Chicken Bacon Ranch Zucchini Boats

Instructions

1. Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.

2. Squeeze excess water out of the flesh and chop well. Set aside.

3. Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add ground chicken. Using a wooden spoon, break it up while it cooks. Cook until no longer pink and push to one side of the pan.

4. Add diced onion, garlic, diced bell pepper, chopped zucchini flesh and Ranch dressing mix. Stir and cook for 3-5 minutes.

5. Add diced tomatoes. Stir well and simmer on low for about 15 minutes. Taste and adjust for salt and pepper if needed.

6. Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.