Buffalo Chicken Zucchini
Zucchini for dinner? Stay with me. These buffalo chicken zucchini boats are creamy, cheesy, and kid-approved, no side eye about the veggies this time.
Ingredients
- 12 ounces cream cheese
- ⅓ cup chicken broth
- ½ cup ranch dressing
- ⅓ cup hot sauce
- 1 cup cheddar cheese shredded
- 3 cups chicken cooked, shredded
- 6 medium zucchini
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees. Cover 2 sheet pans with aluminum foil and spray with spray cooking oil.
- Slice cream cheese into pieces. Place the cream cheese slices in a large pot with chicken broth over medium to medium low heat. You don’t want this to boil; you just want to gently heat and melt the cream cheese. Heat about 6-7 minutes, whisking as needed until smooth.12 ounces cream cheese, ⅓ cup chicken broth
- Pour in ranch and hot sauce into the cream cheese and stir well. Then add 1 cup of cheese, stirring well with a spoon until melted.½ cup ranch dressing, ⅓ cup hot sauce, 1 cup cheddar cheese
- Add shredded chicken to the pot and mix well to coat it with the sauce. Remove the pan from the heat.3 cups chicken
- Wash then dry the zucchini. Slice the tops and bottoms off the zucchini; then slice each in half lengthwise. With a large spoon, scoop out the seeds and some pulp from the zucchini to make the zucchini shells. Place zucchini halves in the baking pans, lining them up in a row. Fill each zucchini with 2-3 tablespoons of the buffalo chicken.6 medium zucchini
- Bake for 25 minutes or until zucchini is fork tender. Sprinkle each boat with remaining ½ cup cheese and bake for an additional 5 minutes to melt cheese. Serve with additional ranch and hot sauce and enjoy!1/2 cup cheddar cheese
Nutrition
Calories: 247kcal | Carbohydrates: 6g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 467mg | Potassium: 351mg | Fiber: 1g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 23mg | Calcium: 148mg | Iron: 1mg