Description
Craving something cozy, cheesy, and downright satisfying without the carb crash? These Chicken Bacon Ranch Zucchini Boats are the answer. Packed with juicy shredded chicken, crispy bacon, melty cheddar, and a tangy ranch twist, they’re the loaded potato skins’ greener, leaner cousin. Ready in just 35 minutes, they’re perfect for busy weeknights, picky eaters, or impressing your salad-fatigued self with something comforting and keto-chic.
Ingredients
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2 medium zucchinis, halved and scooped
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2 cups cooked shredded chicken (rotisserie works great!)
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4 slices crispy bacon, chopped
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3 oz softened cream cheese
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¼ cup ranch dressing
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1 tbsp dry ranch seasoning
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1 cup shredded cheddar (½ for filling, ½ for topping)
Instructions
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Preheat oven to 375°F (190°C). Grease a baking dish.
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Prep boats: Halve zucchinis lengthwise, scoop out center, sprinkle with salt, let sit 10 mins. Pat dry.
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Make filling: In a bowl, mash cream cheese, ranch dressing, and seasoning. Fold in chicken, bacon, chopped zucchini scraps, and half the cheddar.
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Stuff & top: Fill each zucchini generously. Top with remaining cheese and extra bacon.
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Bake 20–25 mins until cheese is bubbly and zucchini is tender. Broil 1–2 mins for golden top. Rest 5 mins before serving.
Notes
⚓ Salt & dry zucchini before stuffing—no soggy bottoms!
⚓ Mix filling gently—overmixing = pasty texture.
⚓ Rest 5 mins post-bake for perfect scoops.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 330 kcal per serving
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 27g