Chicken Alfredo Zucchini Boats Recipe

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.