Indulge in a delightful twist on a classic dish with these Chicken Alfredo Zucchini Boats. This recipe combines the creamy richness of alfredo sauce with the freshness of zucchini, creating a low-carb, flavorful meal that's perfect for any night of the week.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up zucchini and alfredo sauce if they are not already in your kitchen. Zucchini can be found in the produce section, and alfredo sauce is typically located in the pasta sauce aisle.
Ingredients For Chicken Alfredo Zucchini Boats
Zucchini: Fresh, medium-sized zucchini are used to create the boats that hold the filling.
Shredded cooked chicken: Pre-cooked chicken that is shredded for easy mixing with the sauce.
Alfredo sauce: A creamy sauce made from butter, cream, and Parmesan cheese, adding richness to the dish.
Shredded mozzarella cheese: Melts beautifully on top, providing a gooey, cheesy finish.
Grated parmesan cheese: Adds a sharp, nutty flavor that complements the alfredo sauce.
Garlic powder: Enhances the overall flavor with a hint of garlic.
Italian seasoning: A blend of herbs like oregano, basil, and thyme that adds a classic Italian flavor.
Salt and pepper: Basic seasonings to taste, enhancing all the other flavors in the dish.
Technique Tip for This Recipe
When preparing the zucchini boats, use a melon baller or a small spoon to scoop out the seeds. This will help you create a uniform cavity for the filling, ensuring even cooking. Additionally, if you prefer a softer texture for the zucchini, you can blanch them in boiling water for 1-2 minutes before filling and baking. This step will make the zucchini more tender and reduce the overall baking time.
Suggested Side Dishes
Alternative Ingredients
zucchini - Substitute with eggplant: Eggplant has a similar texture and can hold the filling well, making it a good alternative for zucchini boats.
shredded cooked chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.
alfredo sauce - Substitute with pesto sauce: Pesto sauce offers a different but complementary flavor, providing a creamy texture similar to alfredo sauce.
shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor that works well in place of mozzarella.
grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good substitute for parmesan.
garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more robust flavor and can be used in place of garlic powder.
italian seasoning - Substitute with herbes de provence: Herbes de Provence offers a similar blend of herbs that can provide a comparable flavor profile.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, making it a good alternative to salt.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to replace regular pepper for a spicier kick.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the chicken alfredo zucchini boats to cool completely before storing. This prevents condensation, which can make the zucchini soggy.
Place the cooled zucchini boats in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.
Store in the refrigerator for up to 3-4 days. This keeps the chicken and alfredo sauce fresh while maintaining the texture of the zucchini.
For freezing, wrap each zucchini boat individually in plastic wrap or aluminum foil. This helps to preserve their shape and prevents freezer burn.
Place the wrapped zucchini boats in a freezer-safe bag or container. Label with the date to keep track of freshness.
Freeze for up to 2-3 months. This ensures the chicken and alfredo sauce retain their flavor and quality.
To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the zucchini boats in a baking dish and cover with foil. Bake for 15-20 minutes or until heated through.
To reheat from frozen, preheat your oven to 350°F (175°C). Remove the foil or plastic wrap and place the zucchini boats in a baking dish. Cover with foil and bake for 30-35 minutes, then uncover and bake for an additional 10 minutes to crisp up the cheese topping.
Alternatively, you can reheat in the microwave. Place the zucchini boats on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 3-5 minutes if refrigerated, or 7-10 minutes if frozen, checking halfway through.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover zucchini boats in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until the chicken and zucchini are warmed through and the cheese is melty.
Microwave Method: Place the zucchini boats on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Continue heating in 30-second intervals until fully warmed.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of water or chicken broth to the pan to create steam. Place the zucchini boats in the skillet, cover with a lid, and heat for about 5-7 minutes, turning occasionally, until the chicken and zucchini are heated through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the zucchini boats in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will also help to re-crisp the cheese topping.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the zucchini boats on a toaster oven tray and cover with foil. Heat for about 10-15 minutes or until the chicken and zucchini are warmed through and the cheese is bubbly.
Best Tools for This Recipe
Oven: Used to bake the zucchini boats until they are tender and the cheese is golden brown.
Skillet: Used to heat the shredded chicken mixture with alfredo sauce and seasonings.
Knife: Essential for cutting the zucchini in half lengthwise.
Spoon: Used to scoop out the seeds from the zucchini to create boats.
Baking dish: Holds the filled zucchini boats while they bake in the oven.
Measuring cups: Used to measure out the shredded chicken, alfredo sauce, mozzarella cheese, and parmesan cheese.
Mixing spoon: Used to stir the chicken mixture in the skillet.
Cutting board: Provides a safe surface to cut the zucchini.
How to Save Time on This Recipe
Pre-cook the chicken: Use shredded rotisserie chicken from the store to save time on cooking and shredding.
Ready-made sauce: Opt for store-bought alfredo sauce instead of making it from scratch.
Preheat while prepping: Start preheating the oven as you prepare the zucchini boats to save time.
Use a food processor: Quickly grate the mozzarella and parmesan cheese using a food processor.
One-pan method: Mix the chicken and sauce directly in the skillet to reduce dishwashing time.
Chicken Alfredo Zucchini Boats
Ingredients
Main Ingredients
- 4 zucchini medium-sized
- 2 cups cooked chicken shredded
- 1 cup Alfredo sauce
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the seeds to create boats.
- In a skillet, mix shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Cook until heated through.
- Fill zucchini boats with the chicken mixture and place them in a baking dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 25 minutes or until zucchini is tender and cheese is golden brown.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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