Buffalo Chicken Zucchini Boats

About This Recipe

Healthy Buffalo Chicken Zucchini Boats loaded with buffalo chicken, baked for 30 minutes, and topped with a healthy blue cheese dressing. Super easy to make and the whole family will love them! Gluten-free, keto, low carb, and easily made paleo and Whole30.

Ingredients

• 3 medium zucchinis ((750 grams))
• 2 1/2 cup instant pot buffalo chicken (* (see below for an easy substitution))
• 3/4 cup buffalo sauce ((divided))
• optional toppings: green onion, hot sauce, parsley...
• 1/4 cup blue cheese crumbles ((1 ounce))
• 2 1/2 tablespoons greek yogurt ((I used 4% fat))
• 1 tablespoon lemon juice
• salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Pour 1/2 cup buffalo sauce in a large glass baking dish.
2. Make the zucchini boats. Cut the bottom and top off the zucchini and then cut in half lengthwise. Using a spoon, hollow out the center of the zucchini halves, leaving about 1/4-1/2 inch shell. Place flesh side up in the glass baking dish.
3. Stuff the zucchini boats with the buffalo chicken, dividing it up evenly (make sure to get all the sauce). Drizzle with the remaining 1/4 cup buffalo sauce. Cover pan with foil and bake for 30-35 minutes until zucchini is cooked through, but still has some firmness.
4. While the zucchini boats bake, make the blue cheese dressing by mixing yogurt, blue cheese, lemon juice, and salt and pepper in a small bowl. Adjust according to taste if desired.
5. When zucchini boats are done, top with blue cheese dressing and optional toppings. Enjoy!