Name: Zucchini Boats with Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Zucchini - 1 large; Shredded cooked chicken - 2 cups; Shredded low-fat mozzarella cheese - 1 cup; Grated Parmesan cheese - 1 cup; Salt and ground black pepper to taste - 1 cup; Olive oil - 1 tablespoon; Sliced fresh mushrooms - 1 (8 ounce) package; Low-fat cream of mushroom soup - 1 (10.75 ounce) can

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Boats with Chicken

1. Zucchini - 1 large

2. Shredded cooked chicken - 2 cups

3. Shredded low-fat mozzarella cheese - 1 cup

4. Grated Parmesan cheese - 1 cup

5. Salt and ground black pepper to taste - 1 cup

6. Olive oil - 1 tablespoon

7. Sliced fresh mushrooms - 1 (8 ounce) package

8. Low-fat cream of mushroom soup - 1 (10.75 ounce) can

How to cook deliciously - Zucchini Boats with Chicken

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.

2. Stage

Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.

3. Stage

Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.

4. Stage

While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.

5. Stage

At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.