Paleo Barbecue Chicken Zucchini Boats
Serves: 4 - 5 servings
  • 3 medium zucchini
  • 1 rotisserie chicken, meat shredded (or 2 ½ cups shredded chicken)
  • 1 bottle unsweetened barbecue sauce, such as Primal Kitchens (or use 1 cup other barbecue sauce)
  • 1 Tbs. coconut oil or ghee
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Chopped green onion and cilantro for serving, optional
  • Paleo ranch dressing, such as Primal Kitchen’s Ranch or my homemade dairy-free ranch, optional
  1. Preheat the oven to 375 degrees and have ready a 9x13 baking dish.
  2. Halve the zucchini lengthwise, then use a spoon to hollow out the inside of the zucchini. Set the zucchini pulp aside (see note below).
  3. Heat the oil in a skillet over medium head, and add the onion. Cook until softened and translucent, about 7 minutes. Add the garlic and cook briefly.
  4. Combine the shredded chicken with the barbecue sauce and onion mixture. Put the zucchini boats in the baking dish, and fill the zucchini boats evenly.
  5. Bake for 40 minutes, until the zucchini is tender but not mushy.
  6. If desired, drizzle lightly with ranch dressing (highly recommended!) and sprinkle with the chopped herbs.
You can chop and freeze the zucchini pulp, and add it to fruit smoothies.
Recipe by Empowered Sustenance at