Buffalo Chicken Zucchini Boats
These Buffalo Chicken Zucchini Boats combine spicy buffalo flavor with tender zucchini and creamy cheeses for a hearty, gluten-free main dish that’s easy to prepare and bake.
Equipment
- 1 baking dish approximately 9x13 inches (23×33 cm)
- 1 mixing bowl
- 1 Spoon for hollowing zucchini
Ingredients
- 2 medium zucchini
- 2 cups cooked shredded chicken
- 3 ounces cream cheese
- 1/4 cup ranch dressing
- 1/4 cup shredded cheddar cheese
- 2 tablespoons buffalo sauce
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Slice zucchinis lengthwise and scoop out seeds and some flesh to form hollow boats.
- Arrange zucchini halves in a 9x13 inch baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, ranch dressing, cheddar cheese, and buffalo sauce until mixed well.
- Fill each zucchini boat evenly with the chicken mixture.
- Sprinkle shredded mozzarella cheese over the tops.
- Bake for 20 to 24 minutes until zucchini is tender and cheese is golden and melted.
Notes
- Customize cheeses or add spices for varied flavors.
- Increase buffalo sauce for extra heat.
- Store leftovers in the refrigerator up to 3 days.