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.

Filling zucchini boats with buffalo chicken mixture.

Topped with cheese and drizzled with ranch dressing.

Plated and ready to enjoy

Zucchini from our garden that were used for this recipe!