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White Chicken Lasagna Stuffed Zucchini Boats

White Chicken Lasagna Stuffed Zucchini Boats

  • Author: Eric
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

White Chicken Lasagna Stuffed Zucchini Boats combine tender shredded chicken with creamy (plant-based) ricotta and mozzarella cheeses infused with fresh herbs, garlic, and onion. Baked inside lightly pre-cooked zucchini halves, this recipe offers a low-carb, colorful, and wholesome take on classic lasagna flavors perfect for a simple, nutritious, and satisfying dinner.

Ingredients

Scale

Zucchini Boats

  • 4 medium zucchini, fresh and firm
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Filling

  • 2 cups cooked chicken breast, shredded
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • 1 cup creamy (plant-based) ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Topping

  • 1 cup shredded (plant-based) mozzarella cheese

Instructions

  1. Prepare the zucchini boats: Wash the zucchini and slice each in half lengthwise. Scoop out the seeds and some flesh carefully to create hollow boats. Lightly brush all zucchini halves with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and bake at 375°F for 10 minutes to soften slightly while retaining firmness.
  2. Cook the filling: Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until fragrant and translucent. Add shredded chicken, vegetarian Worcestershire sauce, apple cider vinegar, salt, and pepper. Stir well and remove from heat. Allow to cool slightly, then mix in the creamy (plant-based) ricotta cheese, chopped fresh parsley and basil, and the natural gelling agent to bind the filling.
  3. Stuff the zucchini boats: Generously fill each pre-baked zucchini boat with the chicken and cheese mixture. Press the filling down gently to pack but keep it light to maintain texture.
  4. Add the topping and bake: Sprinkle shredded (plant-based) mozzarella cheese evenly over each stuffed zucchini boat. Return to the oven and bake at 375°F for 15-20 minutes until the cheese is melted, bubbly, and lightly golden on top.

Notes

  • Pre-bake zucchini to prevent sogginess and maintain structure during stuffing and baking.
  • Use fresh herbs for brighter flavor and aroma.
  • Do not overfill the zucchini boats to ensure even baking and good structure.
  • Choose medium-sized, firm zucchinis for sturdy boats that hold shape.
  • Let the stuffed boats rest for 5 minutes after baking to allow the filling to set.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed zucchini boat
  • Calories: 320
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 0mg

Keywords: white chicken lasagna, stuffed zucchini boats, plant-based cheese, low carb dinner, healthy zucchini recipe, baked zucchini boats

Find it online: https://smartmealsguide.com/white-chicken-lasagna-stuffed-zucchini-boats/