Description
White Chicken Lasagna Stuffed Zucchini Boats are a light and flavorful dish combining tender chicken, smoked turkey bacon, creamy plant-based cheeses, and a luscious white sauce, all baked inside roasted zucchini boats. This recipe delivers a comforting yet fresh meal that is easy to customize, perfect for meal prep, and impressive enough for guests.
Ingredients
Scale
Zucchini Boats
- 4 medium firm zucchinis, washed and halved lengthwise
- Olive oil, for sautéing and drizzling
Filling
- 1 cup cooked chicken breast, diced
- 4 slices smoked turkey bacon, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Reserved zucchini flesh, scooped out from zucchinis
White Sauce
- 1 1/2 cups plant-based milk
- 1 tablespoon natural gelling agent
- 1/2 cup plant-based ricotta style cheese
- 1/2 cup shredded plant-based cheese
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- Salt and pepper, to taste
Fresh Herbs
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Zucchini Boats: Wash and halve the zucchinis lengthwise. Use a spoon to scoop out the seeds and some flesh to create hollow boats. Set aside the scooped flesh to incorporate into the filling.
- Cook the Filling: Heat olive oil in a pan over medium heat. Sauté garlic and onion until soft and fragrant. Add chopped smoked turkey bacon and cook until crisp. Stir in diced chicken and the reserved zucchini flesh, cooking until heated through.
- Make the White Sauce: In a separate saucepan, whisk plant-based milk with the natural gelling agent and gently heat. Incorporate plant-based ricotta style and shredded cheese, stirring continuously until melted and smooth. Add vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and season with salt and pepper.
- Assemble the Zucchini Boats: Mix the cooked chicken mixture with the white sauce and fresh herbs until combined. Spoon the filling generously into each zucchini boat, pressing gently to fill.
- Bake to Perfection: Place the stuffed zucchini boats on a baking dish and bake at 375°F (190°C) for about 25 minutes, until the zucchini is tender and the filling is golden and bubbly.
Notes
- Use firm zucchinis for better shape retention during baking.
- Do not overfill the boats to prevent spilling while cooking.
- Let the filling cool slightly before mixing in fresh herbs to keep their brightness.
- Allow the boats to rest for 5 minutes after baking to let flavors meld and avoid a molten filling.
- For extra cheesiness, sprinkle additional shredded plant-based cheese on top during the last 5 minutes of baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 25mg
Keywords: white chicken lasagna, stuffed zucchini boats, plant-based cheese, healthy lasagna, gluten free, baked zucchini
