Broccoli Chicken Zucchini Boats

Broccoli Chicken Zucchini Boats

Serving Size: Each serving comes out to be 492.5

Calories per serving: 32.28g

Fat per serving: 10.74g

Broccoli Chicken Zucchini Boats


  • 2 tablespoons butter
  • 3 ounces shredded cheddar cheese
  • 1 cup broccoli
  • 6 ounces shredded rotisserie chicken
  • 2 tablespoons sour cream
  • 1 stalk green onion
  • Salt and pepper to taste


  • 1. Preheat the oven to 400°F and cut the zucchini you’re using in half lengthwise. The longer the zucchini the better for this recipe.
  • 2. Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ – 1 cm thick.
  • 3. Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven. This allows the zucchini to cook down a little while you prepare the filling. This should take about 20 minutes.
  • 4. Shred your rotisserie chicken using two forks to pull the meat apart. Measure out 6 oz. and put the rest in the refrigerator for another meal. A chicken, bacon, and ranch salad is perfect for lunch!
  • 5. Cut up your broccoli florets until they’re bite sized. Combine the chicken and broccoli with sour cream to keep them moist and creamy.
  • 6. Season in this step as well.
  • 7. Once the zucchini has had a chance to cook, take them out and add your chicken and broccoli filling.
  • 8. Sprinkle cheddar cheese over the top of your chicken and broccoli and pop them back into the oven for an additional 10-15 minutes or until the cheese is melted and browning.
  • 9. Garnish with chopped green onion and enjoy with more sour cream or mayo


Net Carbs, and 39.23g Protein