Buffalo Chicken Zucchini Boats



  • 3 zucchinis
  • 1 pound cooked ground chicken, diced
  • 1 carrot, shredded
  • 1 rib of celery, diced
  • ¾ cup shredded cheddar cheese, divided
  • 3 tablespoons buffalo sauce
  • 3 tablespoons ranch dressing
  • Salt and pepper


  1. Preheat your oven to 350 degrees. Line a baking sheet with tin foil and spray with cooking oil. Set aside.
  2. Cut each zucchini in half horizontally. Then with a melon baller (or spoon) carefully scoop out the center of the zucchini. Reserve ½ cup of the center and dice it up for your filling.
  3. In a bowl, mix together chicken, salt, pepper, carrot, celery, ½ cup cheddar cheese, buffalo sauce and dressing.
  4. Place zucchini, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.
  5. Bake for about 30 minutes or until the zucchini have achieved desired softness.


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