Zucchini Boats with Chicken
- 1 large zucchini
- 2 cups shredded cooked chicken
- 1 cup shredded low-fat mozzarella cheese
- 1 cup grated Parmesan cheese
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (10.75 ounce) can low-fat cream of mushroom soup
- Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
- 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.
- Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
- While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
- 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.
