BBQ Chicken Zucchini Boats

Instructions:

To make the zucchini boats: preheat oven to 400 degrees. Coat a rimmed baking sheet with nonstick cooking spray. 

Use a spoon to hollow out the centers of each zucchini half, leaving about 1/2 inch rim to create boats. Place the zucchini on the prepared baking sheet and coat lightly with nonstick cooking spray.

To make the BBQ Sauce: In a small bowl, whisk together all the BBQ sauce ingredients and set aside.

In a medium skillet, heat the olive oil, over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the garlic and cook for 1 to 2 minutes, until fragrant. Transfer the onion and garlic to a large bowl and add the chicken.

Add most of the prepared BBQ sauce to the bowl, leaving a few tablespoons aside for topping, and mix well to coat the chicken.

Spoon the BBQ chicken mixture evenly into the prepared zucchini boats. Top each with a little of the remaining BBQ sauce. Bake for 20 to 25 minutes, until the zucchini is completely heated through and fork-tender.

Serve with your favorite toppings: Dairy-free ranch, cilantro, lime, pineapple, avocado, etc.

NOTES:

There are a few ways to cook the chicken for this:

Oven:  Bake at 400 degrees F for 15 to 20 minutes - check with meat thermometer 165 degrees F.

Pressure Cooker:  Add 1 cup chicken broth then cook on high for 15 minutes, natural release for 5 minutes, then remove lid.

Slow Cooker:  Add 1 cup chicken broth and cook on low for 3 hours.

For a quick version of this recipe, use well-drained canned chicken, prepared BBQ sauce, and store-bought ranch dressing.  

To make the dairy-free ranch and the bbq sauce, simply whisk all of the ingredients together in a bowl. Store in the refrigerator if not using right away.