One of my favorite things about summer produce? Zucchini and summer squash is aplenty and HUGE. When I come across the giant squash at the store, it’s pretty hard, and damn near impossible for me to pass them up. That’s why you’ll see ALL the zucchini and squash recipes that you could ever want in the summer season.
As summer comes to a close, and the squash are dwindling, I decided to give another good zucchini inspired recipe. With some cooked chicken on hand, I knew exactly what I wanted to do. Buffalo Chicken Zucchini Boats!
These Buffalo Chicken Zucchini Boats are a real kick in the spice department with all the flavor and heat of buffalo chicken wings along with plenty of veggie goodness and even some blue cheese in there! You get a lot of bang for your buck with these boats too. Considering you’ve got your meat and veggies here, it’s basically a full meal in itself.
Honestly! I didn’t serve mine with anything else on the side, and there wasn’t a single complaint about it.
Though of course if you really wanted to, some celery and carrots with a little ranch dip on the side would be a great choice!
One of my favorite things bout this this recipe, besides it being delicious, is that you can prep it well ahead of time and have it ready to toss in the oven for dinner at the end of the day. No fuss. No muss.
I topped mine with a simple garnish of sliced green onions and called it a day.
TheSkinnyFork.com If you love buffalo chicken, you'll love thse buffalo chicken zucchini boats! All the flavors of buffalo chicken without any of the guilt. Prep Time: 10 Minutes • Cook Time: 20 Minutes
Servings: 3 • Serving Size: 2 Zucchini Boats • Calories: 435 • Fat: 14 g • Saturated Fat: 6 g • Carb: 45 g • Fiber: 6 g • Protein: 37 g • Sugar: 0 g • Sodium: 260 mg
• 3 Zucchini Squash
• 11 Oz. Cooked Boneless Skinless Chicken Breast, Shredded
• 1/2 C. Buffalo Sauce, Devided
• 3 Tbsp. Reduced Fat Blue Cheese Crumbles
• Salt & Pepper to Taste
Directions:
Use a spoon to scoop out the middle of the zucchini to leave about 1/4” thick zucchini boat shells. Reserve half of the pulp.
Place the zucchini pulp, 11 Oz. shredded chicken, and 1/4 C. of buffalo sauce into a medium bowl and mix until well combined.
Spread the remaining 1/4 C. buffalo sauce into the bottom of a 13x9” baking dish.
Set the zucchini shells in the prepared baking dish.
Divide the chicken mixture evenly among the zucchini boats and top each boat with 1/2 Tbsp. blue cheese crumbles.
Cover with foil and place in the oven for 20-30 minutes or until the sauce on the bottom is bubbly and the zucchini is tender.
Once done, remove from the oven and serve with additional buffalo sauce if desired!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Sugar Conscious • Specific Carbs • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Fodmap Free
