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Sticky BBQ Chicken Zucchini Boats

Savor Every Bite: Sticky BBQ Chicken Zucchini Boats Recipe

Sticky BBQ Chicken Zucchini Boats are a deliciously satisfying meal perfect for weeknight dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini Choose medium-sized zucchinis for perfect boat shapes.
  • 2 tablespoons Olive Oil Drizzle for added flavor and moisture; can be substituted with avocado oil.
  • to taste Salt Use to taste; helps enhance the overall flavor of the dish.
  • to taste Pepper Use to taste; helps enhance the overall flavor of the dish.
For the Filling
  • 2 cups Cooked Chicken Shredded or diced; leftovers work perfectly for this recipe.
  • 1 cup Sticky BBQ Sauce Gives the dish its signature flavor; feel free to use homemade or store-bought!
  • 1 cup Cheddar Cheese Adds creamy richness; substitute with dairy-free cheese for a vegan option.
  • 2 tablespoons Green Onions Slice for garnish and flavor enhancement; use chives if unavailable.
Optional Toppings
  • to taste Fresh Cilantro Sprinkle for herby freshness; parsley works well too.
  • to taste Jalapeño Slices For a spicy kick; adjust based on your heat preference.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Rinse the zucchinis and slice them in half lengthwise, scooping out the seeds.
  2. Drizzle the zucchini halves with olive oil, and sprinkle with salt and pepper.
  3. Place the zucchini boats on the lined baking sheet, cut side up, and roast them for about 15 minutes.
  4. While the zucchini is roasting, mix the cooked chicken and sticky BBQ sauce in a bowl until well-coated.
  5. Remove the zucchini from the oven and spoon the BBQ chicken mixture into each half, packing the filling well.
  6. Sprinkle cheddar cheese over the stuffed zucchini boats and bake for an additional 10-12 minutes until the cheese is melted and golden.
  7. Garnish with sliced green onions or fresh cilantro before serving.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

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