Buffalo Chicken Zucchini Boats
User Reviews
4.4
Buffalo Chicken Zucchini Boats
Description
The recipe involves halving zucchinis lengthwise and scooping out the centers to create boats. The filling is a combination of shredded chicken mixed with cream cheese, plain Greek yogurt, hot sauce, and green onions, seasoned with salt and pepper. The filled zucchini boats are baked at 400°F until the zucchini softens and the filling is hot.
After baking, shredded cheddar cheese is added on top and melted under the oven's heat, adding richness and a golden crust. The included ranch dressing, made with Greek yogurt, garlic powder, onion powder, dill, milk, and seasonings, provides a cool and savory contrast to the spicy buffalo filling.
These zucchini boats make a satisfying low-carb meal or appetizer that blends spicy buffalo chicken flavors with fresh vegetables and creamy textures.
Ingredients
Buffalo Chicken Zucchini Boats
- 3-4 zucchini halved lengthwise
- 2 1/2 cups chicken shredded
- 2 ounces cream cheese room temperature, low fat
- 1/3 cup yogurt plain, Greek
- 3 tablespoons hot sauce I use Franks buffalo sauce
- 1/4 cup green onion plus extra for garnish, sliced
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup cheddar cheese shredded
Ranch Dressing
- 1/3 cup yogurt plain, Greek
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dill dried
- 1 tablespoon milk or water
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Preheat Oven to 400° F. Line a sheet pan with foil and set aside. Cut the zucchini in half lengthwise and use a spoon to hollow out the centers of each half leaving about a 1/4 inch border all the way around. Place the prepared zucchini onto the sheet pan.
- In a large bowl stir together the cream cheese, Greek yogurt, hot sauce, green onions, salt and pepper until combined. Stir in the shredded chicken until it's coated. Divide the mixture evenly into the prepared zucchini boats.
- Bake for 25-30 minutes or until the zucchini is tender. Remove from the oven and top with shredded cheese. Bake until the cheese is melted.
- While the zucchini boats are baking whisk together all of the ingredients for the ranch dressing in a small bowl. Serve the dressing on the side or dolloped on top of the finished zucchini boats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 89mg | 30% |
| Sodium | 526mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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