Buffalo Chicken Zucchini Boats
Spicy buffalo chicken, plenty of cheese, and tender zucchini makes for a simple, satisfying dinner! We prefer these topped off with a drizzle of ranch dressing, but you can use blue cheese if you prefer.
Servings 8 zucchini boats
Calories 270kcal
Ingredients
- 4 medium zucchini
- 2 cups cooked, shredded chicken
- ½ cup wing sauce
- 2 tablespoons ranch seasoning
- 2 tablespoons green onions
- 1 cup shredded cheddar divided
- 1 cup shredded Monterey jack divided
- Ranch or blue cheese dressing for serving
Instructions
- Preheat oven to 400 degrees.
- Slice the zucchini in half lengthwise. Use a spoon to scoop the centers out of the zucchini. Discard the scooped out zucchini or save for another use. Brush the shells with 1-2 teaspoons of olive oil.
- Place the zucchini on a rimmed sheet pan and bake for 20 minutes.
- While the zucchini bakes, add the chicken, wing sauce, ranch seasoning, green onions, half of the cheddar, and half of the Monterey jack to a mixing bowl. Stir well to combine.
- Spoon the filling evenly between the cooked zucchini and sprinkle with the remaining cheese.
- Bake for 15 minutes or until the cheese has melted and the filling is hot.
- Drizzle with ranch or blue cheese before serving.
Video
Notes
You may add cayenne to the chicken mixture to add more spice, if you like it extra hot.
Nutrition
Serving: 1 | Calories: 270kcal | Carbohydrates: 5g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 388mg | Fiber: 1g | Sugar: 3g | Net Carbs: 4g