My New Favorite Keto Recipe: Zucchini Chicken Cheddar & Broccoli Boats

We’ve all seen keto stuffed peppers and stuffed jalapenos, but today I stumbled across a recipe for stuffed zucchini!! The texture of the zucchini after being roasted still has 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 absolutely perfect and really brings all the flavors together. It’s almost a chicken vegetable medley with cheese and sour cream. If your macros can fit, I certainly advise adding 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!

You will need:

• 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

Directions:

1. Preheat the oven to 400 F and cut the zucchini in half lengthwise. The longer the zucchini the better for this recipe.


2. Scoop out most of the zucchini with a spoon until you’re left with a shell about ½ – 1 cm thick.


3. Pour 1 tbsp. of melted butter into each zucchini boat, season with salt/pepper and place them in the oven. Leave in the oven for about 20 minutes while you prepare the filling.


4. 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.


5. Cut up your broccoli florets into bite sized pieces.


6. Combine the chicken and broccoli with sour cream and add your seasoning.


7. Once the zucchini has had a chance to cook, take them out and add your chicken and broccoli filling.


8. 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.


9. Garnish with chopped green onion and enjoy with more sour cream or ranch!

Sunday Dinner!

So Sunday nights my fiance gets off work at 5, which for him is pretty early. As such, we get to eat dinner as a family! A bit of a rarity round these parts. We tend to all eat separately when we're hungry and the kids are primed for bed before he even gets home most nights. 


Tonight it's scalloped potatoes, garlic roast chicken, sweet carrots, cheesy broccoli, stuffing with sauteed zucchini and sweet peppers. Find my recipes below:

Scalloped Potatoes

Ingredients:

• 4 pounds potatoes, peeled and sliced
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/4 cups shredded cheddar cheese
• 3 oz Swiss cheese finely chopped
• 2 medium onions finely chopped
• 1 1/2 cups milk
• 2 tablespoons parsley
• 1/4 cup cooked bacon crumbles

Instructions:

1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all. 

2. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley and bacon crumbles.

Sweet Carrots

Ingredients:

• 1 pound bag baby carrots
• 4 tablespoons butter
• 1/4 cup water
• 1/4 cup maple syrup
• 1/4 cup orange juice
• 1/2 teaspoon cinnamon sugar
• 1/4 teaspoon salt

Instructions:

1. Place all ingredients in a medium, heavy saucepan

2. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze. (about 15 minutes) 

3. Remove from heat and serve.

I used this recipe for my garlic roast chicken.

I cheat and use Stove Top for my stuffing, but I mix it up by throwing in some sauteed zucchini and sweet peppers.

I hope all of you are enjoying time with your families this Sunday.