The mid-summer creativity is underway! The garden is flourishing with produce galore! So now we create the meals around what we have coming out of the garden. Zucchini wins the race by far. So, this weeks what are we making Monday is chicken, bacon, ranch zucchini boats. This is a low carb, high fiber, delicious summer meal.
The great thing about zucchini boats is that they’re very versatile. We’ve made a Mexican version with beef, black beans, salsa, sour cream and cheese. And also a spaghetti version with beef (or sausage) mushrooms, spaghetti sauce and cheese. The options are expansive! More ideas…Chicken alfredo, a version of stuffed bell peppers (with zucchini though), meatball marinara, chicken Caesar is another favorite of ours! So go ahead, get CREATIVE!
Chicken, Bacon, Ranch Zucchini Boats
Ingredients
- 2 medium or 1 large Zucchini
- 1 cooked chicken breast
- 2 strips cooked bacon or bacon crumbles
- 1/2 cup ranch dressing homemade ranch in notes
- 1/2 cup shredded cheese
Instructions
- Wash and cut zucchini lengthwise, scoop out seeds and create a well in the center
- Preheat oven to 400 degrees
- drizzle olive oil, garlic powder, parsley, and black pepper on the inside flesh of the zucchini
- Place in oven on parchment lined cookie sheet and bake for 15 minutes. Zucchini should be starting to get soft
- Remove from oven and fill with chicken, bacon crumbles, ranch and cheese
- Place back in oven and cook another 10-15 minutes until heated through and cheese is melted
