Description
A delightful dish that combines the smoky flavor of barbecue chicken with fresh zucchini, perfect for summer gatherings or quick weeknight meals.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups shredded cooked chicken
- 1 cup BBQ sauce (your favorite brand)
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 green onions, chopped
- 1 tablespoon olive oil (for drizzling)
- Black pepper to taste
- Salt to taste (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the zucchinis and slice them in half lengthwise. Scoop out the seeds and some flesh to create a boat shape.
- Place the zucchini halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast for 10-15 minutes.
- In a mixing bowl, combine the shredded chicken and BBQ sauce until well coated.
- Remove the zucchini from the oven and fill each half with the BBQ chicken mixture.
- Sprinkle shredded cheese over the top of the filled zucchini boats.
- Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
- Garnish with chopped green onions and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in the oven at 350°F (175°C) for 10-15 minutes.
- For freezing, wrap each boat tightly in plastic wrap and aluminum foil; they can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: BBQ Chicken, Zucchini Boats, Healthy Recipe, Summer Dish