BUFFALO CHICKEN ZUCCHINI BOATS RECIPES

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BEST BUFFALO CHICKEN STUFFED ZUCCHINI RECIPE - HOW TO MAKE ...



Best Buffalo Chicken Stuffed Zucchini Recipe - How to Make ... image

Looking for a healthy zucchini boat recipe? This Buffalo Chicken Stuffed Zucchini from Delish.com is the best.

Provided by DELISH.COM

Categories     gluten-free    healthy    low-carb    easy chicken    dinner    poultry

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

4

large zucchini, halved lengthwise

2 c.

shredded chicken

1/2 oz.

(8-oz.) block cream cheese, softened

1 c.

shredded cheddar

1/4 c.

buffalo sauce

1/4 c.

sliced green onions

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides. (Save for later use, if desired.) In a large bowl, combine chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, and green onions and season with salt and pepper. Spoon chicken mixture into zucchini boats and sprinkle with remaining 1/4 cup cheddar. Bake until zucchini is tender and cheese is melty, about 15 minutes.

AIR FRYER BUFFALO CHICKEN ZUCCHINI SKINS - SKINNYTASTE



Air Fryer Buffalo Chicken Zucchini Skins - Skinnytaste image

You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer!

Provided by Gina

Categories     Appetizer    Snack

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 11

2 large zucchini (about 9 ounces each)
olive oil spray
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
7 ounce shredded skinless chicken breasts (from rotiserie chicken or make in slow cooker)
1 ounces 1/3 less fat cream cheese (softened)
1/4 cup Franks hot sauce (plus more for drizzling on top)
4 teaspoons crumbled blue cheese or gorgonzola
1/4 cup light Blue Cheese or Ranch Dressing
2 tablespoons chopped scallions

Steps:

  • Combine the cream cheese and hot sauce together in a medium bowl until smooth. Add the chicken.
  • Cut zucchini in half lengthwise; then cut in half to give you 8 pieces. Scoop out the pulp on each piece, leaving a 1/4-inch shell on all sides (save pulp for another use).
  • Place zucchini skins on a work surface. Spray both sides with olive oil then season both sides with salt, then cut side with garlic powder and paprika.
  • Cook 350F in batches for 8 minutes, until tender-crisp. Place 3-4 tablespoons buffalo chicken inside each skin and top with 1/2 teaspoon cheese, dividing equally. Cook until cheese is melted, about 2 minutes longer. Serve right away each drizzled with 1/2 tablespoon blue cheese dressing topped with scallions for garnish. Serve hot.

Nutrition Facts : ServingSize 1 skin, Calories 80 kcal, CarbohydrateContent 3.5 g, ProteinContent 9.5 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 25.5 mg, SodiumContent 452.5 mg, FiberContent 1 g, SugarContent 2 g

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