Buffalo Chicken Zucchini Boats

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

3 zucchini

2 cups shredded chicken

1/2 cup greek yogurt

1 cup cheddar cheese, separated

1/3 cup Frank’s Red Hot Buffalo Sauce

1 tsp garlic powder

Salt

Pepper

Green Onions

Directions

Set the oven to 375 degrees.

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.

Add the scooped out zucchinis to a baking sheet. Spray with oil and season with salt and pepper. Bake for 10 minutes.

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!

While the zucchinis are baking, work on the buffalo chicken filling. Add the shredded chicken, greek yogurt, cheddar cheese (1/2 cup), Frank’s Red Hot Buffalo Sauce, diced zucchini insides, garlic powder, salt, and pepper. Combine.

Remove the zucchinis from the oven. There will most likely be some extra moisture / liquid on the zucchinis. I recommend patting them dry with a paper towel.

Next add the chicken mixture to the zucchini boats, spreading it evenly among them.

Sprinkle the remaining cheddar cheese (1/2 cup) on top of the boats. Bake for 20-25 minutes.

Top with chopped green onions and a drizzle of ranch dressing or blue cheese dressing.

Serve and enjoy!