Are you ready to embark on a culinary adventure that combines the savory goodness of chicken, the irresistible crunch of bacon, and the creamy delight of ranch dressing—all nestled in tender zucchini boats? Say goodbye to boring meals and hello to a low-carb, keto-friendly dish that will have your taste buds singing! These Chicken Bacon Ranch Zucchini Boats are not only easy to prepare but also packed with flavor and nutrition, making them the perfect solution for a quick weeknight dinner or a satisfying lunch. Dive into this recipe and discover how to create a meal that’s as delicious as it is healthy, and watch your family come back for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium zucchini
- 2 cups cooked shredded chicken
- 1/2 cup ranch dressing
- 1 cup cooked bacon, chopped
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your zucchini boats cook evenly and become tender.
- Wash the zucchini thoroughly under running water to remove any dirt. Cut each zucchini in half lengthwise to create the 'boats'. Use a spoon to scoop out the seeds and some of the flesh, creating a hollow space for the filling. Be careful not to scoop too much, as you want the zucchini to hold its shape.
- In a mixing bowl, combine the cooked shredded chicken, ranch dressing, chopped bacon, and half of the shredded cheese. Mix well until all ingredients are evenly coated with the ranch dressing. Season the mixture with salt and pepper to taste.
- Place the hollowed zucchini halves on a baking sheet lined with parchment paper or lightly greased with cooking spray. This will prevent sticking and make for easier cleanup.
- Evenly distribute the chicken and bacon mixture into each zucchini boat, pressing it down gently to pack it in. Make sure to fill each boat generously.
- Once all the zucchini boats are filled, sprinkle the remaining shredded cheese on top of each boat. This will create a delicious cheesy crust as it bakes.
- Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Once cooked, remove the zucchini boats from the oven and let them cool for a few minutes before serving. This will help the filling set slightly and make them easier to handle.
- Serve the Chicken Bacon Ranch Zucchini Boats warm, garnished with additional ranch dressing or chopped green onions if desired. Enjoy your low-carb, keto-friendly meal!
Tips
- Choose the Right Zucchini: Look for medium-sized zucchinis that are firm and free from blemishes. They should be large enough to hold a generous filling but not so big that they become watery.
- Prep Ahead: You can prepare the filling in advance and store it in the refrigerator for up to a day. This way, you can simply assemble and bake the zucchini boats when you’re ready to eat.
- Customize Your Filling: Feel free to get creative! Add diced bell peppers, onions, or even some spicy jalapeños to the filling for an extra kick. You can also substitute the chicken with shredded turkey or a plant-based protein for a different twist.
- Perfect Cheese Melt: For an even cheesier experience, broil the zucchini boats for the last 2-3 minutes of cooking. Just keep a close eye to prevent burning!
- Garnish for Flavor: Don’t forget to garnish with fresh herbs or additional ranch dressing before serving. A sprinkle of chopped chives or parsley can elevate the dish visually and add a fresh flavor.
- Serving Suggestions: These zucchini boats pair wonderfully with a side salad or some steamed vegetables for a complete meal. They also make great leftovers, so consider making a double batch!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 110mg
