BBQ Chicken Zucchini Boats
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
Adapted from: Ambitious Kitchen
Adapted from: Ambitious Kitchen
Recipe - ST. LOUIS PARK (+Wines & Spirits)
BBQ Chicken Zucchini Boats
Prep Time12 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 Tbsp. extra virgin olive oil, plus more for drizzling
1 small yellow onion, small diced
2 garlic cloves, minced
2 tsp. L&B BBQ Memphis Blend Seasoning, plus more for sprinkling
1 pkg (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 Tbsp. apple cider vinegar
Pinch kosher salt
Pinch granulated sugar
Thinly sliced green onions, for garnish
Cilantro leaves, for garnish
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the zucchini from the grill and fill with the pulled chicken and sprinkle with additional cheese.
- 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.
- Garnish the zucchini with the cabbage, green onions and cilantro leaves. Serve immediately.
12 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the zucchini from the grill and fill with the pulled chicken and sprinkle with additional cheese.
- 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.
- Garnish the zucchini with the cabbage, green onions and cilantro leaves. Serve immediately.