Buffalo Chicken Stuffed Zucchini
A delightful twist on classic buffalo chicken, these stuffed zucchini boats are filled with a creamy, spicy mixture and perfect for summer cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 medium-sized zucchini
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C) so it’s hot and ready for those zucchini boats.
- Slice the zucchini in half lengthwise, then scoop out the center using a spoon to create boats. Be sure to leave some flesh to maintain the zucchini’s structure!
- Combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and chopped green onions in a bowl. Season this mixture with salt and pepper.
- Fill each zucchini boat generously with the buffalo chicken mixture, pressing it down lightly to ensure it’s well packed!
- Drizzle the stuffed zucchini with olive oil and sprinkle on the remaining cheddar cheese.
- Bake for about 25-30 minutes, or until the zucchini is tender and the cheese is beautifully bubbly and golden.
- Serve hot, garnished with extra green onions if desired!
Notes
Make sure to squeeze out excess moisture from the zucchini before stuffing to prevent sogginess. You can use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://pennykitchenz.com/buffalo-chicken-stuffed-zucchini/