HomeMAIN DISHES White Chicken Lasagna Stuffed Zucchini Boats

White Chicken Lasagna Stuffed Zucchini Boats

Posted in : MAIN DISHES on by : Admin

White Chicken Lasagna Stuffed Zucchini Boats deliver all the flavor you love with a simple, low-carb swap! You won’t miss those noodles, trust me.

Ingredients

  • 3-4 medium zucchini
  • 1 cup cooked, shredded chicken cook and shred your own or use rotisserie chicken
  • 1/2 cup part skim ricotta cheese
  • 1 cup alfredo sauce
  • 2 tablespoons grated parmesan cheese
  • 1 cup baby spinach, roughly chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried herb Italian seasoning
  • salt and pepper, to taste I used about 1/2 teaspoon salt and 1/4 teaspoon cracked black pepper
  • topping

  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon dried herb Italian seasoning
  • 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.
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