BBQ Chicken Zucchini Boats

By Lunds & Byerlys

July 8, 2024

You’ll never meet a vessel so low maintenance and delicious as our BBQ Chicken Zucchini Boats! If you have leftover chicken, this recipe is a great way to put it to use. If you don’t, L&B Ready to Heat Pulled Chicken comes in as an easy and very tasty second. 


Full of crisp, grilled zucchini, melty Jack cheese, tasty pulled chicken and bright pickled cabbage — each boat has all the joy of a pulled chicken sandwich minus the carbs and with tons of amazing texture and flavor. The L&B BBQ Memphis Blend Seasoning and sugar free barbeque sauce adds just the right amount of zing without being too sweet while the cilantro on top brightens and cools everything off. And the best part? They come together in 45 minutes. Fresh, filling and fantastically fast. What could be better on a busy weeknight than that? (Psst! They’re also a great side to serve alongside the summer’s heavier dishes at the family barbecue.)

SERVINGS

4-6

PREP TIME

15 min

COOK TIME

30 min

Ingredients

  • 1
    tablespoon extra virgin olive oil, plus more for drizzling
  • 1
    small yellow onion, small diced
  • 2
    garlic cloves, minced
  • 2
    teaspoons L&B BBQ Memphis Blend Seasoning, plus more for sprinkling
  • 1
    package (12 oz) L&B Ready to Heat Pulled Chicken
  • 1
    cup sugar free barbecue sauce
  • 1
    cup shredded Monterey Jack cheese, plus more for topping
  • 4
    medium zucchini

For the slaw:

  • 2
    cups shredded red cabbage
  • 1
    tablespoon apple cider vinegar
  • Pinch kosher salt
  • Pinch granulated sugar
  • Thinly sliced green onions, for garnish
  • Cilantro leaves, for garnish

Directions

  1. 1

    Heat a large non-stick skillet over medium-high heat. Add the olive oil, onions and a pinch of salt. Sauté until the onions begin to caramelize, 5 to 7 minutes.

  2. 2

    Add the garlic and cook until fragrant, 1 minute. Stir in the BBQ Memphis Blend Seasoning and cook until the spices begin to toast, 1 to 2 minutes.

  3. 3

    Stir in the chicken until well coated. Stir in the barbecue sauce and cook until heated through, about 5 minutes. Stir in the cheese, cover and set aside.

  4. 4

    Heat a grill to medium-high heat. Slice the zucchini in half lengthwise and use a small spoon to remove the seeds to create boats with ¼”-thick walls.

  5. 5

    Drizzle the zucchini lightly with olive oil and sprinkle with salt and a pinch of the L&B BBQ Memphis Blend Seasoning. Grill the zucchini until charred and just beginning to tenderize, 2 minutes per side.

  6. 6

    In a medium bowl, combine the cabbage, vinegar, salt and sugar. Massage the ingredients together and let rest at room temperature while the zucchini grills.

  7. 7

    Remove the zucchini from the grill and fill with the pulled chicken and sprinkle with additional cheese.

  8. 8

    Place a sheet of aluminum foil on the grill over indirect heat and place the zucchini boats cut sides up on top of the foil. Cover the grill and cook for 7 to 10 minutes, until the zucchini is warmed though and the cheese is melted.

  9. 9

    Garnish the zucchini with the cabbage, green onions and cilantro leaves. Serve immediately.

Recipe adapted from: Ambitious Kitchen


This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.

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