Description
These buffalo chicken stuffed zucchini boats are a nutritious, flavorful meal option, brimming with lean protein and vibrant tastes.
Ingredients
Scale
- 2 medium Zucchini
- 1 lb Ground Chicken or Shredded Cooked Chicken
- 1/2 cup Buffalo Sauce
- 4 oz Cream Cheese or Dairy-Free Alternative
- 1 cup Cheddar Cheese, shredded
- 1 Onion, chopped
- 2 cloves Garlic, minced
- Salt and Pepper, to taste
- 1 tbsp Olive Oil
- Chopped Green Onions, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the centers to create boats.
- Sauté chopped onions and garlic in olive oil until soft, about 3-4 minutes.
- Add the ground chicken and cook until browned, roughly 5-7 minutes.
- Stir in the buffalo sauce and cream cheese until fully combined.
- Season with salt and pepper to taste.
- Fill each zucchini boat with the chicken mixture, topping with cheddar cheese.
- Bake for 20-25 minutes or until zucchini is tender and cheese is melted.
- Garnish with chopped green onions and serve.
Notes
Make the filling ahead of time for a quick dinner; you can also use an air fryer for a quicker option.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg