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!

Mama Megan's Meatballs

So unfortunately for you guys I'm one of those horrible people who doesn't measure anything when cooking my own recipes. I apologize in advance but honestly you're going to want to mess around cooking these a few times before you find your own personal sweet spot.

Ingredients:

1 lb ground turkey

Italian breadcrumbs (between 1/2 cup and 1 cup)

Mozzarella cheese (to taste)

Parmesan cheese (anywhere from a 1/4 cup to 3/4 cup)

Basil (to taste)

Chives (to taste)

Minced onions (to taste)

Red pepper flakes (to taste)

One egg

Garlic (I use both powder and fresh minced)

Parsley (to taste)

Oregano (to taste)

About 1 tsp Worcestershire sauce or A1 sauce (or both) 

1 package mozzarella cheese sticks

Your favorite pasta sauce. I usually mix ragu with something a little more "Italian" like prego or Aldis brand and add sugar and red pepper to taste.

Step 1: Plug in your crockpot and fill it with pasta sauce. Set it on low. Preheat the oven to 450 degrees

Step 2: Mix the rest of the above ingredients except for the mozzarella cheese sticks in a bowl.

Step 3: Chop the mozzarella cheese sticks into cubes, and roll the meatballs around the cubes.

Step 4: Put the meatballs in the oven for anywhere from 10 to 20 minutes depending on the size of the balls and how long you plan on leaving them in the crockpot.

Step 5: Transfer the meatballs from the pan to the crockpot and set it to medium heat. Let them simmer for as long as you have til dinner time (the longer they stay in the sauce the more it will seep into the meatballs and the more flavorful they will be)

Serve with pasta or on subs.

Need a slow cooker? Check out this programmable one!