Buffalo Chicken Stuffed Zucchini Boats
Try this Buffalo Chicken Stuffed Zucchini Boats recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
slow cooker
- 1/3 cup chopped celery
- 1 pound boneless skinless chicken breasts
- 2/3 cup blue cheese
- 1 cup chicken broth (if using the slow cooker)
- 1/3 cup hot sauce (i used frank’s red hot)
- 6 zucchini, sliced in half lengthwise*
- ranch or blue cheese dressing (optional)
- Carbohydrate 0.274500000148359 g
- Cholesterol 27.5486312214218 mg
- Fat 2.62987878415549 g
- Fiber 0.0533333341280619 g
- Protein 10.3558731874401 g
- Saturated Fat 1.52631290293364 g
- Serving Size 1 1 boat (49g)
- Sodium 131.861253463445 mg
- Sugar 0.221166666020297 g
- Trans Fat 0.237279568511325 g
- Calories 69 calories
Place the chicken breasts in a slow cooker and pour in the chicken broth. Cook on high for 4 hours or on low for up to 8 hours. Alternatively, you can roast or poach the chicken. When cooking is complete, shred the chicken. In a bowl, combine the shredded chicken and hot sauce.Preheat the oven to 350 degrees. Using a spoon, hollow out each zucchini half and fill with about ¼ cup of shredded chicken. Sprinkle 1 tablespoon of blue cheese over each zucchini boat. Place in the oven for 15 minutes.Sprinkle about 2 teaspoons of chopped celery over the zucchini boats and if desired, drizzle ranch or blue cheese dressing over the top.
