Accessibility Tools
Call the office at 561 483-8840 for pricing
  • Gastric Sleeve
  • Gastric Bypass
  • Revisional Surgery
  • Please call the office for pricing
Please Call For Appointment(561) 483 8840

Low Carb Lunch: Buffalo Chicken Zucchini Boats

Low Carb Lunch: Buffalo Chicken Zucchini Boats
Buffalo Chicken Zucchini BoatsWe all need protein in our diets, but bariatric patients need to make consuming their protein a priority for weight loss while preserving their muscle mass. This means eating protein multiple times a day in order to meet their protein goal. Consuming protein can get monotonous, so gastric sleeve, gastric bypass, and lap band are often on the hunt for interesting, tasty, and quick high protein recipes.
We stumbled upon this tasty recipe for Buffalo Chicken Zucchini Boats. By using zucchini as the carrier for the chicken, bariatric surgery patients also get the vitamins, minerals, and fiber from the vegetable while it adds minimal calories (about 15 calories for ½ zucchini). Weight loss surgery patients should wait to try this recipe until they are successfully tolerating Stage 6 of Dr. Shillingford’s post op bariatric diet. Celery can be tough for gastric sleeve, gastric bypass, or lap band patients due to its inherent stringiness, so if you’re surgery is relatively new you might want to skip the celery and wait until you are far out from your surgery, or try to remove the strings by “peeling’ the celery. If your new stomach can’t handle spicy foods, considering modifying the recipe to a more mild sauce.
Buffalo Chicken Zucchini Boats
Adapted from recipe by Destination Delish
  • 1 pound boneless, skinless chicken breast, cooked and shredded
  • ⅓ cup hot sauce (watch the carbohydrate content of this)
  • 6 zucchinis (cut in half lengthwise)
  • ⅔ cup blue cheese crumbles
  • ⅓ cup celery, chopped (destringed or leave out)
  • Ranch or blue cheese dressing, if desired
In a bowl, combine shredded chicken and hot sauce. Preheat oven to 400 degrees. Using a spoon, hollow out each zucchini half by scraping out the seeds. Fill with ¼ cup of chicken mixture.Baked in a covered dish for 25-30 minutes. Sprinkle with blue cheese crumbles and destringed chopped celery.
The above is offered by Dr. Shillingford, MD, PA, a board certified surgeon specializing in advanced laparoscopic and obesity surgery. Dr. Shillingford’s gastric sleeve, gastric bypass, and gastric band patients are encouraged to eat their protein first followed by vegetables to ensure that they are consuming adequate protein to promote weight loss while conserving muscle mass. Dr. Shillingford’s weight loss patients are encouraged to attend his monthly Nutrition Support meetings to learn about nutrition and exercise after bariatric surgery and to find support from their bariatric community. For more information on gastric sleeve, gastric bypass, and lap band surgeries and which surgery may be appropriate for you, call Dr. Shillingford at (561) 483-8840 or schedule a free informational session.

American Society for Metabolic and Bariatric Surgery Realize Obesity Help American Medical Association Obesity Medicine UNIVERSITY of MICHIGAN Society of Laparoendoscopic Surgeons American Association of Physicians of Indian Origin