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Buffalo Chicken Zucchini Boats

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: keto, low carb
Servings: 2 people

Ingredients

  • 2 zucchini
  • 1/2 lb chicken breast (cooked and shredded)
  • 1/3 cup buffalo wing sauce
  • 1/3 cup mozzarella cheese
  • 1 tbsp olive oil
  • salt & pepper to taste

Instructions

  • Preheat the oven to 400 degrees.
  • Cut the zucchini in half, lengthwise. Use a spoon to scoop out the seeds and center of the zucchini.
  • Massage with the olive oil and season with salt and pepper. Bake in oven for 10 minutes.
  • While the zucchini is baking, prepare the filling.
  • In a pan, over medium heat, mix the center of the zucchini with the chicken and sauce. Cook for 4 minutes. Remove from heat.
  • Stuff the zucchini with the filling, and top with the cheese. Bake in oven for 10 more minutes or until the cheese is melted.

Notes

To make this dairy-free, use a dairy-free buffalo sauce & vegan cheese.