Buffalo Chicken Zucchini Boats
These delicious zucchini boats are stuffed with buffalo chicken and topped with creamy ranch or bleu cheese dressing! A great way to use up summer squash!
Servings: 4
Ingredients
- 4 med. zucchini halved lengthwise
- 2 c. shredded rotisserie chicken
- 4 oz. cream cheese softened
- 1 c. shredded cheddar cheese divided
- 1/4 c. Frank's Red Hot Buffalo Wing Sauce
- 1/4 c. green onions plus more for garnish
- Ranch or bleu cheese dressing for drizzling, optional
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with foil; set aside.
- Slice zucchini in half lengthwise; scoop out insides, leaving a 1/4 inch border.
- In a large bowl, combine chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, and green onions and season with salt and pepper.
- Spoon chicken mixture into the zucchini boats and sprinkle with remaining 1/4 cup cheddar.
- Bake until zucchini is tender and cheese is golden, about 15-20 minutes.
- Drizzle with Ranch or Bleu cheese dressing if desired and garnish with more green onions.
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