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.