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–+ servings
Buffalo Chicken Zucchini Boats

Delicious Buffalo Chicken Zucchini Boats for a Guilt-Free Feast

Enjoy these Buffalo Chicken Zucchini Boats as a healthy and flavorful low-carb dish, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 2 medium Zucchini Acts as the vessel for stuffing; provides a low-carb base.
For the Filling
  • 1 lb Ground Chicken Source of protein; remains juicy when cooked.
  • 1/2 cup Buffalo Wing Sauce Ensure to use buffalo wing sauce specifically, not just hot sauce.
  • 1 packet Ranch Seasoning Enhances flavor with creamy, herbaceous notes.
For Topping
  • 1 cup Shredded Mozzarella Cheese Provides creaminess and a melty texture.

Equipment

  • Oven
  • Baking dish
  • skillet
  • Melon Baller or Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C).
  2. Slice the zucchini in half lengthwise and scoop out the center to create a hollow vessel.
  3. In a medium skillet, cook the ground chicken over medium heat for about 7-10 minutes until browned.
  4. Stir in the buffalo wing sauce and ranch seasoning and cook for an additional 2-3 minutes.
  5. Stuff each zucchini half with the Buffalo chicken mixture and top with shredded mozzarella cheese.
  6. Cover the baking dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden brown.
  8. Let cool for a few minutes before serving. Serve hot, garnished with ranch dressing or green onions if desired.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 8gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Storage: Store cooked Buffalo Chicken Zucchini Boats in an airtight container for up to 3 days. Freeze before baking for up to 2 months.

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