Zucchini Boats with Chicken recipe

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Ingredients

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

Nutrition Info

787 calories
carbohydrate: 25.3 g
cholesterol: 180.9 mg
fat: 40.9 g
fiber: 4.1 g
protein: 80.1 g
saturatedFat: 17.3 g
servingSize: -
sodium: 1837.1 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

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

  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.

Recipe Yield

2 servings

Recipe Note

Quick and easy stuffed zucchini boats with chicken.

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