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
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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