Low Carb Chicken Philly Stuffed Zucchini
Keto zucchini boats feature ground chicken browned with veggies and stuffed into zucchini halves. Drizzle cheese over the top for a delicious low carb meal.
- 1 lb chicken, ground
- 2 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 dash pepper
- 4 medium zucchini
- 1 tablespoon olive oil, divided
- 1 medium bell pepper, diced
- ½ medium onion, diced
- ½ cup queso
Preheat oven to 400 degrees.
Combine chicken, Worcestershire sauce, garlic powder, onion powder and pepper in a resealable plastic bag. Make sure the chicken is evenly coated with seasonings. Set aside.
Clean zucchinis then half lengthwise and scoop out inside. Coat lightly with the ½ Tablespoon olive oil. Sprinkle with salt and pepper. Bake for 20 minutes until tender.
While zucchini bakes, heat 1 teaspoon olive oil in large nonstick skillet over medium heat and cook ground chicken in 2 batches until brown-about 10 minutes per batch. (Dividing batches will help the chicken brown rather than steam. If you have a very large skillet, then you can cook it all at once.) Set browned chicken aside.
Using the same skillet, sautéed bell pepper and onion in remaining olive oil until tender- about 6-8 minutes.
Add cooked chicken to cooked veggies and fill zucchini.
Melt queso and pour over each zucchini. Serve warm.
Serving: 0.25recipe | Calories: 331kcal | Carbohydrates: 14g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 653mg | Potassium: 1325mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1515IU | Vitamin C: 75.2mg | Calcium: 157mg | Iron: 2.3mg