These chicken bacon ranch zucchini boats pair zucchini halves with chicken, a little bacon and a creamy homemade ranch-style filling.
Tips for chicken bacon ranch zucchini boats
Bacon weight is after cooking; no additional bacon drippings are used. Use all zucchini centers so the ingredient estimate matches. No bottled ranch is included. Dairy sauce and zucchini may soften after freezing.
Helpful equipment: A rimmed sheet pan supports the zucchini boats and catches cooking juices. Compare rimmed sheet pans on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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Chicken Bacon Ranch Zucchini Boats
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 1 1/2 lb boneless skinless chicken breast, raw
- 4 medium zucchini, halved lengthwise, edible weight including centers About 2 lb total, including scooped centers.
- 13 Tbsp plain nonfat Greek yogurt
- 7/8 cup cheddar, shredded Loosely filled, or 3 1/2 oz shredded cheese.
- 1/2 cup bacon, cooked and crumbled, cooked weight Cooked and crumbled; about 1 3/4 oz.
- 1 tsp garlic powder
- 1 1/4 tsp onion powder
- 1 Tbsp dried dill
- 2 1/4 tsp olive oil
- 1/3 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oven to 400°F. Halve four medium zucchini lengthwise. Scoop a shallow channel, leaving 1/4-inch walls; chop and keep all scooped flesh. Brush boats with measured oil and bake cut side up on a lined sheet for 12 minutes.
- Meanwhile poach chicken in plain water at a gentle simmer for 15–20 minutes, until every piece reaches 165°F. Shred on a clean board. Discard plain poaching water.
- Cook chopped zucchini centers in a dry nonstick skillet for 5–7 minutes to evaporate excess water. Remove from heat. Mix with chicken, yogurt, cooked bacon, garlic powder, onion powder, dill, salt, pepper and half the cheddar.
- Fill eight boats evenly and top with remaining cheddar. Bake for 15–20 minutes until zucchini is tender and filling reaches 165°F.
- Serve two boats per portion, including any filling that spills onto the pan.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.