This Easy Chicken Bacon Ranch Zucchini Bake is a tasty and simple dish! With juicy chicken, crispy bacon, and cheesy goodness, it’s sure to be a family favorite.
I love how quick it is to prepare. Just mix everything in a baking dish, pop it in the oven, and in no time, you have a warm, comforting meal. Perfect for busy nights!
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are perfect for making these boats. If you can’t find zucchini, yellow squash is a great alternative. They have a similar texture and flavor.
Cooked Chicken: Using shredded rotisserie chicken is my go-to for saving time. If you prefer, you can use leftover chicken or even turkey. For a vegetarian option, swap in cooked quinoa or chickpeas.
Bacon: Crispy bacon adds a delicious crunch. For a lighter option, try turkey bacon; it works well too! If you’re vegetarian, feel free to leave it out or use soy bacon for a similar texture.
Ranch Dressing: A homemade ranch dressing could be a healthier choice, but store-bought is fine. You can also use any other creamy dressing, like blue cheese or Caesar, based on your taste.
Cheddar Cheese: I love sharp cheddar for its rich flavor, but mozzarella or Monterey Jack can work just as well. If you’re looking for a dairy-free option, try a vegan cheese that melts well.
How Do I Get the Zucchini Just Right?
Getting the zucchini cooked perfectly is essential. You want them to be tender enough to eat but firm enough to hold the filling. Here’s how to do it:
- When hollowing out the zucchinis, scoop out enough to make space but leave some flesh to keep them sturdy.
- Don’t overbake them! About 20 minutes at 375°F will usually do the trick. You want them tender but not mushy.
- Let the zucchinis cool for a few minutes after baking; this can help them hold their shape better when serving.
Easy Chicken Bacon Ranch Zucchini Bake
Ingredients You’ll Need:
- 4 medium zucchinis, halved lengthwise and hollowed out
- 2 cups cooked chicken breast, shredded
- 6 slices bacon, cooked and chopped
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of baking time, totaling approximately 30 minutes from start to finish. It’s a quick and easy dish, perfect for busy weeknights or a casual family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, the oven will be hot and ready for your zucchini bake when you’re done prepping!
2. Prepare the Zucchinis:
Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create a hollowed-out boat. Make sure to keep enough flesh so the zucchini stays sturdy. Set the prepared zucchinis aside in a baking dish.
3. Make the Filling:
In a medium mixing bowl, combine the shredded chicken, chopped bacon, and ranch dressing. Stir well until everything is evenly mixed together.
4. Stuff the Zucchini Boats:
Take the zucchini halves and season the insides lightly with salt and pepper. Then, spoon the chicken and bacon mixture into each zucchini boat, filling them generously.
5. Top with Cheese:
Sprinkle the shredded cheddar cheese on top of the stuffed zucchinis. Don’t be shy—make it nice and cheesy for that delicious melted goodness!
6. Bake the Dish:
Place the baking dish in the preheated oven and bake for about 20 minutes. You want the zucchini to be tender and the cheese to be melted and bubbly.
7. Cool and Serve:
Once done, take them out of the oven and let them cool for a few minutes. This makes them easier to handle. Then, serve and enjoy your Easy Chicken Bacon Ranch Zucchini Bake with your family!
FAQ for Easy Chicken Bacon Ranch Zucchini Bake
Can I Use Raw Chicken Instead of Cooked?
It’s best to use cooked chicken for this recipe to ensure it’s fully cooked and tender. If you want to use raw chicken, you’ll need to cook it first—grill, bake, or sauté it until no longer pink—before shredding.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in the oven at 350°F (175°C) until warmed through. Adding a splash of broth can help prevent them from drying out.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the cheddar cheese with a dairy-free cheese alternative, and make sure your ranch dressing is dairy-free as well. You can also try using homemade seasoning blends for flavor.
What Other Vegetables Can I Use?
If you’re looking to mix it up, you can use other veggies like bell peppers, eggplant, or tomatoes. Just make sure to adjust baking times accordingly, as some vegetables might cook faster or slower than zucchini.
