Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4


  • 1 pound chicken breast raw
  • 4 medium zucchini
  • 3 strips bacon cooked and chopped
  • 1 clove garlic minced
  • 1/2 cup ranch dressing
  • salt and pepper to taste
  • 1/2 cup Mexican blend cheese

Recipe Video


  • Preheat oven to 400 degrees.
  • In a medium pot boil your chicken until it reaches an internal temperature of 165 degrees. Remove your chicken from the pot and use two forks to shred the chicken.
  • In a medium mixing bowl stir together the chicken, bacon, garlic, ranch, salt, and pepper.
  • Cut your zucchini in half lengthwise. Using a spoon scoop the seeds out of the zucchini to create a well for your filling. Place the zucchini into a 13×9 baking pan.
  • Fill the zucchini with your chicken mixture.
  • Sprinkle the tops of the zucchini with cheese and cover the pan with aluminum foil.
  • Bake for 20 minutes and remove the aluminum foil and continue to bake for another 5 minutes.


Calories: 428kcal | Carbohydrates: 9g | Protein: 32g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 682mg | Potassium: 994mg | Fiber: 2g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 37.7mg | Calcium: 139mg | Iron: 1.5mg

 Course Dinner

 Cuisine American

 Keyword Chicken Bacon Ranch Zucchini Boats, Low Carb Zucchini Boats