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INGREDIENTS:

• 2 Zucchini

• 2 Boneless Skinless Chicken Breast

• 4 Slices of Bacon (diced)

• 1 Cup of Shredded Cheddar Cheese

• ¾ Cup of Ranch Dressing

• Shredded Cheddar Cheese

• Diced Tomatoes

• Ranch Dressing

• Monument Grills Texas Chicken Rub

INSTRUCTIONS:

1. Preheat Monument Grills to 350°F

2. Season both sides of the boneless chicken thighs with Texas Chicken Rub

3. Place the chicken on the grill and cook for 5 minutes on each side. Remove

chicken from the grill when it reaches IT of 165°F

4. While the chicken is cooking, start up the side burner on your grill at medium

heat and cook the diced bacon in a medium skillet

5. Slice the zucchini in half lengthwise and then use a spoon to core out the middle

of the zucchini creating a well . Chop up the core into small pieces

6. Once the bacon is cooked, remove it from the pan and replace it with the

chopped zucchini filling. Saute for 3 minutes - until cooked. Remove from heat

7. Chop the cooked chicken and add to the pan with zucchini filling, cheese, and

ranch dressing. Stir all ingredients together

8. Line the zucchini halves on a small baking sheet and scoop the filling into each

boat

9. Top with additional cheese and cooked bacon bits

10. Add pan with zucchini boats to the grill and cook for 25 minutes until cheese is

melted and zucchini is soft

11. Top with diced tomatoes and additional ranch dressing