Serves 4
45 min
BBQ Chicken Stuffed Zucchini
Recipe GLPR1ba45a08c11bae
Halved zucchini boats filled with a smoky barbecue chicken mixture and topped with melted cheese. This low-carb, gluten-free dish combines tender shredded chicken with a tangy BBQ sauce featuring corn, cilantro, and red onion, then baked until the cheese is golden and bubbly.
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Ingredients
¼ cup low-sugar ketchup
¼ cup apple cider vinegar
2 tsp yellow mustard
1 tsp onion powder
2 Tbsp granulated sugar substitute
¼ tsp liquid smoke
2 Tbsp mayonnaise
2 Tbsp fresh red onion, finely chopped
2 Tbsp fresh cilantro, chopped
¼ cup fresh raw corn kernels
2 cups shredded cooked chicken
2 large zucchini
½ cup shredded Monterey Jack cheese
Salt and black pepper to taste
Directions
In a medium bowl, whisk together the ketchup, apple cider vinegar, mustard, onion powder, sugar substitute, liquid smoke, and mayonnaise until well combined.
Stir in the chopped red onion, fresh cilantro, and corn kernels into the sauce mixture.
Add the shredded cooked chicken to the bowl and fold everything together until the chicken is evenly coated with the BBQ sauce.
Slice each zucchini in half lengthwise. Using a small spoon or melon baller, carefully scoop out the center flesh, leaving approximately ¼-inch-thick walls. Season the inside of each zucchini boat with salt and pepper.
Microwave the zucchini boats on high power for 3 minutes to soften them slightly.
Divide the BBQ chicken mixture evenly among the four zucchini boats and arrange them on a baking sheet.
Top each stuffed zucchini with an equal amount of shredded Monterey Jack cheese.
Bake at 375°F for 20 minutes, or until the cheese is melted and bubbly and the chicken is heated through. For softer zucchini, test with a fork and bake longer if needed, but avoid overcooking as the boats may become difficult to handle.
