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Chicken Spinach Alfredo Zucchini Boats

These ooey gooey zucchini boats are a great way to incorporate some extra veggies into your diet while still packing a ton of flavor!
Prep Time15 minutes
Cook Time30 minutes
Keyword: chicken alfredo, garlic, onion, parmesan, ricotta, spinach, zucchini
Servings: 8 boats
Author: Bree

Equipment

  • Baking Sheet
  • Saute Pan

Ingredients

  • 2 small to medium boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp Italian seasoning, divided
  • 1 tsp garlic powder
  • salt and pepper, to taste
  • 4 large zucchini
  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 1/2 white onion, diced
  • 5 cloves garlic, minced
  • 6 oz chopped frozen spinach, unthawed
  • 1 14 oz jar of alfredo sauce
  • 1/2 c parmesan cheese, shredded
  • 1 c ricotta cheese
  • 3 tbsp rustic style shredded mozzarella
  • 1/2 c Italian style panko breadcrumbs
  • 2 tbsp parmesan cheese, shredded

Instructions

  • Preheat oven to 400°F. Trim the ends off the zucchini and cut them in half lengthwise. Use a spoon to carefully scrape out all of the seeds in the center, forming a boat for the filling.
  • Drizzle zucchini with olive oil, rubbing it both on the skin and cut sides. Place cut side up on a baking sheet. Sprinkle with salt and pepper to taste. Bake for 10 minutes. Set aside until filling is made.
  • While zucchini cooks, place 1 tbsp of butter in a pan over medium-high heat. Once melted, add diced onion and garlic to the pan, sauteing 4-5 minutes or until just barely softened. Add frozen spinach, stirring to combine with onion and garlic. Saute for 1-2 minutes or until spinach is no longer frozen. Season with salt and pepper to taste.
  • Add alfredo sauce to the pan stirring frequently to prevent burning. Add 1/2 cup of parmesan cheese, ricotta, remaining Italian seasoning, and pepper stirring well until smooth. Stir in shredded chicken until filling is well mixed.
  • In a small bowl, melt remaining butter. Once melted, add panko and 2 tbsp parmesan and stir until well mixed and panko is coated with butter.
  • Fill the zucchini boats with the chicken mixture. Top each boat with mozzarella followed by the crumb topping. Bake for an additional 8 minutes, then switch the oven to broil and broil for 2 minutes, or until crumb topping and mozzarella is golden brown. Serve immediately while hot.