Buffalo Chicken Zucchini Boats

It’s boating season, and I don’t mean on the lake! Switch it up on the kitchen tonight with these delicious buffalo chicken zucchini boats. The subtle crunch from the zucchini and the indulgent filling with a kick are sure to give your tastebuds what they want tonight.

These are WAY more filling than they look too…Β So, are you ready to sail into a food coma?

Here is what you’ll need:

  • 3 zucchinis
  • 2 chicken tenderloins, cooked and shredded*
  • 1/2 cup mushrooms, diced
  • 2 green onions, chopped
  • 1/2 cup low-fat ricotta
  • 4 Tbsp buffalo sauce
  • Parmesan cheese

* A quick way to cook and shred chicken is the boiling method! Bring a pot of water to boil, throw in the chicken for about 10 minutes or so, and shred with two forks.

Preheat the oven to 400 degrees.

Halve the zucchinis and scoop out the insides so it hollowed out; reserve the insides for the filling! In a large bowl, combine the reserved zucchini (diced), shredded chicken, mushrooms, green onions, ricotta and buffalo sauce.

Fill each zucchini boat with a generous amount of filling. Sprinkle with parmesan cheese and bake for 20 minutes.

Alongside the zucchini boats, I served up a slice of roasted cauliflower — stay tuned, it will be making its way onto the blog soon!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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