Get the Recipe: Chipotle Chicken Zucchini Boats
Make the best stuffed zucchini boats with this cheesy chipotle chicken recipe! This easy family dinner is ultra creamy with the addition of cottage cheese, making it the perfect low-carb, high-protein meal.
Ingredients
- 3 medium zucchini
- 3 cups chicken, cooked, shredded
- 3/4 cup blended cottage cheese
- 1 tablespoon chipotle pepper, chopped
- 1-1/2 tablespoons adobo sauce, from the can of chipotle peppers
- 1 tablespoon taco seasoning
- 1/4 cup jalapeño pepper, seeded, finely chopped
- 1/4 cup onion, finely chopped
- 1-3/4 cup cheddar cheese, shredded
Equipment
Instructions
- Preheat the oven to 350 degrees.
- Slice the zucchini lengthwise and use a small spoon or teaspoon to remove the inside of the zucchini to form a boat. Place the zucchini in a 9x13 dish.
- In a medium size bowl combine the chicken, cottage cheese, adobo sauce, chipotle pepper, taco seasoning, jalapeno, onion and 3/4 cup of the shredded cheddar.
- Spoon the mixture into the zucchini boats, lightly pressing down.
- Top with the remaining cup of shredded cheddar cheese.
- Bake the zucchini boats 20-25 minutes until zucchini is fork tender.
Notes
- Optional chipotle drizzle seen in the photos is 1/4 cup sour cream or plain Greek yogurt mixed with adobo sauce to taste. This is a great smokey, savory sauce we love on tacos.
- I used this can for my chipotle pepper and adobo sauce.
- Net carbs per zucchini boat: 3.9
Serving: 1 zucchini boat, Calories: 323kcal, Carbohydrates: 4.3g, Protein: 31.9g, Fat: 18.7g, Cholesterol: 99.3mg, Sodium: 460.3mg, Fiber: 0.4g, Sugar: 2.2g
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