Buffalo Chicken Zucchini Boats
These hot n' spicy Buffalo Chicken Zucchini Boats are an easy meal idea made with cream cheese, wing sauce, and tender chicken stuffed and baked inside zucchini. Don't forget the blue cheese sauce!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American
Keyword: chicken and zucchini recipes, stuffed zucchini boats, zucchini boats recipe
Servings: 6 servings
Calories: 409kcal
Ingredients
- 3 zucchini
- 1 to 2 pounds cooked chicken breast shredded
- 1 8-ounce package cream cheese softened
- 1 packet (2 Tbsp) ranch seasoning
- ½ cup buffalo wing sauce your favorite
- 1 cup shredded mozzarella cheese
For blue cheese sauce:
- ¼ cup blue cheese crumbles
- ¼ cup heavy whipping cream
- ½ cup milk
Directions
Preheat oven to 400 degrees.
Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes prior to stuffing.
In a stand mixer, combine the chicken, cream cheese, ranch seasoning, ¼ cup buffalo wing sauce and ¼ cup cheese.
Spoon the mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly. Add the remaining cheese and buffalo sauce over the top..
Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
Meanwhile, in a food processor, blend the blue cheese and heavy whipping cream until thick. Slowly add the milk until the desired consistency is reached. Serve with zucchini boats.
Calories: 409kcal | Carbohydrates: 10g | Protein: 33g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 1363mg | Potassium: 568mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1067IU | Vitamin C: 18mg | Calcium: 219mg | Iron: 1mg