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Ketogenic
Recipe Ingredients
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
Recipe Instructions
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1
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Preheat the oven to 400F and cut the zucchini you’re using in half lengthwise. The longer the zucchini the better for this recipe. |
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2
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Using a spoon, scoop out most of the zucchini until you’re left with a shell about ½ – 1 cm thick |
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3
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Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven. This allows the zucchini to cook down a little while you prepare the filling. This should take about 20 minutes. |
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4
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Shred your rotisserie chicken using two forks to pull the meat apart. Measure out 6 oz. and put the rest in the refrigerator for another meal. A chicken, bacon, and ranch salad is perfect for lunch! |
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5
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Cut up your broccoli florets until they’re bite sized. |
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6
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Combine the chicken and broccoli with sour cream to keep them moist and creamy. Season in this step as well. |
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7
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Once the zucchini has had a chance to cook, take them out and add your chicken and broccoli filling. |
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8
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Sprinkle cheddar cheese over the top of your chicken and broccoli and pop them back into the oven for an additional 10-15 minutes or until the cheese is melted and browning. |
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9
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Garnish with chopped green onion and enjoy with more sour cream or mayo! |
Nutrition Facts
Serving Size (2)
Recipe yields
Amount per serving
Calories
Total Fat
34g
Sugar
0g
Total Carbs
5g
Protein
30g
