Buffalo Chicken Zucchini Boats
Buffalo Chicken Zucchini Boats are a great way to turn your favorite dip into a healthy and easy to make weeknight dinner!
Servings: 4 servings
Ingredients
Buffalo Chicken Zucchini Boats
- 3-4 zucchini halved lengthwise
- 2 1/2 cups shredded chicken
- 2 ounces low fat cream cheese room temperature
- 1/3 cup plain greek yogurt
- 3 tablespoons hot sauce I use Franks buffalo sauce
- 1/4 cup sliced green onion plus extra for garnish
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup shredded cheddar cheese
Ranch Dressing
- 1/3 cup plain greek yogurt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1 tablespoon milk or water
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat Oven to 400° F. Line a sheet pan with foil and set aside. Cut the zucchini in half lengthwise and use a spoon to hollow out the centers of each half leaving about a 1/4 inch border all the way around. Place the prepared zucchini onto the sheet pan.
- In a large bowl stir together the cream cheese, Greek yogurt, hot sauce, green onions, salt and pepper until combined. Stir in the shredded chicken until it's coated. Divide the mixture evenly into the prepared zucchini boats.
- Bake for 25-30 minutes or until the zucchini is tender. Remove from the oven and top with shredded cheese. Bake until the cheese is melted.
- While the zucchini boats are baking whisk together all of the ingredients for the ranch dressing in a small bowl. Serve the dressing on the side or dolloped on top of the finished zucchini boats.
Nutrition
Calories: 309kcal | Carbohydrates: 11g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 526mg | Fiber: 2g | Sugar: 7g