VNiceFood

The Buffalo Chicken Zucchini Boats I Make for Busy Weeknights

The Buffalo Chicken Zucchini Boats I Make for Busy Weeknights
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Calories
219 kcal
Carbs
10.00 g

Ingredients

  • 2 piecesboneless skinless chicken breasts, cooked and shredded
  • 2 ozcream cheese, softened
  • 3/4 cupfranks original red hot sauce
  • 3-4 pieceszucchini, cut in half lengthwise and seeds scooped out
  • 1/2 cupshredded Monterey jack cheese
  • 2-3 tablespoonsranch dressing for drizzle
  • —optional garnish: sliced red onion, fresh cilantro, avocado slices

Instructions

  1. 1

    Preheat oven to 350.

  2. 2

    Add prepared zucchini boats flesh side up to a 13×9 baking dish.

  3. 3

    To a small bowl, add shredded chicken, cream cheese, and franks red hot sauce. Using a fork, mix everything together so chicken is coated.

  4. 4

    Fill the zucchini boats with the buffalo chicken mixture.

  5. 5

    Sprinkle Monterey Jack cheese over the top.

  6. 6

    Bake for 20-25 minutes, or until the zucchini starts to get a little tender but still has a bite to it.

  7. 7

    Remove from oven. Drizzle with ranch dressing.

  8. 8

    Optional: garnish with red onion, avocado slices, and fresh cilantro.

  9. 9

    Serve!