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Chicken Bacon Ranch Zucchini Boats
Zucchini boats with chicken bacon ranch are the ideal low-carb meal that will please everyone. The boats are flavorful, nutritious, and relatively simple to make. A tasty and crisp, tender supper may be made with some ground chicken, bacon, ranch flavor, and cheese.
In our cooking, zucchini is a favorite ingredient. They are wholesome, low in carbohydrates, filling, and perfect for the Keto diet.
Ranch Chicken Bacon If you’re searching for a low-carb dinner, zucchini boats are fantastic as a main dish. The boats may be used as an appetizer or side dish in addition to what we typically eat them as. The majority of people aren’t even aware that zucchinis are among the greatest low-carb vegetables available.
We aim to utilize them as frequently as we can because of their advantages. Additionally, they are constantly available in stores, making them almost year-round.
Without a doubt, this dish is really simple to prepare. Simply use a spoon to scoop out the zucchini boats, then fill them with the chicken mixture. Save any leftover filling in the refrigerator for later use. The filling may be combined with spaghetti and marinara sauce or used in a stir fried. Additionally, these zucchini boats keep nicely in the fridge and may be served up for lunch or dinner the next day.
Is zucchini good for you?
Zucchini is perfect to consume on a keto diet. It is one of those veggies that are very low in carbs at only 3 grams net carbs per cup. In addition, it has a good source of vitamin C and can lower blood sugar levels, or help with weight loss.
Try these with our Crispy Baked Chicken Thighs
Ingredients
- 4 medium zucchini (cut in half lengthwise)
- 2 tablespoons olive oil
- 1 lb ground chicken
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1/2 red bell pepper (diced)
- Flesh from 2 zucchini
- 1 1oz package Ranch Dressing mix
- 1 1/2 cups canned diced tomatoes.
- 8 slices bacon (cooked and chopped)
- 1 cup Cheddar cheese (shredded)
Instructions
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add ground chicken. Using a wooden spoon, break it up while it cooks. Cook until no longer pink and push to one side of the pan.
- Add diced onion, garlic, diced bell pepper, chopped zucchini flesh and Ranch dressing mix. Stir and cook for 3-5 minutes.
- Add diced tomatoes. Stir well and simmer on low for about 15 minutes. Taste and adjust for salt and pepper if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the chicken mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese and chopped bacon.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
