When we make our weekly menu (newly obsessed with the Google Keep App for sharing menus and grocery lists!) Dustin almost always requests Buffalo Chicken Zucchini Boats. They are very simple, take 5 ingredients, and are super yummy (not to mention pretty healthy). I have used my own modified version for quite some time, and figured I should probably document it. I hope you find this recipe as yummy as we do :)
Ingredients
Detailed directions
1. Preheat oven to 400*.
2. Cut chicken into small pieces and sauté until cooked through. I toss the chicken in a little EVOO and some seasoned salt & pepper. You can also use ground chicken, I just don't usually have it on hand.
3. While the chicken is cooking, rinse and wash the zucchini. Cut off the ends and slice them (hot dog style) in half. Then spoon out the innards leaving a 'boat shape'. I use a melon/avocado tool to help me and it is a lifesaver!
4. Spray a 9x13 glass dish with Pam and arrange the zucchinis in the dish.
5. Add the buffalo sauce and ranch to the chicken after it has been cooked. I try and keep the ratio the same. The 2-3 depends on how saucy you like your chicken.
6. Spoon your saucy chicken into the zucchini boats. Top with shredded cheese.
7. Cover the glass dish with Aluminum foil. Bake for 35 minutes uncovered, then remove the foil for the last 5 minutes.
You can also top with parsley if you prefer. Enjoy!
Buffalo Chicken Zucchini Boats
Ingredients
- 4 small or 2 large Zucchini
- 1lb ish Chicken
- 2-3 Tablespoons Frank's Red Hot Sauce
- 2-3 Tablespoons Ranch Dressing
- 1 cup shredded cheese (Colby Jack is our fave)
Directions
 |
| Sauté Chicken |
 |
| Clean and cut Zucchini |
 |
| Hollow out zucchinis into boats |
 |
| Add Ranch & Buffalo sauce to chicken |
 |
| Spoon chicken into zucchini boats |
 |
| Top with cheese and bake! |
Detailed directions
1. Preheat oven to 400*.
2. Cut chicken into small pieces and sauté until cooked through. I toss the chicken in a little EVOO and some seasoned salt & pepper. You can also use ground chicken, I just don't usually have it on hand.
3. While the chicken is cooking, rinse and wash the zucchini. Cut off the ends and slice them (hot dog style) in half. Then spoon out the innards leaving a 'boat shape'. I use a melon/avocado tool to help me and it is a lifesaver!
4. Spray a 9x13 glass dish with Pam and arrange the zucchinis in the dish.
5. Add the buffalo sauce and ranch to the chicken after it has been cooked. I try and keep the ratio the same. The 2-3 depends on how saucy you like your chicken.
6. Spoon your saucy chicken into the zucchini boats. Top with shredded cheese.
7. Cover the glass dish with Aluminum foil. Bake for 35 minutes uncovered, then remove the foil for the last 5 minutes.
You can also top with parsley if you prefer. Enjoy!
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