White Chicken Lasagna Stuffed Zucchini Boats
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.
Servings:4 servings
Ingredients
- 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
topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- ½ 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.
Notes
DIY Italian seasoning: 1/4 teaspoon each dried thyme, basil, oregano, and parsley.
Nutrition
Calories: 346 kcal, Carbohydrates: 10 g, Protein: 24 g, Fat: 23 g, Saturated Fat: 12 g, Cholesterol: 103 mg, Sodium: 751 mg, Potassium: 575 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 1362 IU, Vitamin C: 29 mg, Calcium: 317 mg, Iron: 1 mg