White Chicken Lasagna Stuffed Zucchini Boats

Ingredients

• 3-4 medium zucchini
• 1 cup cooked (shredded chicken, cook and shred your own or use rotisserie chicken)
• ½ cup part skim ricotta cheese
• 1 cup alfredo sauce
• 2 tablespoons grated parmesan cheese
• 1 cup baby spinach (roughly chopped)
• 1 teaspoon minced garlic
• 1 teaspoon dried herb Italian seasoning
• salt and pepper to taste (I used about ½ teaspoon salt and ¼ teaspoon cracked black pepper)
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• ½ teaspoon dried herb Italian seasoning

Instructions

1. 1

   Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.

2. 2

   In a medium bowl stir together shredded chicken, ricotta, alfredo sauce, parmesan cheese, spinach, garlic, Italian seasoning, and salt and pepper.

3. 3

   Spoon chicken mixture into zucchini boats. Bake for 15 minutes.

4. 4

   Top zucchini with mozzarella cheese, then sprinkle with Italian seasoning. Return to oven for 3-5 minutes until cheese is melted. Allow to cool slightly, then serve.