Description
Dive into a flavorful journey with our Buffalo Chicken Zucchini Boats recipe. Learn how to create this spicy, low-carb delight that’s perfect for a quick and healthy meal.
Ingredients
- 4 small-medium zucchini about 13/4 pounds (1.47 kg)
- 1 lb (454 g). ground chicken
- 1/2 cup (120 ml) Buffalo Wing Sauce not regular hot sauce
- 1 cup (240 ml) shredded moz zarella cheese
Instructions
- Set your oven to a temperature of 400°F. Lightly coat a 9×13 inch baking dish with a non-stick spray.
- Heat a large non-stick pan on medium-high. Add the ground chicken, breaking it into pieces with a wooden spoon. Cook for 7-9 minutes until fully done, stirring every now and then.
- Take the pan off the heat and mix in the buffalo wing sauce.
- While the chicken is cooking, slice the zucchini lengthwise. Use a spoon to remove the seeds and insides, leaving a ¼ inch thick base for the zucchini boats. Arrange the zucchini halves in the baking dish with the cut side facing up.
- Fill each zucchini boat with the chicken mixture. Evenly distribute the shredded mozzarella over the zucchini.
- Cover the dish with aluminum foil and place it in the oven for 35 minutes.
Notes
- Ensure the ground chicken is thoroughly cooked before adding Buffalo sauce for a tasty and safe fillingnWhen hollowing out the zucchini, leave a sturdy wall to hold the filling and avoid piercing the skinnRemove the foil in the last 5 minutes of baking for a slightly browned mozzarella top