Buffalo Chicken Zucchini Boats
Zucchini halves stuffed with a creamy buffalo chicken filling and baked until bubbly for a spicy, low-carb main or side.
Servings: 4 servings
Ingredients
- 4 large zucchini halved lengthwise
- 1/2 cup buffalo sauce such as Frank's RedHot
- 4 ounces cream cheese ½ brick, room temperature
- 2 1/2 cups shredded cooked chicken
- 1/2 cup blue cheese crumbled
- 1 cup mozzarella cheese shredded
- ranch or blue cheese dressing for drizzling
- green onion chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends from the zucchini and cut each in half lengthwise.
- Use a spoon to scoop out the centers of the zucchini halves to form boats, leaving about a 1/4-inch shell; reserve half of the scooped zucchini pulp for the filling.
- In a mixing bowl, beat the cream cheese until smooth, then whisk in the buffalo sauce until combined.
- Stir the shredded cooked chicken and reserved zucchini pulp into the buffalo‑cream cheese mixture until evenly mixed.
- Place the zucchini boats in a greased baking dish and evenly fill each with the buffalo chicken mixture.
- Sprinkle crumbled blue cheese and shredded mozzarella over the filled zucchini boats.
- Cover the dish and bake for 30 minutes, then uncover and bake an additional 10 minutes, until the zucchini is tender and the cheese is melted and starting to brown.
- Remove from the oven, drizzle with ranch or blue cheese dressing, and sprinkle chopped green onion over the top before serving.
Equipment
- Baking Dish
- Mixing Bowl
- Spoon
- Measuring Cups
- Oven
- Knife
- Cutting Board
Notes
- A teaspoon is a good size for scooping the zucchini pulp.
- Use a food processor or blender to finely chop the pulp quickly.
- Use a greased baking dish to prevent sticking.
- If zucchini are unavailable, yellow squash or small eggplants can be substituted.
- You can assemble the boats earlier and refrigerate them covered until baking time.