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- 4 medium zucchinis - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese, divided - 1/2 cup green onions, sliced - Salt and pepper to taste - Olive oil for drizzling Using fresh ingredients makes a big difference. Look for zucchinis that are firm and shiny. Fresh chicken should be moist and tender. Choose a buffalo sauce that has a good balance of heat and flavor. I like to use full-fat cream cheese for a rich texture. Always go for high-quality cheddar cheese for the best melt and taste. If you want a fresher taste, add chopped bell peppers or celery to the filling. You can swap buffalo sauce for BBQ sauce if you prefer a milder flavor. For a lighter option, use Greek yogurt instead of cream cheese. You can also use ground turkey or beef instead of chicken. This way, you can keep it interesting and fit your taste. Start by preheating your oven to 375°F (190°C). Then, wash the zucchinis carefully. Slice each zucchini in half lengthwise. Use a spoon to scoop out the flesh. Aim to leave about 1/4 inch of the zucchini skin. You can save the scooped-out flesh for later use. In a mixing bowl, combine the cooked, shredded chicken with buffalo sauce. Then add the softened cream cheese. Next, mix in half of the shredded cheddar cheese and the sliced green onions. Stir until everything is well combined. Season with salt and pepper to your taste. If you want more flavor, chop the reserved zucchini flesh and add it to the mixture. This step makes the filling even moister. Spoon the buffalo chicken mixture into each zucchini boat. Pack it in gently. Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Drizzle a bit of olive oil on top to help them crisp up. Bake in the oven for 20-25 minutes. You want the zucchini to be tender and the filling heated through. In the last five minutes, sprinkle the remaining cheddar cheese on top. Return to the oven until the cheese melts and bubbles. Once done, take them out and let them cool for a few minutes before serving. You can garnish with extra green onions if you like. For these buffalo chicken stuffed zucchini boats, set your oven to 375°F (190°C). This temperature helps cook the zucchini while keeping the filling warm and flavorful. Bake for 20 to 25 minutes. Check for tenderness by gently pressing the zucchini. If they feel soft, they are ready to enjoy. To make your zucchini boats tender, scoop out enough flesh without breaking the skin. Leave about 1/4 inch of the skin for support. This will help the zucchini cook evenly. Drizzling a little olive oil on top before baking also adds moisture. Once your zucchini boats are out of the oven, let them cool a bit. Top them with extra sliced green onions for a fresh crunch. You can also serve them with a side of ranch or blue cheese dressing for dipping. These add a nice creamy contrast to the spicy filling. Consider pairing them with a simple salad for a balanced meal. {{image_2}} You can change up the flavor of your stuffed zucchini boats. Instead of buffalo sauce, try barbecue sauce for a sweeter taste. Teriyaki sauce gives a nice Asian twist. You can also add spices like garlic powder or smoked paprika for extra depth. If you want a meatless version, swap the chicken for black beans or lentils. Use cream cheese made from tofu or cashews for a creamy texture. Add diced bell peppers or mushrooms for more flavor. This way, everyone can enjoy the dish! Zucchini boats pair well with many sides. A fresh salad with greens and tomatoes adds crunch. You can also serve them with rice or quinoa for a filling meal. For a fun twist, try serving with sweet potato fries. They bring a nice contrast to the spicy boats. To keep your leftovers fresh, place the stuffed zucchini boats in an airtight container. You can store them in the fridge for up to three days. Make sure they cool down before sealing to avoid moisture build-up. This will keep the zucchini tender and the filling tasty. When you’re ready to enjoy your leftovers, use the oven for best results. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet. Heat them for about 15 to 20 minutes. You want the filling to be warm and the zucchini to stay soft. If you're in a hurry, you can use a microwave. Just heat them for one to two minutes, but the oven works better for flavor. You can freeze stuffed zucchini boats if you want to save them for later. Wrap each boat tightly in plastic wrap. Then place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. This will help maintain their taste and texture. Buffalo Chicken Stuffed Zucchini Boats stay fresh for about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them safe to eat and tasty. Yes, you can prepare the filling a day in advance. Just mix the chicken, buffalo sauce, cream cheese, and cheese, and store it in the fridge. You can also stuff the zucchini boats ahead of time. Just cover them and keep them in the fridge until you’re ready to bake. These zucchini boats pair well with a fresh salad or some rice. You can also serve them with carrot sticks or celery for a crunchy side. Consider a creamy ranch dressing for dipping too! Buffalo Chicken Stuffed Zucchini Boats are easy to make and tasty. You learned about the key ingredients, preparation steps, and cooking tips. I shared how to make them fresh and flavorful. Remember, you can customize with different sauces or veggie choices to fit your taste. Storing and reheating leftovers is simple for meal prep. Enjoy this fun twist on a classic dish, and impress your friends at dinner! This recipe is a great way to mix flavors and enjoy healthy eating.

Buffalo Chicken Stuffed Zucchini Boats

Elevate your dinner game with these delicious Buffalo Chicken Stuffed Zucchini Boats! These tasty, healthy boats are filled with shredded chicken, creamy buffalo sauce, and melted cheddar, making them a perfect crowd-pleaser. Ready in just 45 minutes, they are easy to prepare and sure to impress. Discover how to make this scrumptious dish and enjoy a flavorful meal that everyone will love. Click through now for the full recipe!
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Ingredients
  

4 medium zucchinis

2 cups cooked shredded chicken

1/2 cup buffalo sauce

1/2 cup cream cheese, softened

1 cup shredded cheddar cheese, divided

1/2 cup green onions, sliced

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat the oven to 375°F (190°C).

    Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out some of the flesh to create boats, leaving about 1/4 inch of the skin. Reserve the removed zucchini flesh for later.

      In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and the sliced green onions. Mix until well combined. Season with salt and pepper to taste.

        If desired, chop the reserved zucchini flesh and add it to the chicken mixture for extra flavor and moisture.

          Spoon the buffalo chicken mixture into each zucchini boat, packing it slightly.

            Place the stuffed zucchini boats on a baking sheet lined with parchment paper. Drizzle a little olive oil over the tops for added crispiness.

              Bake in the preheated oven for 20-25 minutes until the zucchinis are tender and the filling is heated through.

                In the last five minutes of baking, sprinkle the remaining cheddar cheese on top of the boats and return to the oven until the cheese is melted and bubbly.

                  Remove from the oven and let cool slightly before serving. Garnish with extra green onions if desired.

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