Buffalo Chicken Stuffed Zucchini

$- Zucchini: 4 medium zucchinis - Chicken: 2 cups cooked chicken breast, shredded - Buffalo Sauce: ½ cup (adjust to taste) - Cream Cheese: 1 cup, softened - Cheddar Cheese: 1 cup, shredded - Green Onions: ½ cup, sliced - Seasonings: Salt and pepper, to taste - Olive Oil: For brushing Using the right ingredients is key to making tasty Buffalo Chicken Stuffed Zucchini. First, choose 4 medium zucchinis. They are the perfect size for stuffing. You will need 2 cups of shredded chicken. This can be from a rotisserie chicken or any cooked chicken breast you have. The buffalo sauce brings the heat and flavor. Start with ½ cup, but you can add more if you like it spicy. Next, cream cheese adds a creamy texture. You need 1 cup, and it should be softened for easy mixing. For a cheesy finish, use 1 cup of shredded cheddar cheese. It melts nicely on top. You will also need ½ cup of sliced green onions for a fresh taste. Don’t forget the basics! Add salt and pepper to enhance the flavors. Lastly, brush the zucchinis with olive oil. This helps them cook well and adds a nice flavor. {{ingredient_image_1}} To start, slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and create boats. Aim for about half an inch of flesh left to hold the filling. Brush the insides of the zucchinis lightly with olive oil. This adds flavor and helps them cook better. Season with salt and pepper to taste. This simple step enhances the overall taste of your dish and balances the flavors. In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and half of the green onions. Mix well until everything is combined. The cream cheese gives a creamy texture, while the chicken adds protein. The buffalo sauce brings heat and flavor. Be sure to adjust the buffalo sauce to your liking. This ratio helps each bite stay juicy and flavorful. Preheat your oven to 375°F (190°C). This temperature allows the zucchinis to cook without burning. After preheating, place the zucchinis on a baking sheet, cut side up, and bake for 10 minutes. This softens them just right. After 10 minutes, remove them from the oven. Fill each zucchini boat with the buffalo chicken mixture, packing it gently. Sprinkle the remaining cheddar cheese on top. If you like blue cheese, add that too. Return the baking sheet to the oven and bake for another 15-20 minutes. Your goal is to melt the cheese and make it bubbly. Enjoy the aroma as they bake! You can change the flavor by adjusting the buffalo sauce. If you love heat, add more sauce. If you prefer mild, use less. You can also mix in spices like garlic powder or paprika. These add depth and twist to the dish. Watch the baking time. Overbaking can make the zucchini soggy. Bake them just until tender. You can also grill or air fry the stuffed zucchinis. Grilling adds a smoky flavor, while air frying makes them crispy. Both options are quick and fun! Pair your stuffed zucchinis with a fresh salad or some crunchy veggies. They balance the heat well. For a nice touch, garnish with extra green onions or a drizzle of ranch dressing. This makes your dish look great and taste even better! Pro Tips Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of buffalo sauce or mix in some ranch dressing for creaminess. Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Experiment with Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or avocado for added flavor and texture. Make it Ahead: You can prepare the stuffed zucchinis in advance and store them in the refrigerator. Just bake before serving! {{image_2}} You can change the meat if you want. Ground turkey works well. For a vegetarian option, try tofu. It soaks up the sauce nicely and gives a great texture. You can also use tempeh for a heartier bite. Sauces can add a twist to your dish. Instead of buffalo sauce, use barbecue sauce for a sweet flavor. Ranch dressing or hot sauce can also be fun alternatives. Mix and match to find your favorite taste! If you want low-carb or keto meals, skip the cream cheese and use a cream cheese alternative. You can replace the chicken with shredded cauliflower. This keeps the dish light and tasty. For vegetarians or vegans, swap the chicken with chickpeas or lentils. Cream cheese can be replaced with cashew cream. It adds a rich flavor and texture that everyone will love. Adjusting the recipe is easy. If you need more servings, double the ingredients. Use eight zucchinis instead of four. This is great for parties or family meals. For meal prep, make a big batch and store them in the fridge. They taste great reheated. Each stuffed zucchini makes a perfect portion. You can store leftovers in an airtight container. Make sure to cool the zucchinis first. They last up to three days in the fridge. When you want to reheat, place them in an oven at 350°F (175°C). Heat for about 10 to 15 minutes, or until warm. This keeps the cheese nice and gooey. You can also use a microwave, but the oven gives a better texture. If you want to freeze stuffed zucchinis, wrap them well in plastic wrap. Place them in a freezer-safe bag or container. They stay fresh for up to three months. When you're ready to eat, take them out and thaw overnight in the fridge. For best taste, bake them in the oven after thawing. Reheat at 350°F (175°C) for about 20-25 minutes. This way, they stay flavorful and delicious. You can enjoy this dish with several sides and drinks. Here are some great options: - Salad: A fresh green salad pairs well and adds crunch. - Rice: Try serving with white or brown rice for a filling meal. - Veggies: Roasted or steamed vegetables complement the flavors nicely. - Bread: Garlic bread or rolls can round out the meal. - Drinks: Pair with iced tea, lemonade, or a light beer. To spice up your stuffed zucchini, consider these tips: - Increase Buffalo Sauce: Add more buffalo sauce to the filling. - Hot Sauce: Mix in your favorite hot sauce for an extra kick. - Spicy Cheese: Use pepper jack cheese instead of cheddar. - Chili Flakes: Sprinkle red chili flakes on top before baking. Yes, you can use raw chicken, but it requires more care. Here’s what to do: - Cook the Chicken First: Sauté or boil the chicken until fully cooked. - Shred After Cooking: Let it cool, then shred it for the filling. - Timing: Cook zucchini for about 10 minutes. Then, add the filling and bake until chicken reaches 165°F (74°C). This blog post covered how to make Buffalo Chicken Stuffed Zucchini. You learned about the ingredients needed, the step-by-step process, and key cooking tips. We also explored variations for different diets and ways to store leftovers. Buffalo chicken stuffed zucchini is fun to make and delicious to eat. I hope you enjoy making your own version. Happy cooking!$

Buffalo Chicken Stuffed Zucchini

Delicious zucchini boats filled with a spicy buffalo chicken mixture, topped with cheese.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
2 cups cooked chicken breast, shredded
0.5 cup buffalo sauce
1 cup cream cheese, softened
1 cup shredded cheddar cheese
0.5 cup green onions, sliced
to taste salt and pepper
0.25 cup blue cheese crumbles (optional)
as needed olive oil for brushing

Instructions

Preheat the oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating boats. Brush the insides lightly with olive oil, and season with salt and pepper.
Place the zucchinis on a baking sheet, cut side up, and bake for 10 minutes to soften them slightly.
In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and half of the green onions. Mix until well combined.
After the zucchinis have baked for 10 minutes, remove them from the oven and fill each zucchini boat with the buffalo chicken mixture, packing it gently.
Sprinkle the remaining cheddar cheese on top of the stuffed zucchinis. If using, add the blue cheese crumbles on top.
Return the baking sheet to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Once done, remove from the oven and let them cool slightly before serving. Garnish with the remaining green onions.

Notes

Adjust buffalo sauce to taste for desired spiciness.

Keyword buffalo chicken, healthy, stuffed, zucchini