Buffalo Chicken Zucchini Boats
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
330 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Buffalo Chicken Zucchini Boats
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These zucchini boats are stuffed with spicy buffalo chicken and topped with creamy ranch (or blue cheese) dressing! This is a great summer dinner to use up those garden zucchini (and not put yourself in a carb coma).
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Ingredients
- 5 small zucchini or 4 medium-size
- 2 cups cooked chicken rotisserie is best
- 1/3 cup Frank's Red Hot sauce
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/2 teaspoon lemon juice
- 1/3 cup shredded cheddar cheese
- 1/2 bunch green onions
- 3 tablespoons blue cheese
- 5 Ritz crackers
- ranch or blue cheese dressing to garnish
- salt and pepper
- nonstick spray
Instructions
- Preheat your oven to 375 degrees F.
- Slice each zucchini in half lengthwise. Try to make them even slices. (You can trim the ends if you want, but I think it's easier to scoop out the middle when the ends are intact. They're easy to cut off on your plate.)
- Spray a baking sheet with nonstick spray. Place the halved zucchini on the sheet, cut side up. Spray each one with a bit of nonstick spray, then sprinkle with salt and pepper.
- Bake for 15 minutes at 375.
- Meanwhile, in a medium bowl add cooked chicken and Frank's hot sauce. Stir it together so all the chicken gets coated.
- Add Greek yogurt, mayonnaise, lemon juice, cheddar cheese, and stir.
- Chop the green onions. Add the white parts (about 3 tablespoons) to the mixture. (Reserve the green part to garnish the cooked zucchini boats.) Set aside.
- When the zucchini in the oven is done, (leave the oven on) take it out and use a sharp knife to cut out the centers. I used the knife to cut the edges of the "boat" and then used a spoon to get it out.
- Place the zucchini flesh on a cutting board. Chop it finely. Use your hands to squeeze it out over the sink. Do a good job! Zucchinis have so much water in them!
- Add the squeezed zucchini to the chicken mixture and stir it in.
- Use a spoon to add the chicken mixture to each zucchini boat. (If you have leftover, eat it with Ritz crackers! Just like the dip.)
- Sprinkle each boat with blue cheese.
- Add the Ritz crackers to a ziplock and crush them with your fingers. It doesn't have to be perfect.
- Sprinkle the crumbs over the boats.
- Bake at 375 degrees for another 10 minutes, or until the zucchini are tender. Move the rack up and broil for 1-2 minutes if you like them extra brown on top.
- Serve with ranch of blue cheese dressing!
Notes
- You could easily make these ahead of time. Par bake, scoop out the flesh, fill with chicken, top with cheese, then cover and refrigerate for a few hours (or probably even overnight). Top last minute with the crumbs and then bake the last 10-15 minutes called for in the recipe.
- Adapted from this Cheesy Buffalo Chicken Dip.
Nutrition Information
Show Details
Serving
1serving
Calories
330kcal
(17%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
73mg
(24%)
Potassium
603mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
498IU
(10%)
Vitamin C
27mg
(30%)
Calcium
158mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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