Buffalo Chicken Stuffed Zucchini Boats

$- 4 medium zucchinis - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (adjust to taste) - 1/2 cup cream cheese, softened - 1/2 cup shredded cheddar cheese - 1/4 cup green onions, chopped - Salt and pepper to taste - Olive oil for drizzling - Fresh parsley for garnish These ingredients create the perfect flavor blend. The zucchinis serve as a great base. The buffalo sauce adds heat and tang. Cream cheese adds creaminess, while cheddar brings richness. Green onions give a fresh crunch. Each bite is full of flavor. You can swap ingredients if needed. If you want less heat, use a mild sauce. Plain yogurt can replace cream cheese for a lighter touch. Swap cheddar for mozzarella for a different cheese flavor. You can use rotisserie chicken for convenience. This makes the dish quick and easy. Pick zucchinis that are firm and smooth. Look for ones that are dark green. Avoid any with soft spots or blemishes. Smaller zucchinis are often sweeter. They also have fewer seeds inside. Always check for freshness to ensure the best taste. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step warms your kitchen and readies your dish. 2. Wash the zucchinis well to remove dirt. Clean veggies taste better. 3. Slice the zucchinis in half lengthwise. This creates a boat shape for filling. 4. Use a spoon to scoop out the seeds from each half. Leave just enough flesh for flavor. 5. Place the zucchini halves on a baking sheet. Drizzle olive oil over them. 6. Sprinkle salt and pepper on top. This adds flavor before baking. 7. Bake the zucchini in the oven for 10 minutes. This helps them soften a bit. 1. In a mixing bowl, combine shredded chicken and buffalo sauce. Adjust sauce for your spice level. 2. Add softened cream cheese to the chicken and sauce. This makes the filling creamy. 3. Stir in half of the shredded cheddar cheese. It melts nicely during baking. 4. Toss in chopped green onions. They add a fresh flavor to the mix. 1. Carefully take the zucchini out of the oven. They will be hot, so use oven mitts. 2. Spoon the buffalo chicken mixture into each zucchini half. Fill them generously. 3. Top each stuffed zucchini with the remaining cheddar cheese. More cheese means more yum! 4. Return the baking sheet to the oven. Bake for another 15-20 minutes. Watch for bubbly, golden cheese. 5. Once done, remove from the oven and let cool for a few minutes. 6. Garnish with fresh parsley before serving. It adds a nice pop of color and flavor. To get great zucchini boats, start by cutting the zucchinis in half. Scoop out the seeds gently. This gives them room for the filling. Bake them first for ten minutes. This softens them but keeps their shape. Check if they are tender before adding the filling, but not too soft. Buffalo sauce brings the heat. If you want less spice, use less sauce. Mix in more cream cheese to balance the heat. You can also add a bit of ranch dressing. For more heat, add extra buffalo sauce or some hot sauce. Taste as you go to find your perfect level. Use a baking sheet for easy handling. A sharp knife helps cut the zucchinis evenly. A spoon is great for scooping out the seeds. Use a mixing bowl to combine the filling. A spatula can help you fill the zucchini boats without a mess. These tools make the cooking process smooth and fun. Pro Tips Choose Firm Zucchini: Select firm zucchinis that are medium-sized to ensure they hold up well during baking and have a good texture. Adjust Spice Level: Feel free to adjust the amount of buffalo sauce based on your heat preference; start with less and add more to taste. Add Extra Veggies: For added nutrition and flavor, consider mixing in diced bell peppers or celery to the chicken filling. Let it Rest: Allow the stuffed zucchinis to cool for a few minutes after baking; this helps the filling set and makes them easier to eat. {{image_2}} You can swap the chicken for other proteins. Shredded turkey gives a nice twist. Ground beef or pork also works well. For a lighter option, try shredded rotisserie chicken. Each choice brings new flavors to the dish. To make this dish vegetarian, replace the chicken with chickpeas or lentils. You can also use sautéed mushrooms for a meaty texture. Mix in some diced bell peppers for crunch and color. This way, you still get that yummy buffalo flavor without meat. Boost the flavor with extra spices. Add garlic powder or onion powder to the filling. A splash of ranch dressing in the mix can add creaminess. Top with crumbled blue cheese for that classic buffalo taste. You could even sprinkle some smoked paprika for a smoky kick. Store your leftover buffalo chicken stuffed zucchini boats in an airtight container. Keep them in the fridge. They will stay fresh for up to three days. Make sure they cool down before sealing. This helps prevent moisture from building up inside the container. To reheat your stuffed zucchini boats, use your oven or a microwave. If you use the oven, set it to 350°F (175°C). Place the zucchini boats on a baking sheet. Heat them for about 10-15 minutes until warm. If you use a microwave, warm them for 1-2 minutes. Check to make sure they are hot all the way through. You can freeze your buffalo chicken stuffed zucchini boats, but they will change texture. First, let them cool completely. Wrap each boat in plastic wrap, then place them in a freezer bag. They will last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. No, you should not use raw chicken. Cooked chicken is safe and tender. It also mixes well with other ingredients. Raw chicken needs more cooking time, which could overcook the zucchini. Make sure to shred and use cooked chicken for the best flavor and texture. To make it spicier, add more buffalo sauce. You can also mix in red pepper flakes. Another option is to add diced jalapeños to the filling. Adjust the heat to your taste. Start small, then add more if you like it hot. Serve these boats with a fresh salad or crispy veggies. A side of ranch or blue cheese dressing complements the flavors well. You can also add some garlic bread for a hearty meal. These sides enhance the dish and add balance. In this article, we explored how to make Buffalo Chicken Stuffed Zucchini Boats. We covered key ingredients and substitutions, along with tips for choosing fresh zucchini. You learned step-by-step how to prepare, cook, and assemble your dish. I shared helpful tricks for perfect cooking and options for protein variations. Lastly, we discussed storage tips for leftovers and answered common questions. Now you can create this tasty meal with ease! Enjoy your delicious zucchini boats anytime.$

Buffalo Chicken Stuffed Zucchini Boats

Delicious zucchini boats filled with shredded chicken and buffalo sauce, topped with cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
2 cups cooked chicken, shredded
0.5 cup buffalo sauce
0.5 cup cream cheese, softened
0.5 cup shredded cheddar cheese
0.25 cup green onions, chopped
to taste salt and pepper
for drizzling Olive oil
for garnish Fresh parsley

Instructions

Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds, creating a boat shape.
Place the zucchini halves on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake in the preheated oven for 10 minutes to soften slightly.
In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and chopped green onions. Mix until well incorporated.
Remove the zucchini from the oven and carefully fill each half with the buffalo chicken mixture.
Top each stuffed zucchini with the remaining cheddar cheese.
Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Adjust the buffalo sauce to your spice preference.

Keyword buffalo chicken, stuffed zucchini, zucchini boats