Not sure what to do with your leftover BBQ chicken? Stuff it in a zucchini and call it a boat. Dinner is done! These are a whole family favorite around here! Even my pickiest will eat an entire zucchini all on her own! I swear you call a veggie a boat and suddenly it becomes less gagable and more edible.
BBQ Chicken Zucchini Boats by Clean Eats & Treats
To make your boats, slice your zucchini lengthwise and hollow out the seeds with a small spoon. Don’t remove too much or your “boat” won’t be sturdy enough to pick up and eat like a footlong sub! We like to eat with our hands around here. You could slice with a fork and knife if you’d prefer!
Zucchini “boats” by Clean Eats & Treats
I love homemade BBQ sauce but if you’re in a pinch and don’t have time Stubbs is a good choice as well!
Clean Eats BBQ Sauce
- 2 cans tomato sauce
- 1 cup pineapple juice
- 3 Tbsp raw honey
- 1 tsp franks red hot sauce
- 1 tsp smoked paprika
- 1/2 Tbsp garlic powder
- 1/4 cup apple cider vinegar
- 1 small can mild green chiles
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 tbsp prepared mustard
- 2-4 tbsp brown sugar
- 2 tbsp tomato paste
- Salt and pepper to taste
- In a bowl combine all ingredients and whisk well.
- Add to a saucepan and heat to medium.
- Bring to a boil and reduce heat to low.
- Continue cooking until sauce thickens, stirring frequently.
- Remove from heat when desired thickness is reached.
- Set aside.
BBQ Chicken stuffed Zucchinni Boats
- 4 bonesless skinless chicken breasts
- Salt and Pepper
- BBQ sauce recipe above
- 4 medium zucchini sliced lengthwise and seeds removed
- 8 slices bacon
- 1/2 cup quality sharp cheddar cheese
- kosher salt and pepper
- sprinkle of garlic powder
Add 4 boneless skinless chicken breasts to a crock pot and set to low.
Season Chicken with kosher salt and pepper.
Add enough BBQ sauce to cover chicken.
Cook on low for 4-6 hours or until chicken shreds easily with a fork.
Add more sauce if needed.
Preheat oven to 350 degrees
Line a cookie sheet with foil and spray with oil.
Arrange zucchini in a single layer and pierce each boat with a fork.
Sprinkle with garlic powder, kosher salt and pepper.
Bake for 25 min.
While boats are in the oven, cook bacon and crumble. Set aside.
Remove boats from oven and stuff with shredded BBQ chicken, bacon and cheddar cheese.
Place back in oven and cook for an additional 5-10 minutes or until cheese is melted.
Serve with a chopped salad and homemade ranch and enjoy!