This easy stuffed zucchini recipe gives you a fun, new way to enjoy the classic flavors of Chicken Alfredo. We mixed the Alfredo sauce into the chicken and then drizzled more over the top to let the flavors infuse into the ‘boats’ while they bake. Dress up your ‘boats’ by making flags from lemons or roasted peppers to add a finishing touch. We like our ‘boats’ with a squeeze of lemon, but enjoy them any way you like.
cost per recipe: $10.80
The price is determined by the national average.
large zucchini, cut in half lengthwise
pound ground chicken or turkey
jar (14.5 ounces) Prego® Homestyle Alfredo Sauce or Prego® Roasted Garlic Parmesan Alfredo Sauce
cup panko or plain dry bread crumbs
cup chopped roasted red bell pepper (optional)
tablespoons shredded or grated Parmesan cheese
cloves garlic, minced or 1/2 teaspoon garlic powder
Heat the oven to 425°F. While the oven is heating, use a spoon to scoop the seeds out of the zucchini halves, creating a space for the stuffing. Place the zucchini halves on a baking sheet (lined with foil for easy cleanup).
Season the chicken with salt and pepper. Mix the chicken with 1/2 cup sauce, 1/4 cup panko, roasted pepper, if desired, the cheese, garlic and egg in a large bowl. Fill each zucchini half with about 1/2 cup chicken mixture. Drizzle the stuffed zucchini with the remaining sauce and sprinkle with the remaining panko.
Bake for 35 minutes or until the chicken mixture is done and the zucchini is tender. Sprinkle with chopped fresh parsley and serve with lemon wedges, if desired.