Creamy Chicken Alfredo St￭ Zucchini Boats

Ingredients

• 4 medium zucchinis, preferably firm and fresh to hold their shape during cooking
• 2 tablespoons olive oil, extra virgin
• Salt and pepper, to taste
• 2 cups cooked, shredded chicken (preferably rotisserie)
• 1 cup heavy cream, full-fat
• 1 cup grated Parmesan cheese, freshly grated
• 3 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ¼ teaspoon nutmeg (optional)
• Additional grated Parmesan cheese, for topping
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice each zucchini in half lengthwise and scoop out the center using a spoon. Brush or drizzle the zucchini halves with olive oil and season with salt and pepper.
3. Place the prepared zucchini halves on a baking sheet and bake for about 15 minutes, until slightly tender.
4. In a medium saucepan over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant. Add the heavy cream, Italian seasoning, and nutmeg, stirring to combine. Gradually add the grated Parmesan cheese, whisking until melted and smooth. Season with salt and pepper to taste.
5. Stir in the shredded chicken until well-coated with the creamy sauce.
6. Remove the zucchini from the oven and carefully spoon the creamy chicken mixture into each zucchini boat.
7. Return the st￭ zucchini boats to the oven and bake for an additional 15-20 minutes, until the zucchini is tender and the filling is bubbling and golden on top.
8. Remove the zucchini boats from the oven, sprinkle with additional Parmesan cheese and chopped parsley, and serve warm.