Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 4
Chicken and ranch are one of my favorite combos. And the bacon is a must, too! As for this easy recipe, you’ll get everything in one hit. Low-carb zucchini boats filled with a scrumptious mixture of chicken, bacon, ranch, and cheeses, then baked to perfection! This tasty dish is excellent for people who are looking for a low-carb, healthy, and nutritious dinner.
These chicken, bacon, and ranch zucchini boats are a staple at home. They are incredibly easy to whip up using a few simple ingredients and ready in less than an hour. This dish is also great if you are on a strict keto diet.
If you are searching for the best low-carb recipe, you have to give these chicken bacon ranch zucchini a try soon. Enjoy this as the main meal or as a low-carb side dish.
Ingredients
4 medium zucchini
1 lb chicken breast raw
1 clove of garlic, minced
3 strips of bacon, cooked and chopped
1/2 c. ranch dressing
1/2 c. Mexican blend cheese
salt and pepper to taste
How to make Chicken Bacon Ranch Zucchini Boats
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Boil the chicken in a medium pot until the internal temperature of the chicken reaches 165 degrees. Take the chicken out of the pot and shred using two forks.
Step 3: Place the chicken, bacon, garlic, ranch, salt, and pepper in a medium mixing bowl. Mix well until blended.
Step 4: In half lengthwise, slice the zucchini. Scoop the seeds out using a spoon to make a well for the filling. Into a 13 x 9-inch baking pan, place the zucchini, then fill it with the chicken mixture. On top, sprinkle the cheese.
Step 5: Using aluminium foil, tent the pan. Place in the preheated oven and bake for about 20 minutes. Uncover and resume baking for additional 5 minutes.
Nutrition Facts:
Calories: 428 kcal | Carbohydrates: 9g | Protein: 32g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 682mg | Potassium: 994mg | Fiber: 2g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 37.7mg | Calcium: 139mg | Iron: 1.5mg
Ingredients
- 4 medium zucchini
- 1 lb chicken breast raw
- 1 clove of garlic, minced
- 3 strips of bacon, cooked and chopped
- 1/2 c. ranch dressing
- 1/2 c. Mexican blend cheese
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Boil the chicken in a medium pot until the internal temperature of the chicken reaches 165 degrees. Take the chicken out of the pot and shred using two forks.
Step 3: Place the chicken, bacon, garlic, ranch, salt, and pepper in a medium mixing bowl. Mix well until blended.
Step 4: In half lengthwise, slice the zucchini. Scoop the seeds out using a spoon to make a well for the filling. Into a 13 x 9-inch baking pan, place the zucchini, then fill it with the chicken mixture. On top, sprinkle the cheese.
Step 5: Using aluminium foil, tent the pan. Place in the preheated oven and bake for about 20 minutes. Uncover and resume baking for additional 5 minutes.
