INGREDIENTS
(2 Servings)
2 Large Zucchinis
8 oz of Shredded Chicken
1 Cup of Tomato Sauce
1/2 Cup of Chopped Onions
2 Cloves of Garlic
1/2 Cup of Mexican Blend Cheese
1 Tbsp of Olive Oil
1 tsp of Chilli Powder
Pinch of Salt & Pepper
NUTRITIONAL VALUE (per serving)
Fat: 17 g
Carbs: 21 g
Net Carbs: 11 g
Protein: 31 g
Total Calories: 352 Calories
DIRECTIONS
Pre-heat the oven to 400F/200C degrees.
Scoop the middle part of the zucchini out to create space for the filling.
Bake the empty zucchini boats for 20 minutes.
Start preparing the filling by placing a pot on medium heat and adding the olive oil.
Once the oil is hot add in the onions and garlic and sauté for 3 minutes.
Next, add in the tomato sauce and the shredded chicken.
Remove the zucchinis from the oven once they are done and stuff them with the filling.
Sprinkle the cheese on top and bake for another 5 minutes or until the cheese has melted.
