Zucchini Boats with Chicken
Description
These quick and easy weeknight zucchini boats are stuffed with chicken and cheese and smothered in a savory mushroom mixture.
Ingredients
•
1 large zucchini
•
2 cups shredded cooked chicken
•
1 cup shredded low-fat mozzarella cheese
•
1 cup grated Parmesan cheese
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salt and ground black pepper to taste
•
1 tablespoon olive oil
•
1 (8 ounce) package sliced fresh mushrooms
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1 (10 3/4 ounce) can low-fat cream of mushroom soup
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
2
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
Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
4
While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
5
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.