Stuffed Zucchini Boats (With Creamy Chicken)
Indulge in the delightful experience of Stuffed Zucchini Boats (With Creamy Chicken), a dish that combines the wholesome goodness of zucchini with a rich, creamy chicken filling. This recipe is perfect for busy weeknights or casual gatherings, offering a satisfying meal that’s both nutritious and delicious. By using fresh ingredients and flavorful herbs, these zucchini boats serve as a healthy alternative to traditional pasta dishes while being easy to prepare. Enjoy the perfect blend of textures and tastes in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium zucchini
- 1 1/2 cups pre-cooked chicken, cubed or shredded
- 3 tablespoons olive oil
- ½ medium onion, finely diced
- ½ teaspoon garlic powder
- 7 cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- 1 teaspoon oregano (or Italian herbs)
- Salt and pepper to taste
- ¾ cup heavy cream
- ½ cup grated Colby jack cheese
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish with olive oil.
- Cut zucchini in half lengthwise, scoop out the flesh, and chop it finely. Reserve for later.
- Bake the hollow zucchini halves for about 15 minutes until slightly softened.
- In a skillet, sauté diced onion until soft, then add tomatoes, chicken, reserved zucchini flesh, garlic powder, oregano, and sauté for an additional 2 minutes.
- Stir in heavy cream and Parmesan cheese; simmer until thickened. Season with salt and pepper.
- Stuff each zucchini half with the creamy filling and top with Colby jack cheese.
- Bake for another 10 minutes until cheese is melted and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg