BBQ Chicken Bacon Corn Zucchini Boats

Zucchini boats filled with all of your favorite BBQ chicken pizza toppings! Like the traditional pizza, these BBQ Chicken Zucchini boats are stuffed with tangy BBQ shredded chicken, red onion, smoked gouda, and mozzarella cheeses, and they are garnished with cilantro.

These Chicken Bacon Corn Zucchini Boats are a must-try if you’re searching for a novel way to savor the bounty of summer zucchini. Each bite is enticing because to the combination of crunchy bacon, protein-rich chicken, and colorful vegetables, as well as a blend of cheeses and spices. This meal is a crowd-pleaser for a summer event or ideal for a family dinner.

These zucchini boats are a healthy and filling lunch in addition to being a visual feast. Fresh zucchini, sweet corn, and savory bacon combine to produce a harmonious blend of flavors, and the inclusion of brown rice and a variety of vegetables, including cauliflower and carrots, completes the dish. Every bite is cheesy perfection thanks to the melting Colby Jack cheese on top and the delicious tang from the feta crumbles.

Ingredients:

• Four huge zucchini.
• One and a half cups of cooked brown rice.
• One chicken breast, thinly sliced.
• Half a pound of bacon, finely chopped.
• Four corn ears with the kernels removed.
• 3/4 cup chopped carrots.
• 3/4 cup chopped cauliflower.
• Half a big sliced onion.
• One tablespoon of cumin.
• To taste, add salt and pepper.
• Two teaspoons of olive oil.
• 3/4 cup crumbled feta.
• Half a cup of shredded mozzarella cheese.
• A sprinkling of chopped cilantro.

Instructions:

1. Halve the zucchini and hollow them out.
2. Put aside.
3. In a skillet, heat the oil.
4. Add the chopped onion.
5. Saute the onion until it becomes transparent.
6. Add diced cauliflower, diced carrots, and corn kernels with the ears taken off.
7. Cook over medium-high heat until the cauliflower and carrots are tender. Season with salt, pepper, and 1/2 tablespoon cumin.
8. After adding the rice and turning off the heat, set it aside.
9. Add the diced chicken breast and bacon to a another skillet, then top with 1/2 Tbs cumin and simmer.
10. When the meat is done, mix it with the vegetable mixture and add the feta crumbles.
11. Pour the mixture into hollowed-out zucchini boats.
12. Add mozzarella cheese on top.
13. Wrap with foil.
14. Bake for 40 minutes at 425.
15. After uncovering, bake for a further five to ten minutes until cheese is melted.
16. Sprinkle the zucchini boats with chopped fresh cilantro.

You Would Also Love: Broccoli Chicken Casserole Recipe