Try this stuffed zucchini for a very easy and light dinner or lunch.

  • Serves:
  • Prep time:
  • Cooking time:
  • Carbs per serving:
  • 2 large zucchini, hollowed out
  • 2 tbsp. Butter
  • 85 grams Cheddar Cheese, shredded
  • 1 cup chopped tomatoes
  • 170 grams of Rotisserie Chicken, shredded
  • 2 tbsp. Sour Cream
  • Salt and Pepper to taste
  • Preheat the oven to 200 degrees and cut the zucchini you’re using in half lengthwise.
  • Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ - 1 cm thick.
  • Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven for about 20 minutes.
  • While zucchini is cooking, shred your rotisserie chicken and measure out 170 grams. Cut up tomato into small pieces, and combine both with sour cream. Season with salt and pepper.
  • Once the zucchini is done, take them out and add your chicken and tomato filling.
  • Sprinkle cheddar cheese and bake for an additional 10-15 minutes or until the cheese is melted and browning.
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