Word Count: 399
Average Read Time: 2 minute 13 seconds
You’ve probably heard of zucchini boats by now, but if you haven’t, you’re in for a treat! We tried these a long time ago during my bodybuilding prep as a “pizza” substitute but they’ve since been forgotten about. Recently, my mom started a garden which has left us with more zucchini and squash than we know what to do with. My wife got creative with some BBQ crock-pot chicken she had in the fridge, and it definitely turned out to be one of our new favorites! I hope you’ll give it a try!
Ingredients
1 lb shredded chicken (see additional notes for how we did ours)
4 medium/large zucchini
1 bell pepper of your choice, diced
1 cup low-moisture part skim shredded mozzarella cheese
Notes
We used BBQ chicken that was already in the fridge. We made it in the crock-pot with Sweet Baby Rays BBQ sauce, red pepper flakes, and a few teaspoons of brown sugar. You can use plain shredded chicken in yours and season however you want, but the BBQ flavor went really well with the zucchini.
Directions:
Preheat oven to 350 degrees
spray baking pan with Pam spray
slice zucchini in half, longways
use a spoon to scoop out most of the middle of the zucchini, save this
dice bell pepper
dice the pieces of zucchini you scraped away earlier
saute diced bell pepper and zucchini in a pan with Pam spray
add in the pre-cooked chicken and cook until heated through
salt and pepper your zucchini boats
evenly distribute the chicken mixture into your boats
sprinkle mozzarella on top
bake for 15 to 20 minutes
drizzle BBQ sauce on top
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Nutrition
As I mentioned in the beginning, this is an incredibly diet friendly recipe.
Serving Size: 1 boat
Calories: 148
Fat: 4.5 grams
Carbs: 3.6 grams
Protein: 23.1 grams
Fiber: .9 grams
Sodium: 134 mg
(If you used different branded ingredients, your nutrition information may be slightly different. Also, remember to add the Calories from your additional toppings if you added any.)
If you give this recipe a try, post a picture and tag me on Facebook or Instagram!
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