
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 | |
Cilantro | |
Green onions |
1. | Preheat oven to 400 degrees. Grease a 9x13 inch pan with olive oil. |
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. |
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. |
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. |
5. | Transfer to a large bowl then stir in shredded chicken, 1/2 cup bbq sauce and ½ cup shredded cheddar cheese. |
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. |
7. | Cover with foil, and bake for 35-45 minutes or until cheese has melted and zucchini is tender. |
8. | Once done, sprinkle the tops with cilantro and green onion before serving. Serves 4; 2 boats per person. |
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