Serves: 3-4
Ingredients
3 medium zucchinis, halved lengthwise
2 cups shredded cooked chicken (rotisserie chicken works perfectly)
1/2 cup buffalo hot sauce (adjust to your heat preference)
1/4 cup cream cheese, softened
1 1/2 cups shredded mozzarella cheese
2 green onions, thinly sliced
1/4 cup fresh cilantro or parsley, chopped for garnish
1/2 tsp garlic powder
Salt and pepper to taste
Optional:
A drizzle of ranch or blue cheese dressing for serving.
Instructions:
Prepare the Vessels:
Preheat your oven to 200°C. Using a small spoon, scoop out the center flesh of each zucchini half to create a “canoe” shape. Leave about a 1/4-inch border so the boats stay sturdy. (Don’t throw the flesh away, you can chop it and sauté it for another meal!)
Season the Base:
Place the zucchini boats on a parchment-lined baking sheet. Lightly spray with olive oil and sprinkle with a pinch of salt and pepper.
Mix the Filling:
In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, garlic powder, and half of the sliced green onions. Stir until the chicken is thoroughly coated and creamy.
Stuff the Canoes:
Divide the buffalo chicken mixture evenly among the zucchini boats, pressing it down slightly to pack it in.
Add the “Gilding”:
Generously top each boat with the shredded mozzarella cheese.
Bake:
Slide the tray into the oven and bake for 20 minutes. For the beautiful golden-brown finish, turn the broiler on for the last 2–3 minutes until the cheese is bubbling and slightly charred.
Garnish & Serve:
Remove from the oven and top with the remaining green onions and fresh herbs. Serve immediately while the cheese is gooey.
The “Zesty” Secret:
If you want an extra layer of flavor, mix a tablespoon of fresh lemon juice into the buffalo chicken mixture before stuffing. It brightens the spice and makes the mozzarella flavors pop!
Spicy soul, garden vessel.😋