Chicken Bacon Ranch Zucchini Boats

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 4 Servings

Low-carb treats that will surely satisfy all your cravings today! These Chicken Bacon Ranch Zucchini Boats are packed with bacon, ranch, cheese, and chicken! What’s not to like? This is recipe is to die for, I’m telling you! Lunch or dinner will be awesome again if you only give this recipe a try. Enjoy!

Ingredients:

1 clove garlic, minced

½ c Mexican blend cheese

1 lb. chicken breast raw

salt and pepper to taste

½ c ranch dressing

4 medium zucchinis

3 strips of bacon, cooked and chopped

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a medium pot with water and chicken on the stove. Turn the heat to high and allow the water to boil. Boil the chicken until an instant-read thermometer inserted reads 165 degrees.

Transfer the chicken onto a plate, then use two forks to shred it into small pieces.

Add the shredded chicken, garlic, salt, pepper, bacon, and ranch into a mixing bowl. Stir until well mixed.

Slice the zucchini into two lengthwise cuts, then remove the seeds by scooping them.

Add the zucchini slices into a 13×9-inch baking pan.

Stuff the zucchini boats with the chicken mixture.

Sprinkle cheese on top of the chicken mixture. Cover with foil.

Place it inside the preheated oven and bake zucchini boats for about 20 minutes.

Remove the cover, then bake for 5 more minutes.

Remove from the oven and allow the zucchini boats to rest for a few minutes at room temperature.

Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

[penci_recipe]