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Ingredients

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 sliced fresh mushrooms ¼ cup bite-size broccoli florets 1 (15 ounce) jar Classico® Creamy Alfredo Sauce ground black pepper to taste 1 roma (plum) tomato, thinly sliced shredded mozzarella cheese ¼ cup grated Parmesan cheese

Nutrition Info

386 calories carbohydrate: 14.5 g cholesterol: 150.3 mg fat: 26.3 g fiber: 2.9 g protein: 24.1 g saturatedFat: 15 g servingSize: - sodium: 1324.4 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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.

4 zucchini boats

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