• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 4

BBQ Chicken Stuffed Zucchini

  • Recipe Submitted by on

 Ingredients List

  • 1/3 cup low sugar ketchup see example
  • 1/4 cup apple cider vinegar
  • 2 tsp yellow mustard
  • 1 tsp onion powder
  • 2 Tbsp granulated sugar substitute
  • 1/4 tsp liquid smoke see example
  • 2 Tbsp mayonnaise
  • 2 Tbsp red onion, chopped
  • 2 Tbsp fresh cilantro, chopped
  • 1/4 cup fresh, raw corn kernels
  • 2 cups shredded cooked chicken
  • 2 large zucchini
  • 1/2 cup Monterrey Jack cheese, shredded


In a medium bowl, whisk together the ketchup, cider vinegar, mustard, onion powder, sweetener, liquid smoke and mayonnaise. Stir in the red onion, cilantro, and corn kernels. Add the shredded chicken and mix thoroughly until fully combined.
Cut the zucchini in half lengthwise and scoop out the center portion, leaving about 1/2 thick walls on the sides. Season with salt and pepper, then microwave on high for 3 minutes, or until slightly softened.
Stuff the zucchini with equal amounts of the BBQ chicken mixture and place on a cookie sheet. Sprinkle with the shredded cheese.
Bake at 375 degrees (F) for 20 minutes, or until the cheese has melted and they are heated through.
Note: If you like your zucchini really soft, you can either microwave them longer before filling, or bake them longer after filling. Test with a fork until your desired softness is reached, just be aware if you cook them too long they will be difficult to handle and serve.

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