Chicken Alfredo Stuffed Zucchini

$- 4 medium zucchinis - 2 cups cooked chicken breast, shredded - 1 cup Alfredo sauce (store-bought or homemade) - 1 cup mozzarella cheese, shredded - 1/2 cup parmesan cheese, grated - 1/2 teaspoon garlic powder - 1/2 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley for garnish This recipe makes four servings. Each serving features one stuffed zucchini half. You will need four medium zucchinis. These zucchinis should be around 6 to 8 inches long. The filling uses two cups of shredded chicken breast. You can use leftovers or rotisserie chicken for ease. The cheese adds great flavor and texture. Use one cup of shredded mozzarella and half a cup of grated parmesan. The Alfredo sauce can be homemade or store-bought, based on your time and skills. Choose firm zucchinis with smooth skin. This ensures they are fresh and taste great. For chicken, use high-quality, cooked chicken breast. The better the chicken, the better the dish. If you go for store-bought Alfredo sauce, pick one with simple ingredients. For freshness, use real garlic and fresh parsley. These small choices make a big difference in flavor. {{ingredient_image_1}} First, gather your zucchinis. You will need four medium zucchinis for this recipe. Cut each zucchini in half lengthwise. This gives you two boats from each one. Use a spoon or a melon baller to scoop out the seeds and flesh. Make sure to leave enough zucchini on the sides to hold your filling. After preparing the zucchinis, place them on a baking sheet lined with parchment paper. This helps with easy cleanup later. Next, let’s make the filling. In a mixing bowl, combine two cups of cooked, shredded chicken breast with one cup of Alfredo sauce. You can use store-bought sauce or make your own if you prefer. Add one cup of shredded mozzarella cheese to the bowl. Then, sprinkle in half a teaspoon of garlic powder and half a teaspoon of Italian seasoning. Don’t forget to season with salt and pepper to taste. Mix everything well until the chicken is fully coated. This filling is rich and creamy, making it perfect for your zucchini boats. Now it’s time to stuff those zucchinis. Spoon the chicken and Alfredo mixture evenly into each zucchini boat. Make sure to fill them generously. Once filled, sprinkle half a cup of grated parmesan cheese over the top of each stuffed zucchini. Preheat your oven to 375°F (190°C) if you haven’t already. Bake the stuffed zucchinis in the oven for 25 to 30 minutes. You want them to be tender and the cheese to be bubbly and golden. When they are done, take them out and let them cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your tasty Chicken Alfredo Stuffed Zucchini! To get perfectly cooked zucchini, pick medium-sized ones. They cook evenly and hold their shape. Slice them in half lengthwise. Use a spoon to scoop out the seeds. This creates a boat shape. Bake them until they are tender, around 25 to 30 minutes. Check for doneness by piercing with a fork. The zucchini should be soft but not mushy. When selecting chicken for your dish, look for fresh or frozen chicken breast. Cooked chicken should be juicy and tender. You can cook it yourself or use store-bought rotisserie chicken for ease. Shred the chicken into small pieces for even mixing. Ensure it’s seasoned well to boost flavor. Always taste your chicken. It should be flavorful to enhance the whole dish. To make your Chicken Alfredo Stuffed Zucchini even better, try adding spices. A pinch of red pepper flakes gives it a nice kick. Fresh herbs like basil or thyme add brightness. You can also mix in sun-dried tomatoes for added flavor. Consider using different cheese types, like gouda or cheddar. Experiment with flavors to find your perfect mix! Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and without blemishes for the best texture and flavor in your stuffed dish. Mix Up the Cheese: Feel free to experiment with different cheeses, such as provolone or cheddar, to customize the flavor of your stuffed zucchinis. Make Ahead: Prepare the stuffed zucchinis in advance and refrigerate them. Just pop them in the oven when you're ready to bake! Garnish for Freshness: Always add fresh herbs like parsley or basil right before serving to enhance the dish's presentation and flavor profile. {{image_2}} You can easily make a vegetarian version. Use mushrooms or spinach instead of chicken. These veggies add a nice touch. For a hearty filling, mix in some beans or lentils. You can still use Alfredo sauce for creaminess. This makes a tasty meal for everyone. If you want to try a different flavor, swap the Alfredo sauce. A homemade pesto sauce brings a fresh twist. You can also use a marinara sauce for a classic touch. Each sauce gives its own unique taste to the dish. Experiment with different sauces to find your favorite. Cheese adds creaminess and flavor to the dish. While mozzarella and parmesan are great, feel free to mix it up. Try using cheddar for a sharp taste. Feta can add a saltier kick. Goat cheese gives a nice tang. Choose the cheese that you love most for a great meal. After making Chicken Alfredo Stuffed Zucchini, let it cool first. Place the leftovers in an airtight container. Keep it in the fridge. They will stay fresh for about three days. If you want to enjoy it later, try freezing it. To reheat, take the zucchini from the fridge. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the stuffed zucchini on a baking sheet. Cover with foil to keep them moist. Heat for about 15-20 minutes. If using the microwave, put it on a plate. Heat for 1-2 minutes, checking often. Make sure it is hot all the way through. If you want to freeze the dish, pack it in a freezer-safe container. It is best to freeze it before baking. This way, the zucchini stays firm. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Bake it as per the recipe instructions. Enjoy a tasty meal even after some time! Yes, you can use different types of zucchini. Yellow squash works well, too. Both options have similar textures and flavors. Make sure to pick medium-sized ones. They hold the filling better and cook evenly. If you want more texture, try using pattypan squash. It adds a fun shape and taste. To make this dish low-carb, swap out the zucchini with bell peppers. They add a sweet flavor and are low in carbs. You can also use cauliflower rice instead of chicken in the filling. This keeps the creamy taste while cutting down on carbs. Another option is to reduce the amount of Alfredo sauce. Use less for a lighter dish. Serve this dish with a fresh green salad. A simple mix of greens, tomatoes, and vinaigrette works well. You can also add garlic bread for some crunch. If you want more protein, pair it with grilled chicken or shrimp. These options complement the flavors nicely without overpowering them. In this post, we explored how to make Chicken Alfredo Stuffed Zucchini. We covered the key ingredients and their amounts, ensuring quality for tasty results. Then, we walked through each step, from prepping zucchini to baking the dish. Tips and tricks helped you cook the zucchini just right and choose the best chicken. We also discussed fun variations and how to store leftovers. Enjoy your cooking journey and feel free to experiment! This meal is simple to make and customize for your taste.$

Chicken Alfredo Stuffed Zucchini

Delicious zucchinis filled with a creamy chicken Alfredo mixture, topped with cheese.

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Prep Time 20

Cook Time 30

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
2 cups cooked chicken breast, shredded
1 cup Alfredo sauce
1 cup mozzarella cheese, shredded
0.5 cup parmesan cheese, grated
0.5 teaspoon garlic powder
0.5 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh parsley

Instructions

Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
In a mixing bowl, combine the shredded chicken, Alfredo sauce, mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
Spoon the chicken and Alfredo mixture evenly into each zucchini boat.
Place the stuffed zucchinis on a baking sheet lined with parchment paper. Sprinkle grated parmesan cheese over the top of each stuffed zucchini.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

You can use store-bought or homemade Alfredo sauce.

Keyword Alfredo, chicken, stuffed, zucchini