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In the world of comfort food, few dishes capture the essence of flavor and satisfaction quite like Buffalo chicken. The tantalizing combination of spicy buffalo sauce and tender chicken is a favorite for many, but it can often be heavy and calorie-laden. Enter Buffalo Chicken Stuffed Zucchini Boats, a creative and nutritious take on this classic dish that not only satisfies your cravings but also fits seamlessly into a health-conscious lifestyle. These zucchini boats serve as the perfect vessel for a rich and spicy filling, making them a delightful option for lunch, dinner, or even appetizers for your next gathering.

Buffalo Chicken Stuffed Zucchini Boats

Discover a healthier twist on comfort food with these Buffalo Chicken Stuffed Zucchini Boats! Combining the spicy goodness of buffalo chicken with the nutritious benefits of zucchini, this dish is perfect for lunch, dinner, or as a crowd-pleasing appetizer. Easy to make and packed with flavor, each zucchini boat is filled with tender shredded chicken, creamy cheese, and zesty buffalo sauce. Enjoy a satisfying meal that's both delicious and guilt-free!
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Ingredients
  

4 medium zucchinis

1 cup shredded cooked chicken (rotisserie works great)

1/2 cup buffalo sauce (more or less to taste)

1/4 cup cream cheese, softened

1/4 cup shredded cheddar cheese

1/4 cup crumbled blue cheese (optional)

2 green onions, thinly sliced

1 tablespoon olive oil

Salt and pepper, to taste

Cooking spray or additional olive oil for brushing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Zucchini Boats: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create the boat. Leave about 1/4 inch of zucchini flesh along the sides to maintain structure. Brush the insides with olive oil and season with salt and pepper.

      Cook Zucchini Boats: Lay the zucchini halves, cut side up, on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake in the preheated oven for about 10-12 minutes, until they start to soften.

        Prepare Filling: While the zucchinis are baking, in a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, and half of the sliced green onions. Mix well until everything is evenly coated. Optionally, fold in the crumbled blue cheese for added flavor.

          Stuff Zucchini Boats: Remove the zucchinis from the oven. Spoon the buffalo chicken mixture evenly into the boat-shaped zucchinis.

            Final Bake: Bake the stuffed zucchinis for an additional 15-20 minutes, until the filling is bubbly and the zucchinis are tender.

              Serve: Remove from the oven and let cool for a minute. Garnish with the remaining green onions and drizzle with extra buffalo sauce if desired. Serve warm and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4