Zucchini boats filled with BBQ chicken and cheese offer a light, protein-rich, and flavorful meal option.
# Components:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small red onion, finely chopped
→ Protein
03 - 2 cups cooked chicken breast, shredded
→ Sauces
04 - 1/2 cup barbecue sauce
→ Dairy
05 - 1/2 cup reduced-fat shredded cheddar cheese
→ Herbs & Seasonings
06 - 1 teaspoon olive oil
07 - Salt and pepper to taste
08 - 2 tablespoons chopped fresh cilantro, optional for garnish
# Method:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or apply light coating of cooking spray.
02 - Wash zucchini and slice each lengthwise in half. Using a spoon, carefully scoop out the center, leaving approximately 1/4 inch shell intact. Chop and reserve 1/2 cup of scooped flesh.
03 - Arrange zucchini boats cut-side up in prepared baking dish. Brush lightly with olive oil and season with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until softened. Add reserved chopped zucchini flesh and cook 1 to 2 minutes more.
05 - In a mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and barbecue sauce. Stir thoroughly until evenly incorporated.
06 - Divide chicken mixture evenly among zucchini boats. Top each boat with shredded cheddar cheese.
07 - Cover baking dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking 5 minutes more until cheese melts and becomes bubbly.
08 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro if desired. Serve warm.
