# What You Need:
→ 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)
# How-To 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. Scoop out the center with a spoon, leaving approximately 1/4 inch shell intact. Reserve 1/2 cup of scooped flesh, chop finely, and set aside.
03 - Place zucchini boats cut-side up in prepared baking dish. Brush lightly with olive oil and season with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté chopped onion for 2-3 minutes until softened. Add reserved zucchini flesh and cook for 1-2 minutes more.
05 - In a bowl, combine shredded chicken, sautéed onion and zucchini mixture, and BBQ sauce. Mix thoroughly until evenly distributed.
06 - Divide chicken mixture evenly among zucchini boats. Sprinkle shredded cheddar cheese over the top of each boat.
07 - Cover baking dish with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 5 minutes until cheese is melted and bubbly. Remove from oven and allow to cool slightly.
09 - Garnish with fresh cilantro if desired. Serve warm.
