Buffalo Chicken Zucchini Boats
Delicious zucchini boats filled with shredded chicken, buffalo sauce, cream cheese, and topped with melted cheese, perfect for weeknight dinners or game day snacks.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 medium zucchinis (halved lengthwise)
- 1 cup cooked chicken (shredded)
- 1/4 cup buffalo sauce
- 1/3 cup cream cheese (softened)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon ranch or blue cheese dressing
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper (to taste)
- Optional toppings: green onions, parsley, extra buffalo sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Scoop out the centers of each zucchini half to create boats.
- Salt the zucchini boats and arrange them on a baking sheet.
- Mix the shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper in a bowl.
- Spoon the buffalo chicken mixture into each zucchini boat.
- Sprinkle shredded cheese on top of the filled zucchini boats.
- Bake for 18 to 22 minutes until the zucchini is tender and the cheese is golden.
- Drizzle extra buffalo sauce on top and garnish with green onions or parsley, if desired.
- Serve hot as a meal, snack, or side dish.
Notes
Make the filling ahead of time and store in the fridge for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 50mg