1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh, leaving about 1/4-inch thick zucchini boats.
3. In a mixing bowl, combine the cooked chicken breast, Alfredo sauce, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and chopped parsley. Season with salt and pepper to taste.
4. Fill each zucchini boat with the chicken Alfredo mixture, pressing down gently to pack the filling.
5. Place the stuffed zucchini boats on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the top of each stuffed zucchini boat.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender, and the filling is hot and bubbly.
8. Garnish with fresh basil leaves before serving.
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 40 minutes
Kcal: Approximately 300 kcal per serving | Servings: 4 servings
