Description
These Buffalo Chicken Zucchini Boats combine tender zucchini halves stuffed with a spicy ground chicken mixture, ranch seasoning, and melted mozzarella cheese for a flavorful and satisfying low-carb meal. Baked until bubbly and golden, they make a perfect appetizer or main dish for any buffalo wing lover.
Ingredients
Scale
Vegetables
- 4 medium size zucchini
Protein & Dairy
- 1 lb ground chicken
- 2 cups shredded mozzarella cheese
Seasonings & Sauces
- 1/2 cup buffalo wing sauce
- 1/2 packet ranch seasoning (about 2 tbsp)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the zucchini boats evenly.
- Prepare Zucchini: Cut each zucchini in half lengthwise. Using a spoon, carefully remove the inner flesh to create hollow boats. Place these zucchini halves in a greased 9×13 inch baking dish to prevent sticking.
- Cook Chicken: In a skillet over medium heat, cook the ground chicken until it is fully cooked and no longer pink. Drain any excess liquid if necessary.
- Mix Sauce & Seasoning: Add the buffalo wing sauce and ranch seasoning to the cooked chicken. Stir well to ensure the chicken is evenly coated with the flavorful mixture.
- Fill Zucchini Boats: Generously stuff each zucchini half with the buffalo chicken mixture, packing it in. Then, sprinkle shredded mozzarella cheese evenly over the top of each stuffed zucchini boat.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 30 minutes. This will allow the zucchini to soften and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 minutes to let the mozzarella cheese brown and bubble, adding a delicious golden crust.
- Serve: Once baked, remove from the oven and serve hot. These zucchini boats can be enjoyed alone or paired with additional ranch dressing for dipping.
Notes
- Use fresh mozzarella for a creamier texture or shredded for convenience.
- Adjust the amount of buffalo wing sauce depending on your preferred spice level.
- To save time, the zucchini flesh can be chopped and added to the chicken mixture for extra moisture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a crispier zucchini skin, you can roast the zucchini halves separately for 10 minutes before stuffing.
