Chicken Bacon Ranch Zucchini Boats
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 zucchini boats
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Calories
274 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Ranch Zucchini Boats
Description
To prepare this dish, medium halved zucchinis are scooped out to create boats, with the flesh reserved from two zucchinis for the filling. The filling consists of ground chicken cooked with onion, garlic, diced red bell pepper, and the chopped zucchini flesh, all seasoned with ranch mix and simmered with diced tomatoes. After cooking, this mixture is spooned firmly into the zucchini shells to maximize filling without overstuffing.
The filled boats are topped with shredded cheddar cheese and cooked chopped bacon before baking at 400°F, allowing the cheese to melt and the flavors to meld. The result is a savory and moist main or side dish with contrasting textures of tender zucchini, meaty filling, melted cheese, and crispy bacon.
This recipe does not provide additional notes, but pressing the filling firmly into the boats prevents falling apart. Preparing the boats on foil-lined baking dishes simplifies cleanup. The combination of ranch seasoning and bacon adds depth and typical flavor to this comforting vegetable dish suitable for a family dinner.
Ingredients
- 4 zucchini cut in half lengthwise, medium
- 2 tablespoons olive oil
- 1 lb ground chicken
- 1 onion diced, small
- 4 cloves garlic minced
- 1/2 red bell pepper diced
- zucchini flesh from 2
- 1 oz package Ranch dressing mix
- 1 1/2 cups diced tomatoes canned
- 1 cup cheddar cheese shredded
- 8 lices Bacon cooked and chopped
Instructions
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add ground chicken. Using a wooden spoon, break it up while it cooks. Cook until no longer pink and push to one side of the pan.
- Add diced onion, garlic, diced bell pepper, chopped zucchini flesh and Ranch dressing mix. Stir and cook for 3-5 minutes.
- Add diced tomatoes. Stir well and simmer on low for about 15 minutes. Taste and adjust for salt and pepper if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the chicken mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese and chopped bacon.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8zucchini boats
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 605mg | 25% |
| Potassium | 725mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 95mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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