# What You'll 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 certified
→ Dairy
05 - 1/2 cup reduced-fat shredded cheddar cheese
→ Herbs and Seasonings
06 - 1 teaspoon olive oil
07 - Salt and black pepper to taste
08 - 2 tablespoons fresh cilantro, chopped, optional for garnish
# Step-by-step Directions:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Wash zucchini thoroughly and slice each lengthwise in half. Using a spoon, carefully scoop out the center flesh, leaving approximately 1/4 inch shell intact to form a boat structure. Reserve 1/2 cup of the scooped flesh and chop finely.
03 - Arrange zucchini halves cut-side up in the prepared baking dish. Brush lightly with olive oil and season with salt and black pepper.
04 - Heat 1 teaspoon olive oil in a skillet over medium heat. Sauté the chopped red onion for 2-3 minutes until translucent. Add the reserved chopped zucchini flesh and cook for 1-2 minutes until softened.
05 - In a mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and BBQ sauce. Stir until evenly incorporated.
06 - Distribute chicken filling evenly among zucchini boats, mounding slightly. Top each boat with shredded cheddar cheese.
07 - Cover baking dish with aluminum foil and bake for 20 minutes until zucchini becomes tender.
08 - Remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
09 - Remove from oven and allow to cool for 2-3 minutes. Garnish with fresh cilantro if desired. Serve warm.
