Description
A low-carb recipe using zucchini as a base for a spicy buffalo chicken filling.
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 cup cooked, shredded chicken
- 1/2 cup buffalo wing sauce
- 1/4 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 tablespoons blue cheese dressing (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Slice the zucchini in half lengthwise and scoop out the seeds and flesh, creating boat shapes. Leave about a 1/4 inch border.
- Lightly brush the zucchini boats with olive oil and season with salt and pepper.
- In a bowl, mix the shredded chicken, buffalo sauce, and cream cheese until combined.
- Stir in the cheddar cheese and blue cheese dressing, if using.
- Spoon the chicken mixture evenly into the zucchini boats.
- Place the boats on a baking sheet.
- Bake for 20 to 25 minutes, or until the zucchini is tender and the filling is hot.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- For extra flavor, sprinkle a little extra blue cheese crumbles on top before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 280
- Sugar: 4
- Sodium: 550
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 25
- Cholesterol: 75
Keywords: buffalo chicken, zucchini boats, low carb, keto, baked zucchini, spicy chicken