Description
This Buffalo Chicken Zucchini Boats recipe offers a flavorful and healthy twist on classic buffalo chicken dip by stuffing tender zucchini halves with a spicy ground chicken mixture, topped with melted mozzarella cheese. It’s a perfect appetizer or light meal that’s easy to prepare, packed with bold flavors, and great for game day or casual dinners.
Ingredients
Scale
Zucchini Boats
- 4 medium size zucchini
Filling
- 1 lb ground chicken
- 1/2 cup buffalo wing sauce
- 1/2 packet ranch seasoning (about 2 tbsp)
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the zucchini boats.
- Prepare Zucchini: Cut each zucchini in half lengthwise and scoop out the inner flesh to create hollow boats. Place the zucchini halves into a greased 9×13 inch baking dish to prevent sticking.
- Cook Chicken: Heat a pan over medium heat and cook the ground chicken until it’s fully cooked and no longer pink. Then, stir in the buffalo wing sauce and ranch seasoning evenly to coat the chicken with flavor.
- Fill Zucchini: Spoon the buffalo chicken mixture into each hollowed zucchini half, filling them generously. Sprinkle shredded mozzarella cheese evenly over the tops of each stuffed zucchini boat.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 5 minutes to melt and lightly brown the cheese.
- Serve: Remove from oven and let cool slightly. Serve the buffalo chicken zucchini boats alone or with ranch dressing for dipping. Enjoy your flavorful, healthy meal!
Notes
- To make cleanup easier, line the baking dish with parchment paper if desired.
- If you prefer spicier boats, increase the amount of buffalo wing sauce to taste.
- For a lower-fat version, use part-skim mozzarella cheese and lean ground chicken.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a dip or sandwich filling.
