Description
A tasty low-carb meal featuring zucchini boats filled with creamy chicken Alfredo, perfect for weeknights or meal prep.
Ingredients
Scale
- 4 medium zucchini
- 24 oz. cooked chicken breast, chopped
- 1 red bell pepper, diced
- 16 oz. jar Alfredo sauce
- 1/2 cup grated Parmesan cheese
- Black pepper, to taste
- 1 cup finely shredded Italian cheese blend
- Fresh Italian herbs, optional
Instructions
- Preheat oven to 375 F. Line a large baking sheet with parchment paper.
- Wash and dry the zucchini, then slice in half lengthwise. Use a grapefruit spoon to remove the seeds from the center.
- Pat the zucchini halves with a paper towel to remove excess moisture.
- Place zucchini halves on the baking sheet, cut side up.
- In a mixing bowl, combine chopped chicken, alfredo sauce, grated Parmesan, diced red bell pepper, and black pepper to taste.
- Scoop the chicken mixture into the zucchini boats and sprinkle with shredded Italian cheese blend.
- Bake for 20 minutes until the cheese is browned and the zucchini is fork-tender.
- Sprinkle with fresh chopped parsley or Italian herbs if desired.
Notes
Use cooked chicken from an easy whole roasted chicken for extra flavor. Pat the zucchini dry to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg