Print

Creamy chicken alfredo stuffed zucchini boats delightfully surprise!

creamy chicken alfredo stuffed zucchini boats
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy chicken alfredo stuffed zucchini boats are a delicious and healthy twist on traditional stuffed dishes, combining tender zucchini with a rich chicken alfredo filling.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked shredded chicken
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 4 oz cream cheese, softened
  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • 2 tbsp butter
  • 1½ cups heavy cream
  • ½ cup chicken broth
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the zucchini in half lengthwise and scoop out the centers, leaving a sturdy shell. Brush with olive oil and season with salt and pepper.
  2. Bake the zucchini boats for 12 minutes until just tender.
  3. In a skillet, melt the butter and sauté the onion until softened. Add the garlic and cook for 30 seconds.
  4. Stir in the shredded chicken, cream cheese, ricotta, 1 cup mozzarella, ½ cup Parmesan, Italian seasoning, onion powder, salt, and pepper until creamy.
  5. In a saucepan, combine the heavy cream and chicken broth. Simmer gently, then whisk in the remaining Parmesan until smooth to create a rich Alfredo sauce.
  6. Spread a little Alfredo sauce into the bottom of a baking dish. Fill each zucchini boat generously with the creamy chicken mixture.
  7. Top with the remaining mozzarella and spoon a little more Alfredo sauce over each boat.
  8. Bake for 20–25 minutes until the cheese is bubbly and golden brown. Broil for 2 minutes for an extra crispy top if desired.
  9. Garnish with fresh parsley and serve hot with garlic bread or a fresh green salad.

Notes

  • For a spicier version, add red pepper flakes to the chicken mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Feel free to substitute the chicken with turkey or a plant-based option for a different twist.

Nutrition

Find it online: https://www.homeydishes.com/creamy-chicken-alfredo-stuffed-zucchini-boats-recipe/