Stuffed Zucchini Boats with Jalapeño Popper Chicken
These low-carb Stuffed Zucchini Boats with Jalapeño Popper Chicken are a delicious mix of chicken, cream cheese, Mexican blend cheese, jalapeños, and bacon.
Place the zucchini halves, cut side up, into a large cast-iron skillet.
Drizzle oil and season all zucchini with salt and pepper.
Transfer zucchini halves to the oven and bake for about 15 minutes.
While the zucchinis are baking, mix the remaining cream cheese, chicken, bacon, jalapeños, garlic salt, and Monterey Jack and cheddar cheese in a large bowl.
Make sure you have ½ cup of each cheese left.
Once the zucchini halves are baked, divide the filling between them and top with the remaining ½ cup of each cheese.
Transfer the boats to the oven and bake for 15 minutes or until the cheese melts.
Your stuffed zucchini boats are ready to serve.
Nutrition
Nutrition Facts
Stuffed Zucchini Boats with Jalapeño Popper Chicken
Amount Per Serving
Calories 578Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 18g113%
Cholesterol 131mg44%
Sodium 1201mg52%
Potassium 805mg23%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 38g76%
Vitamin A 1023IU20%
Vitamin C 43mg52%
Calcium 454mg45%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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