Baked Ball Zucchini with Mexican Pulled Chicken
Paleo Princess: 
Cuisine: Modern Australian
Baked Ball Zucchini stuffed with Mexican Pulled Chicken
  • 1½ cups Mexican Pulled Chicken
  • 4 Medium Ball Zucchini
  • 2 cloves of garlic, finely chopped
  • 2 Tablespoons coconut oil
  • 1 large avocado
  • chopped red chilli, sliced spring onion (optional)
  • 1 lime cut into wedges (optional)
  1. Preheat the oven to 175 degrees celsius.
  2. Line a baking tray with baking paper and set aside.
  3. Slice the top off the ball zucchini.
  4. Using a spoon, carefully scoop out the seeds and flesh of the ball zucchini so that it forms a nice pot.
  5. Sprinkle the chopped garlic into the ball zucchini pots
  6. Drizzle the coconut oil into the ball zucchini pots
  7. Using your fingers, rub the coconut oil around the inside of the ball zucchini pots.
  8. Place the ball zucchini pots & lids onto the baking tray and place in the oven for 10 minutes.
  9. Remove the zucchini pots from the oven and fill with mexican pulled chicken.
  10. Return to the oven and cook for another 10-15 minutes.
  11. Whilst the zucchini pots are in the oven cooking, place the avocado in a food processor (or use a stick mixer) to blend until smooth.
  12. Remmove the zucchini pots from the oven and evenly spread the avocado mixture onto the top of each of the zucchini pots.
  13. Garnish with chopped red chilli & spring onion (optional).
  14. Serve with a slice of lime (optional).
Recipe by Paleo Princess at