Description
This Buffalo Chicken Zucchini Boats recipe features tender zucchini halves stuffed with a spicy buffalo chicken mixture, creamy cheeses, and a tangy ranch dressing, then baked to golden perfection. It’s a flavorful, low-carb twist on a classic buffalo chicken dish that’s perfect for a satisfying weeknight dinner or appetizer.
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
- 60 grams shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it’s ready for baking the zucchini boats evenly.
- Prepare Zucchini: Slice the zucchini in half lengthwise. Using a small spoon, carefully scoop out the seeds and some flesh to create hollow boats, taking care not to scoop too much to keep them intact. Arrange the zucchini halves in a 23×33 cm (9×13 inch) baking dish for easy baking.
- Make Filling: In a medium mixing bowl, combine the cooked shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix thoroughly until all ingredients are well combined into a creamy, spicy filling.
- Stuff Zucchini: Evenly distribute the buffalo chicken filling into the hollowed zucchini boats. Be sure to fill each boat generously.
- Add Topping: Sprinkle shredded mozzarella cheese evenly over the stuffed zucchini boats to create a delicious, melty cheese topping.
- 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 is melted and lightly golden on top.
Notes
- You can substitute shredded rotisserie chicken to save time.
- Adjust buffalo sauce quantity according to spice preference.
- For a dairy-free option, use vegan cheeses and ranch dressing alternatives.
- Make sure not to scoop out too much zucchini flesh to keep boats sturdy.
- Serve with extra ranch or blue cheese dressing for dipping.
