Description
These Buffalo Chicken Zucchini Boats offer a delicious low-carb alternative to traditional buffalo chicken dishes. Hollowed-out zucchini halves are stuffed with a creamy and spicy mixture of shredded chicken, cream cheese, ranch dressing, and buffalo sauce, then topped with mozzarella cheese and baked to golden perfection. A perfect blend of flavors and textures, this recipe is ideal for a quick weeknight dinner or game day snack.
Ingredients
Scale
Zucchini Boats
- 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 for baking the zucchini boats.
- Prepare Zucchini: Slice each zucchini in half lengthwise. Using a small spoon, carefully scoop out the seeds and some flesh to create hollow boats, being careful not to pierce the skin. Arrange the zucchini halves evenly in a 23×33 cm baking dish.
- Make Filling: In a medium mixing bowl, combine shredded cooked chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix everything thoroughly until the mixture is smooth and evenly combined.
- Stuff Zucchini: Evenly distribute the buffalo chicken filling into the hollowed-out zucchini boats, ensuring each boat is generously filled. Then sprinkle the shredded mozzarella cheese evenly on top of each stuffed zucchini half.
- 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 is melted and lightly golden.
Notes
- For a spicier kick, add extra buffalo sauce or some chopped jalapeños to the filling.
- You can substitute ranch dressing with blue cheese dressing for a different flavor profile.
- Use pre-cooked rotisserie chicken to save time.
- Make sure to not overfill the zucchini boats to prevent spillage during baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
