another version of the stuffed zucchini boat! this one is really, really good. it is filled with shredded chicken, broccoli, garlic, onions, cream cheese and shredded cheddar [+ more]. you can always alter the ingredients to make it a bit more healthy - reduce the amount of butter used, swap the sour cream for plain Greek yogurt and use reduced-fat cream cheese [there is no difference in flavor, I actually always buy the reduced-fat.]
DISCLAIMER -- my photo taking skills were not up to par on this one, guys! BUT if I'm being honest, it's because I wanted to eat these up instead of trying for a better shot because they are that good.
this here is how I would have liked for them to look for you - photo cred: Ruled.Me
chicken + broccoli + cheddar zucchini boats
yields: 3 servings prep time:20 minutes cook time: 10-15 minutes
INGREDIENTS
4 large zucchinis
3 Tbsp. butter, melted
1 Tbsp. butter
½ yellow onion, diced
2 tsp. minced garlic
2 [4.5 oz.] cans shredded chicken
½ cup sour cream
4 oz. cream cheese, softened
½ cup broccoli, chopped into bite-sized pieces [uncooked]
1 cup shredded cheddar cheese, divided
3 Tbsp. freshly chopped parsley
1 tsp. Kosher salt, divided
freshly cracked black pepper
DIRECTIONS
Preheat the oven to 400°.
Cut your zucchinis in half lengthwise and, using a spoon, scoop out most of the insides leaving them like little boats to fill.
Place the zucchini skin-side down into a lightly-greased 9x13 glass baking dish.
Brush the melted butter all over the exposed sides of the zucchini and season with salt & pepper.
Bake the zucchini for 20 minutes.
While the zucchini is in the oven, heat the remaining 2 Tbsp. of butter in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes, adding the garlic in for the last 2.
In a large bowl, mix together the shredded chicken, sour cream, cream cheese, broccoli, cooked onion and garlic, ½ cup of the shredded cheddar, parsley salt and pepper until fully incorporated.
Spoon the chicken/cheese/broccoli mixture evenly into the baked zucchini halves.
Sprinkle the remaining shredded cheddar over the tops [1 Tbsp. per halve].
Bake the zucchini for another 10 minutes and broil for 3-5.
*the cheese should be melted and starting to brown!