Buffalo Chicken Zucchini Boats

Author: Jennifer Bennett / SLO Veg Ambassador

Profile image of Jennifer Bennett

Total Time:55 Minutes

Yields: 6 Servings

Ingredients:

3 large zuchinni, cut in half length wise, middle removed

2 cooked chicken breast

1 cup ranch dressing

3 tb franks red hot sauce

1 bunch fresh chives, chopped

1 to 3 tsp garlic salt, depending on your taste

1 to 3 tsp ranch seasoning, depending on your taste

0 pepper

1.5 cups shredded mozerella

1 cup quartered mini mozzarella pearl

Steps

1. Preheat oven to 425 and line a baking sheet with parchment paper.

2. In a large bowl, shred the chicken breasts. Add in ranch, garlic salt, ranch seasoning, cracked pepper, fresh chives, and franks red hot sauce. Stir to combine.

3. Fill each zucchini with chicken mixture and top with shredded cheese and cheese pearls. Bake at 425 for 20-25 minutes until cheese is melted and golden brown and zucchini is fork tender. Enjoy!