Description
Buffalo Chicken Zucchini Boats are a flavorful and low-carb dish featuring tender zucchini boats filled with a creamy, spicy mixture of shredded chicken, cream cheese, ranch dressing, and buffalo sauce, topped with melted cheddar and mozzarella cheeses. Perfect as a hearty appetizer or main meal that combines refreshing veggies with classic buffalo chicken flavors.
Ingredients
Scale
Vegetables
- 2 medium zucchini
Proteins & Dairy
- 2 cups cooked, shredded chicken
- 3 ounces cream cheese
- 60 grams shredded cheddar cheese
- 60 grams shredded mozzarella cheese
Condiments & Sauces
- 60 millilitres ranch dressing
- 30 millilitres buffalo sauce
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it reaches the perfect baking temperature for the zucchini boats.
- Prepare Zucchini Boats: Slice the zucchini in half lengthwise. Using a small spoon, carefully scoop out the seeds and some flesh to create hollow boats. Arrange these zucchini halves in a 23×33 cm (9×13 inch) baking dish, ensuring they lie flat.
- Make Filling: In a medium mixing bowl, combine the shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix thoroughly until all ingredients are evenly incorporated into a creamy, spicy filling.
- Fill Zucchini: Spoon the chicken mixture evenly into each hollowed zucchini boat. Ensure each half is nicely filled to get the best flavor in every bite. Then, sprinkle shredded mozzarella cheese over the tops of the filled boats to add a melty, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 24 minutes, or until the zucchini is fork-tender and the cheese is melted and lightly golden. This ensures the filling is hot and the flavors meld beautifully.
Notes
- For extra crispiness, broil the zucchini boats for 2-3 minutes at the end of baking to brown the cheese on top.
- Use rotisserie chicken to save time and intensify flavor.
- Adjust buffalo sauce to preferred spice level.
- These boats can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking straight from the fridge.
- Use gluten-free ranch dressing to make this recipe gluten-free.
