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Buffalo chicken zucchini boats topped with ranch dressing and garnished with cilantro and red onion.
Alyssa

Buffalo Chicken Zucchini Boats

These Buffalo Chicken Zucchini Boats are the perfect way to enjoy buffalo chicken dip without all the carbs! Tender zucchini is stuffed with a creamy buffalo chicken mixture, then drizzled with ranch!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 219
Ingredients Method Notes

Ingredients
  

  • 2 pieces boneless skinless chicken breasts, cooked and shredded
  • 2 oz cream cheese, softened
  • 3/4 cup Frank's Original Red Hot Sauce
  • 3-4 pieces zucchini, halved lengthwise with seeds removed
  • 1/2 cup shredded Monterey Jack cheese
  • 2-3 tablespoons ranch dressing for drizzling
  • optional garnish: sliced red onion, fresh cilantro, avocado slices

Method
 

  1. Preheat the oven to 350.
  2. Place the zucchini boats, flesh side up, in a 13x9 inch baking dish.
  3. In a small bowl, combine shredded chicken, cream cheese, and Frank's Red Hot Sauce. Using a fork, mix thoroughly until the chicken is coated.
  4. Stuff the zucchini boats with the buffalo chicken mixture.
  5. Sprinkle Monterey Jack cheese on top.
  6. Bake for 20-25 minutes, or until the zucchini begins to soften but retains some firmness.
  7. Take out from the oven and drizzle with ranch dressing.
  8. If desired, garnish with red onion, avocado slices, and fresh cilantro.
  9. Serve!

Notes

These are the recipe notes