Cheesy BBQ Chicken Stuffed Zucchini Boats
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.91 out of 5 stars
(10)
Ingredients
4 servings
- Olive oil, for greasing pan
- 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
- 1 1/2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- ½ red onion, finely diced
- 1 pound (about 2 1/2 cups) cooked shredded chicken breast (can also be from a rotisserie chicken)
- 1 cup low sugar bbq sauce, divided (I like Stubb’s Spicy BBQ Sauce), plus more if you like it extra saucy
- 1 1/4 cup shredded sharp cheddar cheese, divided
- To garnish:
- Cilantro
- Green onions
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Preparation
Step 1
Preheat oven to 400 degrees. Grease a 9x13 inch pan with olive oil.
Step 2
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. (See note section for what to do with leftover zucchini pulp.) Place zucchini in the greased pan; they should snuggle pretty tightly in there, but if you can’t fit them all in, you can use two pans.
Step 3
Brush zucchini with a little olive oil (about 1 tablespoon or so). You can also simply spray them with an all natural oil-only cooking spray.
Step 4
Add ½ tablespoon of olive oil to a medium skillet and place over medium heat. Add in onions and garlic, and saute for 3-4 minutes.
Step 5
Transfer to a large bowl then stir in shredded chicken, 1/2 cup bbq sauce and ½ cup shredded cheddar cheese.
Step 6
Spoon bbq chicken mixture evenly into zucchini boats. Top each with 1 tablespoon bbq sauce (or a little extra if you’d like it more saucy) and 1 1/2 tablespoons cheese.
Step 7
Cover with foil, and bake for 35-45 minutes or until cheese has melted and zucchini is tender.
Step 8
Once done, sprinkle the tops with cilantro and green onion before serving. Serves 4; 2 boats per person.
Step 9
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