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Delicious buffalo chicken zucchini boats topped with ranch and fresh cilantro, served on a rustic wooden table.
Alyssa

Buffalo Chicken Zucchini Boats

These Buffalo Chicken Zucchini Boats are the perfect way to enjoy buffalo chicken dip without all the carbs! Tender zucchini is stuffed with a creamy buffalo chicken mixture, then drizzled with ranch!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 219
Ingredients Method

Ingredients
  

  • 2 pieces boneless skinless chicken breasts, cooked and shredded
  • 2 oz cream cheese, softened
  • 3/4 cup franks original red hot sauce
  • 3-4 pieces zucchini, cut in half lengthwise and seeds scooped out
  • 1/2 cup shredded Monterey jack cheese
  • 2-3 tablespoons ranch dressing for drizzle
  • optional garnish: sliced red onion, fresh cilantro, avocado slices

Method
 

  1. Preheat oven to 350.
  2. Add prepared zucchini boats flesh side up to a 13×9 baking dish.
  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. Fill the zucchini boats with the buffalo chicken mixture.
  5. Sprinkle Monterey Jack cheese over the top.
  6. Bake for 20-25 minutes, or until the zucchini starts to get a little tender but still has a bite to it.
  7. Remove from oven. Drizzle with ranch dressing.
  8. Optional: garnish with red onion, avocado slices, and fresh cilantro.
  9. Serve!