Buffalo Chicken Zucchini Boats

$To make Buffalo Chicken Zucchini Boats, gather these key items: - 4 medium zucchinis - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust for heat preference) - 1/2 cup cream cheese, softened - 1/2 cup shredded cheddar cheese - 1/4 cup green onions, chopped - Salt and pepper to taste - Olive oil for drizzling These ingredients create a bold and flavorful dish that everyone will enjoy. The zucchini acts as a great base, while the buffalo sauce brings the heat. The cream cheese makes everything creamy and rich. You can swap some ingredients if needed. Here are some ideas: - Use ground turkey or beef instead of chicken for a different taste. - Swap cream cheese for Greek yogurt for a lighter option. - Try mozzarella cheese in place of cheddar for a milder flavor. - Use different hot sauces if you want to change up the spice level. - Chives or parsley can replace green onions for a fresh twist. These substitutions can help you cater to your taste or dietary needs while keeping the dish delicious. Each serving of Buffalo Chicken Zucchini Boats typically contains: - Calories: 350 - Protein: 30g - Carbohydrates: 10g - Fat: 20g - Fiber: 3g This dish is not only tasty but also packed with protein, making it a filling meal. The zucchini adds fiber and keeps the dish light. Enjoy this healthy option that satisfies your cravings! {{ingredient_image_1}} First, gather your zucchinis. You need four medium zucchinis for this dish. Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers. Make sure to leave about 1/4-inch of zucchini along the edges. This keeps the boats stable. Place the zucchini halves on a baking sheet lined with parchment paper. Drizzle them lightly with olive oil. This adds flavor and helps with cooking. In a medium bowl, combine two cups of cooked shredded chicken with 1/2 cup of buffalo sauce. Adjust the sauce based on how spicy you want the filling. Next, add 1/2 cup of softened cream cheese. This makes the filling creamy and rich. Then, mix in 1/4 cup of chopped green onions and half of the shredded cheddar cheese. Stir everything until it’s well mixed. Season with salt and pepper to taste. This step is key for flavor. Now it's time to fill the zucchini boats. Spoon the buffalo chicken mixture into each boat, filling them generously. Make sure to pack the filling well. Sprinkle the remaining cheddar cheese on top of each filled zucchini boat. Preheat your oven to 375°F (190°C). Bake the zucchini boats for about 25 to 30 minutes. They should be tender, and the cheese should be melted and bubbly. Once done, let them cool slightly before serving. Enjoy your bold and flavorful dish! To get the best texture, choose firm zucchinis. They should not be too soft. Cut them in half lengthwise. Scoop out the center, but leave some flesh for strength. This helps them hold the filling well. Bake them long enough to make them tender, but not mushy. Check them around 25 minutes. If they are tender and the cheese is golden, they are ready. Buffalo sauce can be spicy. Start with half a cup, but taste as you go. If you like it hot, add more sauce. If you want it milder, mix in some cream cheese. This will calm the heat. Adjusting the sauce lets you make it just right for your taste. To make your dish look great, use a nice platter. Place the zucchini boats side by side. Top them with extra green onions for color. Drizzle more buffalo sauce over the top for flair. This makes it pop and look inviting. You can also add a side of ranch or blue cheese for dipping. Pro Tips Choose Fresh Zucchini: Opt for firm zucchinis that are bright in color for the best flavor and texture. Customize the Heat: Adjust the amount of buffalo sauce based on your heat tolerance; you can also mix in some ranch dressing to mellow it down. Cheese Variations: Try using different types of cheese like mozzarella or pepper jack for a unique twist on flavor. Make Ahead: You can prepare the filling in advance and assemble the zucchini boats right before baking for a quick weeknight meal. {{image_2}} You can make a vegetarian version of these zucchini boats. Swap the chicken for cooked quinoa or lentils. Mix them with buffalo sauce and cream cheese. You can also add black beans for a hearty texture. This makes a filling dish packed with protein. You still get the great flavors of buffalo sauce without meat. Feel free to get creative with toppings. Consider adding diced tomatoes or avocado for freshness. You could sprinkle some crumbled feta or blue cheese on top. These toppings add more flavor and texture. Don't forget a drizzle of ranch dressing for a creamy finish. Each bite will be a tasty surprise. You can adjust this recipe for different diets. For a dairy-free option, use vegan cream cheese and cheese. If you're watching carbs, skip the cheese or use less. You can even make it gluten-free by checking the sauce label. This way, everyone can enjoy buffalo chicken zucchini boats! To keep your Buffalo Chicken Zucchini Boats fresh, store them in an airtight container. Let them cool to room temperature before sealing the container. Place the container in the fridge. They will stay good for about three days. When you are ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat in the oven for about 15-20 minutes. You can also use a microwave for quick reheating. Just heat them for 1-2 minutes, but the oven gives better results. If you want to save these tasty boats for later, freezing is a great option. Before freezing, make sure they are cool. Wrap each zucchini boat tightly in plastic wrap. Then, place them in a freezer bag or container. They can last for up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge before reheating. Yes, you can use fresh chicken. Start by cooking the chicken fully. You can grill, bake, or boil it. Once cooked, shred the chicken with two forks. This method works great for flavor and texture. To prevent watery zucchini boats, choose smaller zucchinis. Larger ones tend to have more water. When preparing, scoop out the centers gently, leaving enough flesh. You can also sprinkle salt inside the boats and let them sit for a few minutes. This draws out excess moisture. Pat them dry before filling. Many side dishes pair nicely with buffalo chicken zucchini boats. Here are some great options: - Coleslaw – The crunch adds a nice texture. - Corn on the cob – Sweet corn complements the spicy flavors. - Sweet potato fries – They offer a tasty contrast to the dish. - Garden salad – Fresh greens balance the richness of the boats. This blog post shared how to make tasty buffalo chicken zucchini boats. You learned about essential ingredients, helpful substitutes, and the nutritional facts. I explained the steps for preparing and baking the filling. Tips and tricks helped you achieve the right texture and flavor balance. I also shared variations for different diets and how to store leftovers. Remember, cooking can be fun and creative. Enjoy making these zucchini boats your own!$

Delicious zucchini boats filled with spicy buffalo chicken and cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
2 cups cooked shredded chicken
1/2 cup buffalo sauce
1/2 cup cream cheese
1/2 cup shredded cheddar cheese
1/4 cup green onions
to taste salt
to taste pepper
for drizzling olive oil

Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the centers using a spoon to create boats. Be sure to leave about 1/4-inch of zucchini on the edges for stability.
In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the shredded cheddar cheese, and green onions. Mix until well combined.
Season the mixture with salt and pepper to taste.
Place the zucchini boats on a baking sheet lined with parchment paper and drizzle lightly with olive oil.
Spoon the buffalo chicken mixture evenly into each zucchini boat, filling them generously.
Sprinkle the remaining cheddar cheese on top of each filled zucchini boat.
Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.

Notes

Serve the zucchini boats on a platter, garnished with additional chopped green onions and a drizzle of buffalo sauce for extra flair.

Keyword buffalo chicken, healthy recipe, zucchini boats