5Savory Stuffed Zucchini Boats
These delightful zucchini boats are packed with creamy chicken and cheese, making for a super satisfying low-carb meal.
How to make it
- 1
Preheat your oven to 375°F (190°C).
- 2
Halve the zucchini lengthwise. Use a spoon to carefully scoop out the flesh, leaving about a quarter inch border. Dice the scooped out zucchini flesh into small pieces.
- 3
Dice the chicken breasts into small, bite-sized pieces. Cook the chicken in a skillet over medium heat until it is no longer pink. Drain any excess liquid.
- 4
In a bowl, combine the cooked chicken, softened cream cheese, half of the shredded cheddar cheese, the diced zucchini flesh, and Italian seasoning. Mix well until everything is evenly incorporated.
- 5
Spoon the chicken mixture into the hollowed out zucchini halves, mounding it slightly. Place the stuffed zucchini boats in a baking dish.
- 6
Sprinkle the remaining shredded cheddar cheese over the top of each zucchini boat. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and lightly golden.
