These Buffalo chicken zucchini boats are an easy and tasty low carb dinner.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 4
Ingredients
2large zucchini
2cupscooked chicken2 breasts or 4 thighs
1Tablespoonbutter
1teaspoongarlic powder
1/4cuphot sauce
1/2cupcheddar cheese
Instructions
Preheat the oven to 375 F.
Cut the squash in half lengthwise.
2 large zucchini
Score the edges of the squash with a knife then use a spoon to scoop out the inside of the zucchini. Leave an edge of about 1/4 of an inch around the sides.
Add the squash scooped out of the zucchini to a frying pan on low heat. Cook for 5 minutes.
Stir the cooked chicken into the squash.
2 cups cooked chicken
Add the butter to the frying pan and once it melts stir in the hot sauce and garlic powder.
1 Tablespoon butter, 1 teaspoon garlic powder, 1/4 cup hot sauce
Let the mixture cook for 5 minutes.
Spoon the mixture carefully into the squash shells, heaping it up to fill them.
Top the shells with the cheddar cheese.
1/2 cup cheddar cheese
Bake in the oven, uncovered, for 20 minutes.
Serve drizzled with ranch or blue cheese dressing and extra hot sauce.
Notes
If you don't have leftover chicken you can use raw chicken. In that case brown the chicken well before stuffing the zucchini.
You can make these ahead of time and refrigerate before baking. If you do that add 5 minutes to the baking time.