Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g), halved lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 2 cups cooked chicken breast, shredded
  • 1 cup low-fat Alfredo sauce
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1 pinch nutmeg
  • 1 cup shredded mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Scoop out the center of each zucchini half, leaving a 1/4 inch thick wall. Brush interiors with olive oil and sprinkle with salt.
  2. Roast the zucchini boats for 10 minutes until slightly translucent.
  3. In a mixing bowl, combine shredded chicken breast, Alfredo sauce, minced garlic, Parmesan, pepper, and nutmeg. Stir until fully coated.
  4. Remove zucchini boats from the oven and fill each with the chicken mixture, pressing down slightly.
  5. Top each boat with shredded mozzarella cheese.
  6. Bake for 15–20 minutes until the cheese is browned and bubbling. Garnish with fresh parsley.