# Components:
→ 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 certified
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Wash zucchini thoroughly. Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center, leaving approximately 1/4 inch shell intact to form a boat structure. Reserve 1/2 cup of scooped flesh, chop it finely, and set aside.
03 - Arrange zucchini boats cut-side up in prepared baking dish. Lightly brush with olive oil and season with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté chopped red onion for 2-3 minutes until softened and translucent. Add reserved chopped zucchini flesh and cook for 1-2 minutes until tender.
05 - In a mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and BBQ sauce. Fold together until evenly distributed.
06 - Evenly distribute chicken mixture into zucchini boats using a spoon. Sprinkle shredded cheddar cheese generously over the top of each boat.
07 - Cover baking dish tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
08 - Remove from oven and allow to cool for 2-3 minutes. Garnish with fresh cilantro if desired. Serve warm.
