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Prep time: 10-15 minutes

Cook Time: 30 minutes

Servings: 4-6

*recipe derived and modified from joyfulhealthyeats.com

Ingredients:

  • 3 medium-large chicken breasts, cooked and shredded (or 3 cans of chicken)

  • 8 oz. cream cheese, softened

  • 3/4 cup hot sauce

  • 3-4 medium zucchini, cut in half length-wise, seeds scooped out

  • ~ 1 cup Monterey jack cheese

  • ~ 3 Tbsp. ranch dressing, to drizzle

Directions:

  • Preheat oven to 350 degrees.

  • Put prepared zucchini boats (flesh-side up) into a greased 9×13’’ baking dish.

  • In a mixing bowl, add shredded chicken, cream cheese, and hot sauce. Mix well until chicken is thoroughly coated.

  • Fill zucchini boats with buffalo chicken mixture.

  • Sprinkle Monterey jack cheese over the top of filled zucchini boats.

  • Drizzle ranch dressing over zucchini boats.

  • Bake for 30 minutes, until zucchini starts to become tender but still has some form to it.

  • Remove from oven and enjoy!


Seeds removed from the zucchini boats.

Seeds removed from the zucchini boats.


Filling zucchini boats with buffalo chicken mixture.

Filling zucchini boats with buffalo chicken mixture.


Topped with cheese and drizzled with ranch dressing.

Topped with cheese and drizzled with ranch dressing.


Plated and ready to enjoy


Zucchini from our garden that were used for this recipe!

Zucchini from our garden that were used for this recipe!