If you’re looking for a new way to spice up zucchini on a ketogenic diet, you’ve come to the right place! We use zucchini as a flavor vessel, fill it with broccoli and chicken, then tip with cheese and bake. The outcome is just as delicious as you would think.
We’ve all seen keto stuffed peppers and stuffed jalapenos (of course, making one of my favorites – jalapaneo poppers). Now it’s time for a stuffed zucchini! The texture of the zucchini after being roasted will still have a nice bite that stands up to the cheesy gooey filling inside. It’s a perfect lunch for you to have when you want something a little out of the ordinary.
The filling on the inside is just perfect and really comes together with all of the flavors. It’s almost a chicken vegetable medley with cheese and sour cream holding everything together. If your macros can fit, I certainly advise to add bacon as it’s a perfect addition to this. Aside from adding extra sour cream, you could do a light drizzle of ranch on top just to make the flavors pop that much more!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
10 oz. Zucchini (2 large zucchini, hallowed out)
2 tbsp. Butter
3 oz. Cheddar Cheese, shredded
1 cup Broccoli
6 oz. Rotisserie Chicken, shredded
2 tbsp. Sour Cream
1 stalk Green Onion
Salt and Pepper to taste
This makes a total of 2 servongs of Broccoli Chicken Zucchini Boats. Each serving comes out to be 34g Fats, 5g Net Carbs, and 30g Protein.
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