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- 4 medium zucchinis - 2 cups cooked shredded chicken - 1/2 cup hot sauce - 1/2 cup cream cheese, softened - 1/2 cup Greek yogurt - 1 cup shredded cheddar cheese - 1/4 cup green onions, chopped - Salt and pepper to taste - Olive oil for drizzling - Optional: fresh parsley for garnish To create Buffalo Chicken Stuffed Zucchini Boats, you need fresh ingredients. Start with four medium zucchinis. They should feel firm and heavy. Next, get two cups of cooked shredded chicken. This can be from a rotisserie chicken or cooked at home. The star of this dish is the hot sauce. I recommend using Frank’s RedHot for that classic flavor. You will also need half a cup of cream cheese, which adds creaminess. A half cup of Greek yogurt gives it a nice tang and helps with texture. For the cheesy goodness, grab one cup of shredded cheddar cheese. It melts beautifully and tastes great. You will also need a quarter cup of chopped green onions for a fresh crunch. Don't forget salt and pepper to taste! Lastly, use olive oil for drizzling. This helps the zucchinis bake evenly. If you want to add a pop of color, fresh parsley is a lovely garnish. These ingredients will come together to create a dish that is not just tasty but also visually appealing. - Preheat your oven to 375°F (190°C). This helps cook the zucchini evenly. - Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds. This creates space for the filling. Place the zucchinis on a baking sheet lined with parchment paper. - In a large mixing bowl, combine 2 cups of cooked shredded chicken and 1/2 cup of hot sauce. This gives the mixture a spicy kick. - Add 1/2 cup of softened cream cheese and 1/2 cup of Greek yogurt. These ingredients make the filling creamy and rich. - Stir in half of the 1 cup of shredded cheddar cheese and 1/4 cup of chopped green onions. Mix well until everything blends nicely. Season with salt and pepper to taste. - Spoon the buffalo chicken mixture into each zucchini boat. Fill them generously to enjoy every bite. - Drizzle a little olive oil over the stuffed zucchinis. This helps them bake evenly and adds flavor. - Top each stuffed zucchini with the remaining shredded cheddar cheese. - Bake in the preheated oven for about 25-30 minutes. They are done when the zucchinis are tender and the cheese is bubbly and golden. - Remove from the oven and let cool slightly. If you like, garnish with fresh parsley for a pop of color. Best practices for selecting zucchinis: Choose firm zucchinis that are dark green and smooth. They should feel heavy for their size. Smaller zucchinis are often sweeter. Avoid any that are soft or have large blemishes. How to ensure cheesy goodness: Use fresh shredded cheese instead of pre-shredded. Fresh cheese melts better and gives a creamier texture. Mix half the cheese into the filling and sprinkle the rest on top. This adds to the cheesy layer. Presentation tips for an impressive dish: Serve the zucchini boats on a large platter. Drizzle extra hot sauce over the top for a pop of color. Sprinkle chopped green onions for freshness. Adding a few sprigs of parsley can enhance the look. Suggestions for side dishes that complement: Pair these boats with a simple salad or some roasted veggies. A side of garlic bread also works well. If you want a crunch, consider serving with tortilla chips or celery sticks. {{image_2}} You can easily swap out ingredients in this dish. If you want less heat, use a mild sauce instead of hot sauce. You can try barbecue sauce for a different flavor. For cheese, swap cheddar with mozzarella or pepper jack for extra spice. Mix in diced bell peppers or spinach for added nutrition and taste. These small changes can make the dish your own. If you need a gluten-free option, check your hot sauce and cream cheese. Most are safe, but always read labels. For a dairy-free version, use plant-based cream cheese and cheese. You can also use shredded jackfruit in place of chicken for a tasty vegetarian meal. This way, everyone can enjoy buffalo chicken stuffed zucchini boats! To keep your Buffalo Chicken Stuffed Zucchini Boats fresh, place them in an airtight container. Store them in the fridge right after they cool down. This keeps flavors intact and prevents drying. They last for about 3 to 4 days. If you want to enjoy them later, you can freeze them. For that, wrap tightly in plastic wrap and then in foil. They can stay in the freezer for up to 3 months. When it’s time to heat up leftovers, use the oven for the best results. Preheat it to 350°F (175°C). Place the stuffed zucchinis on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. You can also use a microwave, but the oven keeps the texture better. Leftover zucchini boats can be mixed into salads or served over rice. You can even chop them up and add to a quesadilla. This way, you create new meals with ease! Can I use raw chicken instead of cooked? No, raw chicken needs to be cooked first. This dish uses cooked shredded chicken for flavor and safety. Cooking it before mixing ensures the chicken is tender and tasty. Always cook chicken to an internal temperature of 165°F. How do I know when the zucchinis are done cooking? Zucchinis are done when they feel soft and tender. You can check by gently poking them with a fork. The cheese should also be bubbly and golden. If they look nice and brown on top, you're ready to enjoy! Overview of calories, protein, and fats per serving Each serving has roughly 350 calories. You get about 25 grams of protein and 20 grams of fat. The chicken and cheese give protein, while the zucchinis add vitamins. Tips for modifying the recipe for specific dietary needs You can lower calories by using less cheese or Greek yogurt. If you want a low-carb option, skip the cream cheese. For a vegan version, try plant-based chicken and dairy-free yogurt. Can I freeze the stuffed zucchini boats? Yes, you can freeze them! Just make sure they cool down first. Wrap them tightly in plastic wrap and place in a freezer bag. They stay fresh for up to three months. When ready, thaw in the fridge before baking. What to do if I don't have Greek yogurt? If you lack Greek yogurt, sour cream is a great swap. Plain regular yogurt also works, but it may change the flavor slightly. You could even use a dairy-free yogurt if needed. This recipe for stuffed zucchini boats covers all you need to know. We explored fun ingredients, easy steps, and helpful tips. You can swap items and modify for dietary needs to fit your taste. Storing and reheating advice helps keep your leftovers tasty. Enjoy making this dish that is both healthy and delicious. With these simple directions, you’ll impress everyone at your table. Dive in and get cooking!

Buffalo Chicken Stuffed Zucchini Boats

Make mealtime exciting with these Buffalo Chicken Stuffed Zucchini Boats! This delicious recipe combines tender zucchinis, spicy shredded chicken, and creamy cheese for a satisfying dish that’s perfect for any occasion. Easy to prepare in just 45 minutes, these boats are sure to impress. Click through for the full recipe and step-by-step instructions. Your family will love this healthy twist on a classic dish! #BuffaloChicken #ZucchiniRecipes #HealthyEating #DinnerIdeas
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Ingredients
  

4 medium zucchinis

2 cups cooked shredded chicken

1/2 cup hot sauce (like Frank’s RedHot)

1/2 cup cream cheese, softened

1/2 cup Greek yogurt

1 cup shredded cheddar cheese

1/4 cup green onions, chopped

Salt and pepper to taste

Olive oil for drizzling

Optional: fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking sheet lined with parchment paper.

      In a large mixing bowl, combine the shredded chicken, hot sauce, cream cheese, Greek yogurt, half of the shredded cheddar cheese, and green onions. Mix well until fully combined. Season with salt and pepper to taste.

        Spoon the buffalo chicken mixture into each zucchini boat, filling them generously.

          Drizzle a little olive oil over the stuffed zucchinis to help them bake evenly.

            Top each stuffed zucchini with the remaining shredded cheddar cheese.

              Bake in the preheated oven for about 25-30 minutes or until the zucchinis are tender and the cheese is bubbly and golden.

                Remove from oven and let cool slightly. Garnish with fresh parsley if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the zucchini boats on a large platter, drizzle with extra hot sauce for added flavor, and sprinkle additional chopped green onions for color. Enjoy warm!