# Ingredient List:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small red onion, finely chopped
→ Protein
03 - 2 cups cooked chicken breast, shredded
→ Sauces
04 - 1/2 cup BBQ sauce, gluten-free preferred
→ Dairy
05 - 1/2 cup reduced-fat shredded cheddar cheese
→ Herbs and Seasonings
06 - 1 teaspoon olive oil
07 - Salt and pepper to taste
08 - 2 tablespoons fresh cilantro, chopped, optional for garnish
# Recipe Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Wash zucchini and slice each lengthwise in half. Using a spoon, carefully scoop out the center flesh, leaving approximately 1/4 inch shell intact to form the boat structure. Reserve 1/2 cup of scooped flesh and chop finely.
03 - Arrange zucchini boats cut-side up in prepared baking dish. Lightly brush with olive oil and season generously with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until softened. Add reserved chopped zucchini flesh and cook 1 to 2 minutes additional.
05 - In a mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and BBQ sauce. Stir thoroughly to distribute sauce evenly throughout chicken.
06 - Divide chicken mixture evenly among zucchini boats, spooning filling into each cavity. Top each boat with shredded cheddar cheese, distributing equally.
07 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes.
08 - Remove foil and bake 5 minutes additional until cheese is melted and bubbly. Remove from oven and cool slightly. Garnish with fresh cilantro if desired. Serve warm.
