Description
Buffalo Chicken Zucchini Boats are a healthy and delicious dinner recipe! Made with shredded chicken, greek yogurt, cheddar cheese, and buffalo sauce … this dish is spicy, creamy, cheesy, and flavorful. Plus this recipe is low carb, veggie packed, high protein, and gluten free!
Ingredients
Scale
- 3 zucchini
- 2 cups shredded chicken
- 1/2 cup greek yogurt
- 1 cup cheddar cheese, separated
- 1/3 cup Frank’s Red Hot Buffalo Sauce
- 1 tsp garlic powder
- Salt
- Pepper
- Green Onions
Instructions
- Set the oven to 375 degrees.
- Next prepare the zucchinis. Slice the ends off of each one and then slice them lengthwise in half. Scoop out the inside of the zucchini with a spoon. Make sure to scoop out a decent amount, so you can add enough of the buffalo chicken mixture.
- Add the scooped out zucchinis to a baking sheet. Spray with oil and season with salt and pepper. Bake for 10 minutes.
- Optional: I like to save the insides of the zucchini, dice them finely, and add to the stuffing mixture. This helps to not waste it and get in some extra veggies!
- While the zucchinis are baking, work on the buffalo chicken filling. Add the shredded chicken, greek yogurt, cheddar cheese (1/2 cup), Frank’s Red Hot Buffalo Sauce, diced zucchini insides, garlic powder, salt, and pepper. Combine.
- Remove the zucchinis from the oven. There will most likely be some extra moisture / liquid on the zucchinis. I recommend patting them dry with a paper towel.
- Next add the chicken mixture to the zucchini boats, spreading it evenly among them.
- Sprinkle the remaining cheddar cheese (1/2 cup) on top of the boats. Bake for 20-25 minutes.
- Top with chopped green onions and a drizzle of ranch dressing or blue cheese dressing.
- Serve and enjoy!
Keywords: buffalo chicken zucchini boats, buffalo chicken zucchini boat, zucchini buffalo chicken boats, buffalo chicken stuffed zucchini