Buffalo Chicken Zucchini Boats

I’m a big fan of stuffed zucchini. The reason is simple. It’s healthy and delicious yet quite simple to make. And, these Buffalo Chicken Zucchini Boats are what I would like to share today. I make it for family dinner every month and it still gets us hooked. My husband, who is trying cutting the carbs of meals (not on any strict low-carb diet), loves these zucchini boats a lot. They’re low in carb yet good enough to satisfy his taste buds. Well, I make a great job, right?

Zucchini is cut into half, lengthwise, removed seeds and 1/2 of flesh, then filled with cooked buffalo chicken mixture, topped with shredded mozzarella, and finally baked in the oven until soften, and cheese is melted. It comes out cheesy and flavorful, then, makes both kids and adults fall in love with.

If you are looking for something savory to make with zucchini, you should give these buffalo chicken zucchini boats a go. To make a good food of your own, the first thing you need to do is to save its recipe. Then, follow detailed instructions whenever you want it to serve at meals. It’s much worth trying, right?

Buffalo Chicken Zucchini Boats

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

42

minutes

Calories

363

kcal

Zucchini is cut into half, lengthwise, removed seeds and 1/2 of flesh, then filled with cooked buffalo chicken mixture, topped with shredded mozzarella, and finally baked in the oven until soften, and cheese is melted.

Ingredients

• 4 small-medium zucchini about 1¾ pounds

• 1 lb. ground chicken

• 1/2 cup Buffalo Wing Sauce

• 1 cup shredded mozzarella cheese

Directions

• Preheat oven to 400 degrees F. Grease a 9×13 inch baking dish and set aside.
• Heat a large non-stick skillet over medium-high heat. Add chicken; breaking apart with a wooden spoon. Cook for 7-9 minutes, until chicken is cooked through, stirring occasionally.
• Remove skillet from heat. Stir in buffalo wing sauce.
• Cut zucchini in half, lengthwise. Scoop seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place in baking dish cut-side up.
• Scoop chicken mixture into zucchini boats. Sprinkle each with cheese.
• Cover baking dish with foil and bake for 35 minutes.
• Garnish with chopped parsley, if desired.
• Serve!