Chicken Alfredo Zucchini Boats Recipe -
Chicken Alfredo Zucchini Boats Recipe
  • READY IN 55 mins

Chicken Alfredo Zucchini Boats

Recipe by  

"Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!"

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Ingredients Edit and Save

Original recipe makes 4 zucchini boats Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
  2. Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
  3. Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
  4. Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
  5. Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
  6. Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
  7. Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.
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Reviews More Reviews

Aug 04, 2014

These zucchini boats were actually quite good. I realized the recipe only called for 4oz, of chicken, but I probably cut up closer to a l lb from a package I bought. The extra chicken worked great. Being as I had more filling, and my zucchini were slightly small, I just used 5 zucchini instead of 3. I lined a large sheet pan, with sides, with foil. They all fit. I liked how this had so many vegetables zucchini, onion, mushroom, broccoli, and tomato. When sautéing the chicken it kept wanting to steam. I finally added 1 Tblsp of grape seed oil and it crisped up great. After I scooped the zucchini, I realized the middle was mainly seeds with their size. So, I didn't bother to add it to the sauce. I filled all 10 halves and basically used the small bag of mozzarella cheese I bought. I didn't bother to measure. It took one large tomato. I sliced it thin. They baked in about 23 minutes and then I turned the oven to a low broil and added about 3 more minutes to brown the top. ty

Aug 26, 2014

This was a great appetizer that was filling enough to be a main dish! Great taste and we loved the Classico Creamy Alfredo sauce so much that we spooned more on top. The second time I made it I mixed the tomato into the mixture and it baked up better!


4 Ratings

Aug 22, 2014

This is perfect for all the zucchini I have right now! I didn't use chicken but rather used a lot of mushrooms and onions. My husband took the broccoli I had for lunch that day so that unfortunately got left out. I didn't have any tomatoes, either, so I served them with some marinara sauce on the side. I'm thinking this will be a great meal for baby-sitting my niece and nephew because it's gluten-free (nephew's allergic) and it's really a fun dish to eat because everyone gets their own "boat." This was an easy weeknight meal and I'm looking forward to the leftovers for MY lunch today. Very versatile recipe, which I love. Yummy!


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 1324 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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