Healthy Buffalo Chicken Zucchini Boats
Buffalo chicken is a bar food favorite. This healthier version has cottage cheese which makes for a creamy, zesty, and slightly spicy appetizer or dinner. Easy to make for yourself or a party!
Equipment
- Large mixing bowl
- Silicone baking mat
- Baking sheet
- Cheese grater
- Oliver oil sprayer
- Measuring cups
Ingredients
- 3 Large Zucchini about 4 pounds
- 2 tsp Olive Oil
- 1 tsp Salt
- 3 Cooked and Shredded Boneless and Skinless Chicken Breast
- ¾ cup Buffalo Hot Sauce
- 2 oz Softened cream cheese
- ⅓ cup Large Curd Cottage Cheese
- ½ cup Shredded Sharp White Cheddar Cheese divided
- 3 tbsp Ranch dressing for drizzling
- 1 tsp Dried Parsley for garnish
Instructions
- Cut the zucchini in half and place on a baking sheet with a silicone mat. Scoop out the seeds and center of each zucchini half to make a boat. Repeat with each half and lightly spray olive oil over the boats and sprinkle a pinch of salt.
- Mix the shredded chicken with the softened cream cheese, cottage cheese, sharp white cheddar and hot sauce in a mixing bowl until well combined.
- Stuff the zucchini with the buffalo chicken mixture until overflowing, but within the carved portion. Top with remaining cheese. Put into the oven for 20-25 minutes until easily pierced with a fork.
- Remove from oven and allow to cool slightly. Top with ranch dressing and dried parsley to your liking. Enjoy!
Notes
- This recipe is a great way to use leftover cooked chicken breasts, but if you're making the chicken just for this recipe, I recommend seasoning it with whatever you like and using the Instant Pot pressure cooker. It is the best way to make shredded chicken that isn't dry.
- Depending on the size of chicken breasts, you may have more than you need for the zucchini boats. Store any leftovers to enjoy by itself or on a large lettuce leaf for a lettuce wrap!
- The current recipe has a mild spice level. Taste test before adding more buffalo hot sauce to your liking!
- Garnish with original ranch dressing or for a healthier version: Primal kitchen’s ranch which is made with avocado oil. Add fresh parsley for vibrancy. You can make these as an appetizer instead of main course by cutting each cooked zucchini boat into fifths (or more depending on how large your zucchini is).