese
• 1 (8 ounce) package sliced fresh mushrooms
• 1 large zucchini
• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can low-fat cream of mushroom soup

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.

Step 2

Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.

Step 3

Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.

Step 4

While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.

Step 5

At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.