Ingredients
Scale
- 4 medium zucchinis
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Optional: blue cheese crumbles for topping
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating a boat shape. Place them on the prepared baking sheet.
- Step 3: In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, green onions, salt, and pepper. Mix until well combined.
- Step 4: Fill each zucchini boat with the buffalo chicken mixture, pressing down gently to pack it in.
- Step 5: Sprinkle the remaining cheddar cheese on top of each filled zucchini boat. Bake for about 25-30 minutes or until the zucchinis are tender and the cheese is bubbly and golden.
- Step 6: (Optional) Top with blue cheese crumbles before serving for an extra flavor boost. Enjoy your low-carb Buffalo Chicken Zucchini Boats!
Notes
- For best storage, keep leftover Buffalo Chicken Zucchini Boats in an airtight container in the refrigerator for up to 3 days.
- When reheating, pop them in the oven at 350°F (175°C) for about 10-15 minutes to maintain their texture; you can also microwave them, but they may become a bit soggy.
- Serve your zucchini boats alongside a fresh salad or with a side of celery and carrot sticks for a delightful crunch that complements the spicy flavors.
- For an extra creamy filling, make sure your cream cheese is completely softened before mixing; this will help it blend smoothly with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 2g