Description
These Buffalo Chicken Zucchini Boats are a delicious low-carb meal combining tender zucchini with a spicy buffalo chicken filling, topped with melted mozzarella cheese. Perfect for a quick dinner or a flavorful appetizer, this recipe offers a creamy and tangy experience with the perfect balance of heat and cheese goodness.
Ingredients
Scale
Vegetables
- 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 the oven: Set your oven to 175°C (350°F) to ensure it’s hot and ready for baking the zucchini boats.
- Prepare the zucchini: Slice each zucchini in half lengthwise and carefully scoop out the seeds and some flesh to create hollow boats, making space for the filling. Arrange the hollowed zucchini halves in a 23×33 cm baking dish in a single layer.
- Mix the chicken filling: In a medium bowl, combine the shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix thoroughly until all ingredients are evenly incorporated and creamy.
- Fill the zucchini boats: Spoon the buffalo chicken mixture evenly into each hollowed zucchini half, pressing gently to fill completely. Then sprinkle shredded mozzarella cheese on top of each filled zucchini boat for a delicious cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 24 minutes. Bake until the zucchini is fork-tender and the cheese on top is melted and lightly golden, ensuring a bubbly, flavorful finish.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Adjust buffalo sauce quantity to control spice level.
- Use dairy-free cheese alternatives to make it lactose-free.
- Serve with extra ranch dressing for dipping if desired.
- Ensure zucchini are medium-sized for best texture and cooking time.
