Buffalo Chicken Zucchini Boats
Ingredients
The filling
-
2
pieces
boneless skinless chicken breasts, cooked and shredded
-
2
oz.
cream cheese, softened
-
¾
cup
Franks original red hot sauce
The zucchini boats
-
3–4
pieces
zucchini, cut in half lengthwise and seeds scooped out
-
½
cup
shredded Monterey jack cheese
-
2–3
tablespoons
ranch dressing for drizzle
Optional garnishes
-
to taste
sliced red onion
-
to taste
fresh cilantro
-
to taste
avocado slices
Instructions
- Preheat the oven to 350°F.
- Place the zucchini boats, flesh side up, in a baking dish.
- In a bowl, combine shredded chicken, cream cheese, and hot sauce, mixing until the chicken is coated.
- Fill the zucchini boats with the buffalo chicken mixture.
- Sprinkle Monterey Jack cheese on top.
- Bake for 20-25 minutes until the zucchini is tender but still firm.
- Remove from the oven and drizzle with ranch dressing.
- Garnish with optional toppings if desired and serve.
Nutrition Facts (estimated)
Servings
4
Calories
219
Total fat
17g
Total carbohydrates
10g
Total protein
7g
Sodium
1888mg
Cholesterol
32mg
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