stuffed zucchini boats

This dinner came together quickly for two main reasons. 1. The meat in this dish was chicken that I prepared in the Instant Pot on Sunday evening. 2. I used a handy kitchen gadget – the toaster oven – which really sped things up without heating up my entire kitchen.

Not only is this dinner on the healthier side, but it also leaves you feeling satisfied, not hungry.

Check out the step-by-step process by looking for Zucchini Boats in my Highlights on my Instagram page: https://www.instagram.com/stories/highlights/18056789197084351/

chicken stuffed zucchini boats

makes 3 servings

  • 3 zucchini
  • 1 1/2 – 2 cups shredded chicken
  • 1/2 a small red onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • Salt & pepper to taste
  • 1/4 cup BBQ sauce
  • 1 cup shredded cheese
  • Optional: 2 chipotles in adobo, chopped
  • Optional: Ranch dressing to drizzle on top
  1. Start by preheating your oven to 350 degrees.
  2. Cut the ends off each zucchini and cut in half lengthwise.
  3. Using a melonballer or small spoon, scoop the inside of the zucchini out.
  4. Place the zucchini boats on a tray and drizzle about 1 teaspoon of olive oil or avocado oil over the boats, and season with salt & pepper.
  5. Place the zucchini in the oven for about 10 minutes.
  6. In the meantime, add the tablespoon of olive oil to a skillet and saute the red onion.
  7. Add the chicken, chipotles and BBQ sauce to the skillet and cook until warmed through.
  8. Take the zucchini out of the oven and fill each both with the chicken mixture.
  9. Top with shredded cheese and put the zucchini back in the oven for about 5 minutes.
  10. Serve with a drizzle of ranch dressing on top.

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