Nashville Hot Zucchini Boats
Savor Nashville hot zucchini boats: spicy, cheesy, low-carb comfort food that satisfies cravings without guilt.
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Equipment
Ingredients
- 2 Large Zucchini
- 1 pound Ground chicken
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
Nashville Hot Sauce
- 1 tbsp Cayenne pepper
- 1 tbsp Brown sugar
- 1/2 tsp Garlic powder
- 1/2 tsp Smoked paprika
- 1/2 tsp Sea Salt
- 1/2 tsp Black pepper
- 1/4 cup Avocado oil (or Olive oil)
- pickle slices
- 4 slices Provolone cheese (or other mild melting cheese)
Instructions
- Preheat the oven to 400℉.
- Slice the zucchini lengthwise and scoop out the seeds.
- Sprinkle salt over the inside and set aside. The salt will draw out water from the zucchini over a 15 minute rest.
- Using a paper towel, remove the excess water from the zucchini and place in the oven while the ground chicken is cooking.
- Heat a large cast iron skillet over medium to medium high heat.
- Cook the ground chicken seasoned with salt, pepper, garlic powder, and onion powder.
- In a small mixing bowl, combine:1 tbsp Cayenne pepper1 tbsp Brown sugar1/2 tsp Garlic powder1/2 tsp Smoked paprika1/2 tsp Sea Salt1/2 tsp Black pepper1/4 cup Avocado oil (or Olive oil)
- Once the ground chicken is thoroughly cooked, stir in the spiced oil mixture and continue to cook until the liquid is absorbed into the chicken.
- Remove from the heat.
- Take the zucchini out of the oven and fill each zucchini boat with the ground chicken mixture. Top with provolone cheese and place back into the oven for 10 additional minutes.
- Remove the zucchini boats from the oven, top with pickles and serve immediately.
Nutrition
Serving: 1BoatCalories: 348kcal
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