Description
These Buffalo Chicken Zucchini Boats are a flavorful, low-carb appetizer or main dish. Hollowed-out zucchini halves are filled with a creamy mixture of shredded chicken, cream cheese, ranch dressing, cheddar, and buffalo sauce, then topped with mozzarella and baked until golden and tender. Perfect for those craving the bold taste of Buffalo chicken in a healthy, vegetable-packed form.
Ingredients
Scale
Vegetables
- 2 medium zucchini
Filling
- 2 cups cooked, shredded chicken
- 3 ounces cream cheese
- 60 millilitres ranch dressing
- 60 grams shredded cheddar cheese
- 30 millilitres buffalo sauce
Topping
- 60 grams shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to prepare it for baking the zucchini boats evenly.
- Prep Zucchini: Slice each zucchini in half lengthwise, then carefully scoop out the seeds and some flesh using a small spoon to create hollowed-out boats. Place these zucchini halves side by side in a 23×33 cm (9×13 inch) baking dish.
- Make Filling: In a medium mixing bowl, combine the shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix all the ingredients thoroughly until well incorporated and creamy.
- Fill Zucchini: Spoon the chicken mixture evenly into each hollowed zucchini boat, filling them generously. Then sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed zucchini.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 24 minutes, or until the zucchini is fork-tender and the cheese on top has melted and turned lightly golden brown.
Notes
- You can substitute the ranch dressing with blue cheese dressing for a more traditional Buffalo flavor.
- Use fresh or leftover cooked chicken for convenience.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- To make it gluten-free, ensure all dressings and sauces are certified gluten-free.
- Serve with celery sticks or a side salad for a complete meal.
