Zucchini Boats

Zucchini Boats

Prep Time 15 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 40 mins
Course Appetizer, Lunch, Snack
Cuisine KETO
Servings 1 person


  • 2 Zucchinis
  • 4 oz Shredded Chicken
  • 1/2 Cup Tomato Sauce
  • 2 Tbsp Chopped Onions
  • 1/2 Cup Mexican Blend Cheese
  • 1 Tbsp Olive Oil
  • 1 tsp Chilli Powder
  • Pinch Salt & Pepper


  • Pre-heat the oven to 200C/400F degrees.
  • Scoop the middle part of the zucchinis out to create space for the filling. Bake the empty zucchini boats for 20 minutes.
  • Place a pan on medium heat and add the olive oil.
  • Once the oil is hot, add in the onions and garlic and sauté for 3 minutes.
  • Add in the tomato sauce and the shredded chicken.
  • Remove the zucchinis from the oven, once they are done, and stuff them with the filling. Sprinkle the cheese on top and bake for another 5 minutes or until the cheese has melted.
Keyword chicken, chilli powder, green onions, mexican blend cheese, olive oil, tomato sauce, zucchinis

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