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In the world of healthy eating, zucchini has garnered a reputation as a versatile and nutritious vegetable. Known for its mild flavor and impressive nutritional profile, zucchini serves as an excellent canvas for a myriad of dishes. With the rising popularity of low-carb and vegetable-centric meals, zucchini has found its way into the hearts—and kitchens—of health-conscious individuals everywhere. One delightful way to enjoy this remarkable vegetable is by transforming it into "zucchini boats," a fun and creative method of serving meals that adds a touch of whimsy to your dinner plate.

Buffalo Chicken Zucchini Boats

Discover a delicious and healthy way to enjoy zucchini with this Spicy Buffalo Chicken Zucchini Boats recipe. Perfect for game day or a weeknight dinner, these boats combine the mildness of zucchini with the bold flavors of Buffalo chicken, cream cheese, and cheddar cheese. They are easy to make and can be customized to suit your taste. Packed with nutrients and low in calories, this dish is sure to impress while keeping your meals light and exciting.
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Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded (store-bought rotisserie works great)

1/2 cup Buffalo sauce (adjust for spice preference)

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup crumbled blue cheese (optional)

2 green onions, chopped

Salt and pepper to taste

Olive oil for drizzling

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the insides, creating boats while leaving about 1/4 inch of flesh around the edges. Set the scooped flesh aside for later use.

      Cook the Filling:

        - In a medium bowl, combine the shredded chicken, Buffalo sauce, cream cheese, and half of the cheddar cheese. If using, add the blue cheese. Mix well to ensure everything is evenly coated.

          - Dice the reserved zucchini flesh and fold it into the mixture. Add salt and pepper to taste.

            Stuff the Zucchini Boats: Drizzle olive oil on the cut sides of the zucchini boats, and sprinkle with a little salt and pepper. Then, fill each zucchini half with the Buffalo chicken mixture, packing it in gently.

              Bake: Place the stuffed zucchini boats on a baking dish. Sprinkle the remaining cheddar cheese on top of each filled zucchini. Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once done, remove the zucchini boats from the oven and let them cool slightly. Top with chopped green onions and fresh parsley, if desired, before serving warm.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4