Buffalo Chicken Zucchini Boats with Cheesy Ranch (Print version)
Tender zucchini boats filled with buffalo chicken, cream cheese, ranch, and melty cheddar for a low-carb baked dinner.
# Ingredients:
For the zucchini boats
01 -
4 medium zucchini, about 8-9 inches long
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
For the cheesy ranch buffalo chicken
05 -
2 1/2 cups (350 g) cooked shredded chicken
06 -
4 oz (115 g) cream cheese, softened
07 -
1/2 cup (120 ml) buffalo sauce
08 -
1/3 cup (80 ml) ranch dressing, plus more for drizzling
09 -
1 tablespoon ranch seasoning
10 -
1/2 teaspoon garlic powder
11 -
1 cup (115 g) shredded sharp cheddar cheese, divided
12 -
1/2 cup (55 g) shredded mozzarella cheese
13 -
2 green onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 400 degrees F. Lightly grease a 9x13-inch baking dish.
02 -
Trim the zucchini ends, slice each zucchini in half lengthwise, and scoop out the seedy center. Leave about 1/4 inch of flesh near the skin so the boats hold their shape.
03 -
Place the zucchini cut side up in the baking dish. Brush with olive oil, season with salt and pepper, and bake for 10 minutes.
04 -
In a bowl, stir the softened cream cheese, buffalo sauce, ranch dressing, ranch seasoning, and garlic powder until mostly smooth. Fold in the shredded chicken, 1/2 cup cheddar, and half of the green onions.
05 -
Spoon the buffalo chicken filling into the warm zucchini shells. Top with the remaining cheddar and the mozzarella.
06 -
Bake for 12-15 minutes, until the zucchini is fork-tender and the cheese is melted and bubbling. Rest for 5 minutes, then drizzle with ranch and sprinkle with the remaining green onions.
# Good to know:
01 -
Use cooked chicken to keep the recipe quick and prevent excess moisture.
02 -
Best served after a 5-minute rest so the filling settles.
03 -
Choose gluten-free buffalo sauce and ranch products if cooking for a gluten-free diet.