Buffalo Chicken Zucchini Boats
These Buffalo Chicken Zucchini Boats are a keto-friendly twist on the classic buffalo chicken flavor. They're filled with a spicy and creamy chicken mixture, topped with melted cheese, and baked to perfection. Perfect for a quick and satisfying dinner!
Instructions: Turn on the oven and heat it up to 400F (200C). The zucchini halves should have a 1/4-inch-thick shell. Use a spoon to scoop out the flesh from each half. Put buffalo sauce, ranch dressing, shredded mozzarella cheese, chopped green onions, and shredded chicken in a bowl. Add pepper and salt to taste. Fill the zucchini halves that have been hollowed out with the buffalo chicken mixture. Put the zucchini boats with filling on a baking sheet that has been lined with parchment paper. Place in an oven that has already been heated and bake for 20 to 25 minutes, or until the zucchini is soft and the filling is hot all the way through. Take it out of the oven and serve it hot. If you want, you can add more chopped green onions on top.&
Instructions: Turn on the oven and heat it up to 400F (200C). The zucchini halves should have a 1/4-inch-thick shell. Use a spoon to scoop out the flesh from each half. Put buffalo sauce, ranch dressing, shredded mozzarella cheese, chopped green onions, and shredded chicken in a bowl. Add pepper and salt to taste. Fill the zucchini halves that have been hollowed out with the buffalo chicken mixture. Put the zucchini boats with filling on a baking sheet that has been lined with parchment paper. Place in an oven that has already been heated and bake for 20 to 25 minutes, or until the zucchini is soft and the filling is hot all the way through. Take it out of the oven and serve it hot. If you want, you can add more chopped green onions on top.&
Ingredients:
- 4 medium zucchinis, halved lengthwise
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Comments
Post a Comment