Description
Cheesy and spicy zucchini boats filled with creamy buffalo chicken make a perfect low-carb dinner or appetizer, baked until bubbly and golden for a flavorful meal.
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 oven to 375°F (190°C).
- Scoop out the centers of each zucchini half to create boats, leaving a thin border.
- Lightly salt the zucchini boats and arrange them on a baking sheet.
- In a mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper until creamy.
- Fill each zucchini boat evenly with the buffalo chicken mixture.
- Generously 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 melted and golden.
- Optionally, drizzle extra buffalo sauce on top and garnish with green onions or parsley.
- Serve hot as a light meal, snack, or side dish.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg