Description
These Buffalo Chicken Zucchini Boats are a flavorful, low-carb meal combining tender zucchini, shredded chicken, and a spicy buffalo sauce, all topped with melted cheeses and baked to perfection. Perfect for a quick, healthy dinner packed with zest and comforting textures.
Ingredients
Scale
Zucchini Boats
- 2 medium zucchini
Chicken Mixture
- 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 the zucchinis in half lengthwise. Using a small spoon, carefully scoop out the seeds and some of the flesh to create hollow boats. Arrange the hollowed zucchini halves evenly in a 23×33 cm (9×13 inch) baking dish.
- Mix Chicken Filling: In a medium mixing bowl, combine the shredded cooked chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix everything thoroughly until the mixture is well combined and creamy.
- Fill Zucchini Boats: Evenly distribute the chicken mixture into the hollowed centers of each zucchini half, filling them generously.
- Add Cheese Topping: Sprinkle the tops of the filled zucchini boats with shredded mozzarella cheese for a melty, golden finish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 24 minutes, or until the zucchini is tender when pierced with a fork and the cheese on top is melted and lightly golden.
Notes
- You can substitute ranch dressing with blue cheese dressing for a different flavor profile.
- Use leftover cooked chicken or rotisserie chicken to save prep time.
- Adjust the amount of buffalo sauce according to your preferred spice level.
- For extra flavor, sprinkle some chopped green onions or fresh parsley on top after baking.
- To keep it low-carb, avoid adding breadcrumbs or other carb-heavy toppings.
