Buffalo Chicken Zucchini Boats Recipe
Tender zucchini halves are filled with creamy, tangy buffalo chicken, then baked and topped with melted cheddar. These easy Buffalo Chicken Zucchini Boats make a satisfying weeknight dinner with all the spicy, ranch-flavored goodness of buffalo chicken.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Total Time: 57 minutes
- Yield: 6 servings (12 zucchini boats)
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Buffalo Chicken Filling
- 12 ounces cream cheese, sliced into pieces
- ⅓ cup chicken broth
- ½ cup ranch dressing
- ⅓ cup hot sauce
- 1 cup shredded cheddar cheese
- 3 cups cooked, shredded chicken
Zucchini Boats
- 6 medium zucchini
- ½ cup shredded cheddar cheese
- Cooking oil spray, for the sheet pans
Instructions
- Prepare the oven and pans.
Preheat the oven to 375°F. Cover two sheet pans with aluminum foil and lightly coat them with cooking oil spray.
- Make the creamy sauce.
Add the cream cheese and chicken broth to a large pot over medium-low to medium heat. Warm gently for about 6–7 minutes, whisking as needed, until the cream cheese is melted and the mixture is smooth. Do not let it boil.
- Finish the buffalo chicken filling.
Stir the ranch dressing and hot sauce into the cream cheese mixture. Add 1 cup of shredded cheddar and stir until melted. Mix in the shredded chicken until it is evenly coated, then remove the pot from the heat.
- Prepare and fill the zucchini.
Wash and dry the zucchini. Trim off the tops and bottoms, then cut each zucchini in half lengthwise. Use a large spoon to scoop out the seeds and some of the pulp, creating hollow zucchini shells. Arrange the halves on the prepared pans and fill each with 2–3 tablespoons of buffalo chicken mixture.
- Bake the zucchini boats.
Bake for about 25 minutes, or until the zucchini is fork-tender. Sprinkle the remaining ½ cup cheddar over the boats and bake for another 5 minutes, until the cheese melts. Serve with additional ranch dressing and hot sauce, if desired.
Notes
- Keep the cream cheese mixture at a gentle heat; boiling can affect its smooth texture.
- Scoop out enough zucchini pulp to make room for the filling, but leave sturdy sides and bottoms so the boats hold their shape.
- Bake until the zucchini is fork-tender, adjusting the time slightly depending on the size of the zucchini.
- Serve with extra ranch dressing or hot sauce, if desired.
Find it online: https://recipethrive.com/buffalo-chicken-zucchini-boats-recipe/
