Description
White Chicken Lasagna Stuffed Zucchini Boats combine creamy, cheesy plant-based layers with fresh garden vegetables. Using zucchini instead of pasta, this wholesome dish features shredded chicken, plant-based cheeses, and a luscious white sauce baked to golden perfection. Perfect for a nutritious weeknight dinner or special occasion, it offers a comforting yet light twist on classic lasagna.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis, fresh and firm
- Olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
Filling
- 2 cups cooked shredded chicken
- 1/2 cup plant-based ricotta (cheese)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 1 cup fresh spinach leaves
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
White Sauce
- 1 cup plant-based heavy cream
- 1/2 cup vegetable broth
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Topping
- 1 cup plant-based shredded mozzarella (cheese)
Instructions
- Prepare the Zucchini Boats: Preheat the oven to 375°F (190°C). Slice the zucchinis in half lengthwise and carefully scoop out the centers to create hollow boats. Brush lightly with olive oil and season with salt and pepper. Bake for about 10 minutes to soften slightly while maintaining structure.
- Cook the Filling: In a skillet over medium heat, sauté diced onions and minced garlic until fragrant and translucent. Add shredded chicken, vegetarian Worcestershire sauce, spinach, salt, pepper, crushed red pepper flakes, oregano, and basil. Stir to combine and let the flavors meld. Remove from heat and fold in the plant-based ricotta (cheese) to add creaminess.
- Make the White Sauce: In a saucepan over medium-low heat, whisk together plant-based heavy cream, vegetable broth, and natural gelling agent. Stir continuously until thickened to a smooth, velvety texture. Season with salt, pepper, oregano, and basil for a warm Italian flavor.
- Assemble the Boats: Fill each prebaked zucchini boat generously with the chicken and spinach mixture. Pour the white sauce evenly over the filling and sprinkle with shredded plant-based mozzarella (cheese) on top to seal the flavors.
- Bake to Perfection: Return the stuffed zucchini boats to the oven and bake for 20-25 minutes or until the cheese melts beautifully and the sauce bubbles gently. Remove and let rest for a few minutes before serving.
Notes
- Select medium-sized zucchinis for the ideal boat shape and texture.
- Pat zucchini boats dry after scooping to prevent excess moisture in the dish.
- Shred chicken finely to ensure even mixing with the creamy filling.
- Use the natural gelling agent sparingly for a smooth, thick white sauce without being runny.
- Allow the dish to rest a few minutes after baking so the sauce can settle and toppings stay in place.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg
Keywords: White Chicken Lasagna, Zucchini Boats, Plant-Based Cheese, Gluten Free Dinner, Healthy Lasagna, Stuffed Zucchini
