By Raelyn Henson
Buffalo Chicken Zucchini Boats
Buffalo Chicken Zucchini Boats are a healthy and delicious dinner recipe! Made with shredded chicken, greek yogurt, cheddar cheese, and buffalo sauce … this dish is spicy, creamy, cheesy, and flavorful. Plus this recipe is low carb, veggie packed, high protein, and gluten free!
Updated at: Sat, 02 Sep 2023 23:57:25 GMT
Nutrition balance score
Good
Glycemic Index
20
Low
Glycemic Load
2
Low
Nutrition per serving
Calories329.2 kcal (16%)
Total Fat19.5 g (28%)
Carbs9 g (3%)
Sugars5.8 g (6%)
Protein30.2 g (60%)
Sodium1110.8 mg (56%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Set the oven to 375 degrees.
Step 2
Next prepare the zucchinis. Slice the ends off of each one and then slice them lengthwise in half. Scoop out the inside of the zucchini with a spoon. Make sure to scoop out a decent amount, so you can add enough of the buffalo chicken mixture.
Step 3
Add the scooped out zucchinis to a baking sheet. Spray with oil and season with salt and pepper. Bake for 10 minutes.
Step 4
(Optional: I like to save the insides of the zucchini, dice them finely, and add to the stuffing mixture. This helps to not waste it and get in some extra veggies!)
Step 5
While the zucchinis are baking, work on the buffalo chicken filling. Add the shredded chicken, greek yogurt, cheddar cheese (1/2 cup), buffalo sauce, diced zucchini insides, garlic powder, salt, and pepper. Combine.
Step 6
Remove the zucchinis from the oven. There will most likely be some extra moisture / liquid on the zucchinis, so I recommend patting them dry with a paper towel.
Step 7
Next add the chicken mixture to the zucchini boats, spreading it evenly among them.
Step 8
Sprinkle the remaining cheddar cheese (1/2 cup) on top of the boats. Bake for 20-25 minutes.
Step 9
Top with chopped green onions and a drizzle of ranch dressing or blue cheese dressing.
Step 10
Serve and enjoy!
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