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We’ve had a few requests from people for some dairy-free, keto-friendly recipes. This one is super easy to modify to be dairy free by simply not adding cheese or sour cream as a topping. To keep your fat content high, add in extra avocado. To keep carbs down, omit tomatoes. There are many ways to modify this to fit your macros. These are easy to make and taste delicious!
Ingredients
- 2 Cups Cooked, Shredded Chicken (About 1 lb)
- 4 Medium Zucchini
- 2 Tbsp Olive Oil (1 for the Zucchini, 1 for the Sauce)
- 1/2 Cup Finely Chopped Yellow Onion
- 2 Cloves Garlic (1 Tsp Minced)
- 15 oz Can Tomato Sauce
- 2 Tbsp Taco Seasoning (No Sugar Added)
Toppings (Optional)
- Shredded Cheese (Omit for dairy free)
- Diced Tomatoes
- Fresh Chopped Cilantro
- Full Fat Sour Cream (Omit for dairy free)
- Avocados
- Jalapeños
Directions
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Preheat oven to 400 degrees.
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Cut thick end off zucchini. Using a spoon, scoop centers from zucchini, leaving about 1/4-inch rim to create boats.
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Brush entire zucchini with olive oil and place into baking dish.
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Bake about 20 – 25 minutes, until tender.
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Meanwhile, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.
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Add onion and saute 3 – 4 minutes until soft. Add garlic and saute 30 seconds longer.
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Pour in tomato sauce and 2 Tbsp taco seasoning. Bring to a light boil, stirring frequently. Reduce heat to low and simmer 5 minutes, stirring occasionally.
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Stir in shredded chicken.
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Remove zucchini from oven and spoon chicken mixture into zucchini boats. Sprinkle tops with desired toppings.
Feel free to leave requests for recipes in the comments.