Buffalo Chicken Zucchini Boats
A spicy and healthy twist on the classic buffalo chicken, these zucchini boats are perfect for a nutritious dinner or meal prep.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl
- 1 Spoon for scooping
Ingredients
Main Ingredients
- 4 medium zucchinis
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 2 green onions sliced
Optional Add-ons
- 1/4 cup blue cheese crumbles
- 1 jalapeño diced
- 1 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash and cut the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, creating a boat shape.
- In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, and half of the cheddar cheese. Mix until well combined.
- Spoon the buffalo chicken mixture into each zucchini half, distributing it evenly among the boats.
- Sprinkle the remaining cheddar cheese over the filled zucchini boats.
- Place the filled zucchini boats on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
- Remove from the oven and sprinkle with sliced green onions and optional blue cheese crumbles.
- Serve the zucchini boats warm, as a main course or part of a larger meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: Use medium zucchinis for best results. Adjust the buffalo sauce to suit your spice preference. Ingredient Substitutions: Ground chicken or turkey can be used instead of shredded chicken. How to Serve: Pair with a fresh salad or roasted veggies. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the filling ahead of time and store in the fridge until ready to use.