Buffalo Chicken Zucchini Boats (Print Version)
Spicy buffalo chicken, ranch, and cheese fill baked zucchini boats for a flavorful, easy dinner.
# Ingredients:
→ Main Components
01 -
2 medium zucchini
02 -
2 cups cooked, shredded chicken
03 -
3 ounces cream cheese
04 -
60 millilitres ranch dressing
05 -
60 grams shredded cheddar cheese
06 -
30 millilitres buffalo sauce
07 -
60 grams shredded mozzarella cheese
# Instructions:
01 -
Preheat oven to 175°C.
02 -
Slice zucchini in half lengthwise and use a small spoon to remove seeds and some flesh to create hollow boats. Arrange the zucchini halves in a 23x33 cm baking dish.
03 -
In a medium mixing bowl, combine shredded chicken, cream cheese, ranch dressing, shredded cheddar, and buffalo sauce. Mix thoroughly until evenly incorporated.
04 -
Evenly distribute the chicken mixture into the hollowed zucchini boats. Sprinkle the tops with shredded mozzarella cheese.
05 -
Bake for 20–24 minutes or until zucchini is fork-tender and cheese is melted and lightly golden.
# Notes:
01 -
For extra flavour, garnish with chopped chives or a light drizzle of additional buffalo sauce after baking.