ZUCCHINI BOATS WITH CHICKEN RECIPES

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CHICKEN ZUCCHINI BOATS | RECIPES | WW USA - WEIGHT WATCHERS



Chicken zucchini boats | Recipes | WW USA - Weight Watchers image

Looking for dinner inspiration? Turn to these South-of-the-border-inspired stuffed zucchini boats that are rich in flavor thanks to seasoned tomato sauce and a Mexican cheese blend. You can assemble the zucchini in a baking dish ahead of time and pop them in the oven right before serving—just extend the bake time by about 10 minutes. We used chopped fresh basil as a garnish, but you could use chopped fresh cilantro, green onions, or even parsley if you’d like. Serve with chips, guacamole and salsa, or a roasted vegetable soup spiked with cilantro. Summer squash can be used instead of the zucchini, if you prefer, and leftover cooked turkey breast can be swapped for the chicken.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 7

4 spray(s) Cooking spray divided
2 cup(s) Canned tomato sauce with basil, garlic and oregano, divided
4 medium Uncooked zucchini
1 tsp Olive oil
2.5 cup(s), chopped Cooked skinless boneless chicken breast(s) or shredded (homemade or store-bought)
1 cup(s) WW Reduced fat shredded Mexican style blend cheese
1 Tbsp Basil chopped

Steps:

  • Preheat oven to 375°F. Coat a 9- X 13-inch casserole dish with cooking spray; spread 1/2 cup tomato sauce in bottom of dish.
  • Trim zucchini; slice each zucchini in half lengthwise. Using a spoon or a melon baller, remove flesh from center of each zucchini half. Chop scooped out zucchini flesh; set aside. Place zucchini halves in a single layer in prepared dish.
  • Heat oil in a large sauté pan over medium heat; add chopped zucchini and cook, stirring, about 3 minutes. Add remaining tomato sauce and chicken to pan; cook, stirring, 1 minute. Divide chicken mixture among zucchini halves; cover pan with aluminum foil.
  • Bake 30 minutes; remove aluminum foil and sprinkle with cheese. Bake, uncovered, until cheese is melted, 3-5 minutes. Remove from oven; garnish with chopped basil.
  • Serving size: 2 zucchini boats

Nutrition Facts : Calories 104 kcal

CHICKEN ALFREDO ZUCCHINI BOATS RECIPE | ALLRECIPES



Chicken Alfredo Zucchini Boats Recipe | Allrecipes image

Chicken, mushrooms, onion, broccoli and Classico® Creamy Alfredo sauce add the perfect punch to these zucchini boats!

Provided by Classico

Categories     Trusted Brands: Recipes and Tips    Classico® Pasta Sauce

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 zucchini boats

Number Of Ingredients 11

3 medium zucchini, halved lengthwise
2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
¼ cup chopped onion
5 medium (blank)s sliced fresh mushrooms
¼ cup bite-size broccoli florets
1 (15 ounce) jar Classico® Creamy Alfredo Sauce
1 pinch ground black pepper to taste
1 roma (plum) tomato, thinly sliced
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
  • Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
  • Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
  • Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
  • Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
  • Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 386 calories, CarbohydrateContent 14.5 g, CholesterolContent 150.3 mg, FatContent 26.3 g, FiberContent 2.9 g, ProteinContent 24.1 g, SaturatedFatContent 15 g, SodiumContent 1324.4 mg, SugarContent 5.8 g

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