Buffalo Chicken Stuffed Zucchini Boats

• 4 medium zucchinis
• 1 lb chicken breast, cooked and shredded
• 1/2 cup buffalo sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Slice zucchinis in half lengthwise and scoop out the centers to create boats.
3. 3 Place zucchini boats on the prepared baking sheet and brush with melted butter. Season with salt and pepper.
4. 4 In a bowl, mix shredded chicken with buffalo sauce, garlic powder, and smoked paprika.
5. 5 Fill each zucchini boat with the buffalo chicken mixture and sprinkle with cheddar cheese.
6. 6 Bake for 20-25 minutes until zucchini is tender and cheese is bubbly.
7. 7 Top with crumbled blue cheese and fresh parsley before serving.

Equipment

• Baking sheet
• Parmesan paper

Variations

• Substitute ground turkey for chicken for a leaner option.
• Add diced celery and carrots for extra crunch and flavor.

Substitutions

• If blue cheese isn't your thing, use feta or omit entirely.
• Use hot sauce in place of buffalo sauce for a homemade touch.

Pairings

• Ranch dressing on the side
• Cornbread muffins

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper to the chicken mixture.
• Serve with a cooling side like ranch-dressed coleslaw.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.

Freezing: These do not freeze well due to the zucchini's high water content.

Serving Suggestions

• Pair with a crisp green salad or creamy macaroni and cheese for a complete meal.

FAQ