I’m fairly certain that 90% of the recipes here on IBC involve dessert or buffalo chicken. I can’t help what I love. It’s a problem.
Anyway, I hope you won’t be mad for long because these Buffalo Chicken Zucchini Boats are bangin’! If you like buffalo chicken and want to find a way to get more veggies in your diet, look no further. Also, with a couple substitutions (light dressing and low-fat cheese), this recipe can be fairly healthy. I opted for the full-fat version, however, because that’s how I roll.
This recipe is my brainchild after seeing lots of zucchini boat recipes on Pinterest. It’s a quick and easy meal that will certainly satisfy.
The recipe starts off with cooked chicken breast. My favorite way to cook chicken is to put it in a sheet pan and sprinkle it with a little olive oil and salt and pepper. I bake it at 300 degrees F until it’s cooked through. This keeps the meat nice and moist. Depending on the size of the breast, it will take about 20 minutes.
While the chicken is baking, slice your zucchinis in half lengthwise and hollow out each half with a melon baller. You’ll want to save about 1/2 cup of the zucchini for your filling.
Once the chicken is cooled and cut up and the zucchinis are prepped, you’re ready to mix everything together and bake!
For the filling, I used blue cheese dressing. I also added some blue cheese crumbles. If you don’t care for blue cheese, what’s wrong with you? Ha! Just kidding. If you prefer, use ranch dressing and omit the crumbles.
Also, I used celery and carrots in my filling as they go really well with buffalo chicken. However, if you have something else on hand, use that. You could even use a bell pepper or tomato for your “boat” if zucchini isn’t your thing.
Other than that, you’re good to go. The recipe is below so you can whip up a batch of the Buffalo Chicken Zucchini Boats in your own kitchen. Hope you enjoy them!
Here's what you'll need:
1 pound cooked chicken, diced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 carrot, shredded
1 rib of celery, diced
3/4 cup shredded cheddar cheese, divided
1/4 cup blue cheese crumbles (optional)
3 tablespoons buffalo sauce
3 tablespoons blue cheese (or ranch) dressing
Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.
Cut each zucchini in half horizontally. Then with a melon baller (or spoon) carefully scoop out the center of the zucchini. Reserve 1/2 cup of the center and dice it up for your filling.
In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, 1/2 cup cheddar cheese, blue cheese crumbles (optional), buffalo sauce and dressing.
Place zucchini, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.
Bake for about 30 minutes or until the zucchini have achieved desired softness.