Description
A cozy and flavorful dish featuring zucchini boats filled with buffalo chicken and cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked chicken, shredded
- 1/2 cup cottage cheese
- 1/4 cup Frank’s Red Hot sauce
- 1/2 cup shredded cheese (like cheddar or mozzarella)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create boats.
- Mix shredded chicken, cottage cheese, Frank’s Red Hot sauce, and salt and pepper to taste in a bowl.
- Fill the zucchini boats with the buffalo chicken mixture and top with shredded cheese.
- Place the stuffed zucchinis on a baking sheet and bake for about 30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
- Garnish with chopped green onions before serving.
Notes
For added flavor, mix in ranch dressing or swap out some chicken for spinach and artichoke. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 235
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg