BBQ Chicken Zucchini Pizzas

I really, like REALLY REALLY, love pizza but as I’ve stated before it’s usually a pretty heavy meal and I’m not so much a fan of that “I ate way too much!” feeling. So, staying true to THHY way, I’m all about converting my favorite dishes into lighter and healthier versions.

One of the ways I find equally as satisfying as the real thing when it comes to pizza is swapping zucchinis for the traditional pizza crust. Sure, it’s not dough, BUT, it is loaded with nutrients including fiber which, much like whole grains, keep you fuller longer. If prepared correctly, it can also add a perfectly tender and flavorful crunch to your meal.

Now, when it comes to topping a pizza, although the options are endless, one of my favorite mash-ups is chicken, BBQ sauce, roasted red onion, and mozzarella. It’s simple but loaded with flavors from sweet to salty to tangy. It’s the BEST summer inspired combo in my opinion!

This healthy, gluten and grain-free dish makes a great meal for even the busiest of weeknights and is perfect for meal prepping too!


BBQ Chicken Zucchini Pizzas

Author: The Happy Hungry Yogi

Gluten-free/Grain-free/Nut-free/Soy-free

Yields: 4 zucchini pizzas

Prep time: 10 minutes

Bake time: 23 minutes

INGREDIENTS

  • 2 large zucchini
  • 1/2 c red onion, sliced
  • 1 tbsp olive oil
  • 2 c cooked + shredded chicken
  • 1/2 low sugar BBQ sauce (I used this)
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp oregano
  • Sea salt + pepper, to taste
  • 1 c fresh spinach, roughly chopped
  • 1/2 c shredded mozzarella (can also sub for dairy-free)

INSTRUCTIONS

  1. Preheat your oven to 375F. Line a baking sheet with a mat or foil and set aside.
  2. Slice the zucchinis lengthwise. Carefully core out some of the seeds/middle* of each half by gently scraping with a spoon.
  3. Lay the squash halves, cut side down, along with the sliced onion onto the prepared baking sheet and place into the oven. Drizzle the veggies with the oil and bake for 15 minutes just until the zucchini begins to soften (you don’t want to overcook them or they’ll become soggy and won’t hold the toppings as well).
  4. In the meantime, combine the chicken, BBQ sauce, and fresh herbs and spices in a large mixing bowl and toss to combine.
  5. Once the squash is done remove the pan from the oven and flip the halves over so they’re now cut side facing up.
  6. Add a little chopped spinach into the cored out middle of each zucchini. Next, spoon a few tablespoons of the chicken mixture over the spinach. Then, top each with cheese and onions.
  7. Place the pan back into the oven for about 8 minutes to allow the cheese to melt and the toppings to warm through.
  8. Remove the pan from the oven and allow to cool slightly before serving.

*Don’t throw away the seeds! Save the cored our middle for smoothies. Just store in a freezer bag/container in the fridge/freezer until ready to use.

Storing: leftover pizzas will keep for up to 3 days in an airtight container in the fridge.

Nutrition (per pizza): 253 calories/ 9g fat/ 16g carbs/ 7.5g sugar/ 27g protein

 


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