Chicken Bacon Ranch Zucchini Boats

Instructions:

1. Preheat the oven to 400°F.
2. Cut off the ends of the zucchinis and slice them in half lengthwise.
3. Scoop out the seeds and flesh with a spoon, leaving about 1/4 inch of flesh to create a hollow space.
4. Season the inside of the zucchini boats with salt and pepper and set them aside.
5. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove from skillet and set aside.
6. Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
7. Add the cooked bacon and ranch dressing to the skillet and stir to combine.
8. Spoon the chicken bacon ranch mixture evenly into the zucchini boats.
9. Top the boats with shredded cheddar cheese.
10. Place the zucchini boats on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and the zucchinis are tender.
11. Remove from the oven and let cool for a few minutes before serving.
12. Optional: sprinkle chopped parsley or sliced green onions on top before serving.

Nutrition information (per serving):

• Calories: 339
• Fat: 25g
• Protein: 26g
• Carbohydrates: 6g
• Fiber: 1g

Note: Nutrition information may vary based on the specific ingredients and brands used.