These easy 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.
If you love all the flavors of lasagna, then you will also want to make these yummy recipes ASAP: Easy White Chicken Lasagne with Spinach, Easiest One Pot Lasagne, and this Baked Ziti with Ricotta and Sausage.
I feel as though this has been a summer of stepping out of my comfort zone somewhat. I always endeavour to bring you the recipes I know you’ll want to make, but I have to like them first. I’m not going to tell you to spend time in your kitchen making something that I don’t even like myself. That’s just not who I am.
Which is why, maybe I’ve subconsciously glossed over the whole low-carb thing. It’s not that I am against it, it’s just that I was afraid I wouldn’t like it so I just never “went there.” Boy, was I wrong! Making foods that are not only low-carb, but also delicious with extra nutrition totally goes along with my M.O. of feeding my family healthy foods while also not sacrificing flavor.
That’s a long way of saying that I’m very excited that I can get my kids to eat their veggies right alongside their main dish and they are truly none the wiser. They don’t even notice the lack of noodles!
And you know what? Neither do I! It’s so nice to mix up the foods I love to make and give them a new “delivery system.” Plus, if you have the opportunity to visit your local farmers market and pick up some in-season zucchini, well, that’s just good stuff all around.
WHAT ARE ZUCCHINI BOATS?
Zucchini “boats” are the mechanism I chose to use to deliver this mouth-watering lasagna right to your faces. There are other ways to use this delicious summer squash (which I’ll get into in a bit) in a pasta dish, but the boat method is the one I chose.
I think it’s pretty self-explanatory, but what you want to do is take a zucchini, cut the stem off, and slice it down the middle lengthwise. Take a spoon and scoop out the seeds and get rid of those. Be careful not to scoop too little or too much (I know, that’s a big ask). Remember, you have to have enough room to stuff them full of lasagne goodness, but you also need them to hold up as they cook.
From there, lay them scooped-side-up in a casserole dish and stuff the scooped-out middles with the cheesy chicken mixture and bake as instructed.
EASY WAYS TO COOK ZUCCHINI
Zucchini is slowly coming around as one of my most favorite veggies. It’s yummy, nutritious, and easy to make in a variety of different styles: boats, noodles, ribbons, sliced, diced…you name it!
- Boats. This one has been covered in this recipe, but I think it’s worth noting that there are sooo many ways you can stuff a zucchini boat — delicious lasagne stuffing is just the beginning. Basically, anything you’d layer on a noodle (or even a tortilla) you can put in a zucchini boat.
- Ribbons. Use longer ribbons of zucchini when you want more of a thick “noodle” — think about these as a substitute for actual lasagne noodles, for example. Or, make lasagne rolls, or add pesto to them after you’ve sauteed them in some olive oil.
- Noodles (or Zoodles). Here’s where the swap-for-swap comes in — I sometimes will use zucchini noodles for actual pasta. I just lightly steam, sautee, or even microwave the noodles and put them in your pasta bowl. Top with meat sauce, meatballs, or just plain marinara sauce.
- Diced. Cut up your zucchini into ½ inch pieces and add with other vegetables for a yummy veggie medley side.
- Grilled. Slice your zucchini into half moons (about one-inch thick) and brush them with olive oil and salt and pepper and place them on the grill. Cook about 3 minutes on each side. Devour.
HOW DO YOU MAKE ALFREDO SAUCE?
I’m going to “cheat” a bit here and direct you to my own homemade Greek Yogurt Alfredo Sauce. You can whip up a big batch of this yummy white sauce any old time and add it right to this White Chicken Lasagne or on top of your zucchini noodles or even (gasp) on top of regular old pasta.
WHAT PEOPLE ARE SAYING ABOUT THESE WHITE CHICKEN LASAGNA STUFFED ZUCCHINI BOATS
“This recipe was so great! I made it with your alfredo sauce recipe from the link above and it was really tasty! I made the alfredo sauce with almond milk instead of regular milk and it never fully thickened up but it was ok since it was mixed with the chicken! I also added a few minced up mushrooms just for some extra secret vegetable. At the end i decided to broil it for a couple of minutes to get the mozzArella a little crispy. Such great recipe and didn’t make me miss all the carbs! I will for sure be making this again!” – Renuka
White Chicken Lasagna Stuffed Zucchini Boats
- 3-4 medium zucchini
- 1 cup cooked - shredded chicken, cook and shred your own or use rotisserie chicken
- ½ 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 ½ teaspoon salt and ¼ teaspoon cracked black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- ½ teaspoon dried herb Italian seasoning
- 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.