Chicken Alfredo Zucchini Boats

What You'll Need

• 4

  large zucchini, cut in half lengthwise

• 1

  pound

• 1

  jar (14.5 ounces) Prego® Homestyle Alfredo Sauce

• 1/2

  cup

• 1/2

  cup chopped roasted red bell pepper

• 1/4

  cup shrededed Parmesan cheese

• 1/4

  cup chopped fresh parsley

• 3

  cloves garlic, minced

• 1

  egg

• 1

  lemon, cut into wedges

How to Make It

• 1

  Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, line a rimmed baking sheet with aluminum foil. Use a spoon to scoop the seeds out of the zucchini halves, creating a space for the stuffing. Place the zucchini halves on the baking sheet.

• 2

  Season the chicken as desired. Mix the chicken with 1/2 cup sauce, 1/4 cup panko, roasted pepper, cheese, parsley, garlic and egg in a large bowl. Fill each zucchini half with about 1/2 cup chicken mixture. Drizzle the stuffed zucchini with the remaining sauce and sprinkle with the remaining panko.

• 3

  Bake for 35 minutes or until the chicken mixture is cooked through and the zucchini is tender. Sprinkle with additional chopped fresh parsley, if desired. Serve hot with the lemon wedges on the side.