Description
A delicious and satisfying recipe for Buffalo Chicken Zucchini Boats, perfect for a low-carb, high-protein meal. These zucchini boats are filled with a flavorful mixture of shredded chicken tossed in buffalo sauce, topped with melted mozzarella and cheddar cheese, then finished with a drizzle of ranch or blue cheese dressing.
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchinis, halved lengthwise
- Salt and black pepper to taste
Chicken Filling:
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 green onions, sliced
- ¼ cup ranch or blue cheese dressing
Instructions
- Preheat oven: Preheat oven to 375°F and lightly grease a baking dish.
- Prepare zucchini: Scoop out the center seeds and flesh of each zucchini half to create a boat, leaving about ¼-inch thickness. Season with salt and pepper.
- Fill zucchini: Mix shredded chicken with buffalo sauce. Fill each zucchini boat with the chicken mixture and top with cheeses.
- Bake: Bake for 20-25 minutes until zucchini is tender and cheese is melted.
- Finish: Drizzle with dressing, sprinkle with green onions, and serve.
Notes
- For extra heat, use a hotter buffalo sauce or add red pepper flakes.
- Prepare filling ahead and assemble before baking.
- Can be served as a low-carb main dish or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 280
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
