White Chicken Lasagna Stuffed Zucchini Boats
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
Italian
White Chicken Lasagna Stuffed Zucchini Boats
Description
White Chicken Lasagna Stuffed Zucchini Boats feature medium zucchinis halved and hollowed to form edible boats filled with a mixture of shredded chicken, ricotta cheese, Alfredo sauce, Parmesan, chopped spinach, garlic, and Italian seasoning. This mixture is baked inside the zucchini, allowing the flavors to meld and the ingredients to soften while maintaining some zucchini texture.
Once initially baked, the boats are topped with shredded mozzarella and a sprinkle of Italian herbs before returning to the oven briefly to melt the cheese, adding a golden finish. The result is a creamy, slightly cheesy, and herbaceous dish combining familiar lasagna flavors in a vegetable base.
This recipe works well for those looking to include vegetables while enjoying classic Italian flavors and textures reminiscent of lasagna without pasta. It can be served as a main dish for a family dinner or meal prep option.
For convenience, the recipe suggests mixing your own Italian seasoning with dried thyme, basil, oregano, and parsley if desired, allowing you to customize the herbal profile.
Ingredients
- 3-4 zucchini medium
- 1 cup cooked shredded chicken, cook and shred your own or use rotisserie chicken
- ½ cup ricotta cheese part skim
- 1 cup Alfredo sauce
- 2 tablespoons Parmesan Cheese grated
- 1 cup baby spinach roughly chopped
- 1 teaspoon garlic minced
- 1 teaspoon Italian seasoning dried herbs
- salt I used about ½ teaspoon salt and ¼ teaspoon cracked black pepper, to taste
- black pepper I used about ½ teaspoon salt and ¼ teaspoon cracked black pepper, to taste
topping
- 1 cup mozzarella cheese shredded
- 2 tablespoons Parmesan Cheese grated
- ½ teaspoon Italian seasoning dried herbs
Instructions
- Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.
- In a medium bowl stir together shredded chicken, ricotta, alfredo sauce, parmesan cheese, spinach, garlic, Italian seasoning, and salt and pepper.
- Spoon chicken mixture into zucchini boats. Bake for 15 minutes.
- Top zucchini with mozzarella cheese, then sprinkle with Italian seasoning. Return to oven for 3-5 minutes until cheese is melted. Allow to cool slightly, then serve.
Notes
- Make your own Italian seasoning by combining equal parts dried thyme, basil, oregano, and parsley (¼ teaspoon each) for fresh herb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 103mg | 34% |
| Sodium | 751mg | 31% |
| Potassium | 575mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1362IU | 27% |
| Vitamin C | 29mg | 32% |
| Calcium | 317mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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