Ingredients

The following ingredients have 6 Servings
  • Salt, pepper, garlic powder for seasoning
  • 3 large to medium zucchini
  • 1 lb boneless chicken breast raw or cooked and shredded or diced (**see recipe for prep tips)
  • 1 cup 2% greek yogurt
  • 1/2 cup small curd cottage cheese
  • 2/3 cup shredded cheddar (I use sharp)
  • 1/2 cup hot sauce (I use Franks, plus more for drizzling)
  • 1/3 cup blue cheese (or sub more cheddar, goat cheese, or mozzarella)
  • Green onion (optional for garnish)

Instruction

  • If your chicken is raw, prep this first.  Sprinkle chicken with salt, pepper, and garlic powder.
  • In your Instant Pot - add 1 cup of broth or water and your raw chicken breast.  Cook for 15 minutes and do a full natural release. Drain well and shred.
  • In your oven- cook chicken breast on 350 for 30 minutes.  Let cool and dice.
  • On your stovetop - cover chicken with broth or water and bring to a boil.  Reduce heat to a simmer and cook for 5 minutes.  Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.
  • While chicken is cooking, prep your zucchini.  Preheat your oven to 400 degrees. Slice each zucchini in half, lengthwise. Using a spoon, scoop out the zucchini flesh to create a boat.  Save the flesh and freeze - sneak them into your kids smoothies!
  •  Line your zucchini onto a baking sheet or in a casserole dish - I like to line mine with parchment paper.  Sprinkle zucchini boats with a little salt.   Place in the oven for 10-15 minutes or until the zucchini starts to get tender.  If you find that any moisture is collecting at the bottom of the boats, just blot carefully with a paper towel or clean kitchen towel.
  • Next, work on the filling.  Mix the yogurt, cottage cheese, hot sauce, cheddar cheese, and chicken together.
  • Place chicken mixture in zucchini boats, then top with blue cheese or cheese of choice.
  • Bake for an additional 15-20 minutes or until the filling gets bubbly, the cheese starts to brown and the zucchini is fork tender. I like to broil for the last minute or so to get the cheese topping extra crispy!  Garnish with a drizzle of hot sauce and and some sliced green onion.