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: 346kcal | Carbohydrates: 10g | Protein: 24g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 751mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 29mg | Calcium: 317mg | Iron: 1mg
