Chicken Zucchini Boats

Not only are these keto, chock full of cheese and easy to make, they are so delicious your family will ask for them again and again. For an even quicker dinner, grab a rotisserie chicken on the way home. If you can’t find fontina cheese, just use your favorite cheese that melts well like cheddar or Swiss.

  • 3 med Zucchinis, cut in half lengthwise
  • 1 tbs Olive oil
  • 2 cups Cooked chicken, shredded
  • 2 cups Tomato sauce, sugar-free
  • 1 cup Mozzarella and fontina cheese, shredded
  • ¼ tsp Salt and pepper
  • 1 tbs Fresh basil, chopped

1. Preheat the oven to 350˚F.

2. Use a spoon or melon baller to remove the flesh from the zucchini halves. Chop the zucchini flesh and set aside in a bowl.

3. Spread ½ cup of tomato sauce into a 9”×13” casserole. Line zucchini boats into casserole dish face up.

4. Add olive oil, chicken and chopped zucchini insides to a large skillet. Over medium heat, sauté until the chopped zucchini is soft, about 3-5 minutes. To the skillet, stir in 1 cup of tomato sauce and salt and pepper.

5. Fill the zucchini boats with the chicken mixture evenly. Pour remaining ½ cup tomato sauce over the zucchini boats and cover the dish with aluminum foil.

6. Bake for about 40 minutes. Take the dish out of the oven and remove foil. Then add shredded cheese evenly over the boats. Bake for about 5 minutes until cheese is melted.

7. Garnish with chopped basil and serve.

Serves 3-4 | Time to Table 60 mins