Description
These Buffalo Chicken Zucchini Boats are a delicious and low-carb twist on classic buffalo chicken. Ground chicken is cooked with spicy buffalo wing sauce and ranch seasoning, then stuffed into hollowed-out zucchini halves and topped with melted mozzarella cheese. Baked until bubbly and golden, they make a perfect appetizer, snack, or light meal that’s full of flavor and easy to prepare.
Ingredients
Scale
Zucchini Boats
- 4 medium size zucchini
Filling
- 1 lb ground chicken
- 1/2 cup buffalo wing sauce
- 1/2 packet ranch seasoning (about 2 tbsp)
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the zucchini boats.
- Prepare Zucchini: Cut each zucchini in half lengthwise, then carefully remove the seeds and pulp from the center to create hollow boats. Place these prepared zucchini halves in a greased 9×13-inch baking dish.
- Cook Chicken: In a skillet over medium heat, cook the ground chicken until it is fully cooked and no longer pink, breaking it up as it cooks. Stir in the buffalo wing sauce and ranch seasoning until well combined and heated through.
- Stuff Zucchini Boats: Spoon the buffalo chicken mixture evenly into each zucchini boat cavity, packing the filling to fill them completely.
- Add Cheese Topping: Generously sprinkle shredded mozzarella cheese over the top of each stuffed zucchini boat.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to cook the zucchini and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 minutes to allow the cheese to melt fully and become bubbly and golden.
- Serve: Remove from oven and serve the zucchini boats warm, optionally with additional ranch dressing on the side for dipping or drizzling. Enjoy!
Notes
- For a spicier kick, add extra buffalo wing sauce or a pinch of cayenne pepper to the chicken mixture.
- You can substitute ground turkey or ground beef if preferred.
- Feel free to use any shredded cheese you like such as cheddar or pepper jack for variation.
- Prepare zucchini boats ahead of time and refrigerate before baking to save time.
- Leftovers can be stored in the refrigerator up to 3 days and reheated in the oven.
