Zucchini Boats with Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- 1 large zucchini 2 cups shredded cooked chicken 1 cup shredded low-fat mozzarella cheese 1 cup grated Parmesan cheese salt and ground black pepper to taste 1 tablespoon olive oil 1 (8 ounce) package sliced fresh mushrooms 1 (10.75 ounce) can low-fat cream of mushroom soup
Nutrition Info
- 787 caloriescarbohydrate: 25.3 gcholesterol: 180.9 mgfat: 40.9 gfiber: 4.1 gprotein: 80.1 gsaturatedFat: 17.3 gservingSize: -sodium: 1837.1 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Boats with Chicken
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well, season with salt and pepper. Transfer mixture into zucchini halves, place on a baking sheet.
Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.