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Illustration of two chicken bacon ranch zucchini boats topped with cheddar.

Chicken Bacon Ranch Zucchini Boats

Zucchini halves packed with chicken, a little bacon and a creamy homemade ranch-style filling.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 equal portions
Calories 472 kcal

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

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.
Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
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.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.