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Cheesy Buffalo Chicken Zucchini Boats

 Buffalo Chicken Zucchini Boats

 Cheesy Buffalo Chicken Zucchini Boats from @kitchenmagpie

It’s heeeere!

Zucchini season is upon us folks, and it’s time to start getting all innovative with our favourite summer squash. While my favourite way – bar none- is to bake up an amazing zucchini cake I can also handle eating zucchini as a vegetable, and what a great vegetable zucchini is really, when you think about it. How many vegetables can you eat in cake form AND in their healthy normal form?

Who is up for some Buffalo Chicken Zucchini Boats?

 Cheesy Buffalo Chicken Zucchini Boats from @kitchenmagpie

I took my Basic Crockpot Buffalo Chicken recipe and tweaked it a bit in order to stuff it into zucchini boats and bake them up.  I added in some ranch or blue cheese dressing into the chicken filling to make sure that they don’t dry out ( and to tame the heat level a bit) and a little bit of celery adds some crunch to the mix.
 Cheesy Buffalo Chicken Zucchini Boats from @kitchenmagpie

Then you simply load up some hollowed out zucchini, top with Tex Mex Cheese and voila!

Dinner is served!
 Cheesy Buffalo Chicken Zucchini Boats from @kitchenmagpie

This happens to be gluten-free and suitable for low carb/good carb diets.  Just make sure that your ingredients are gluten-free ( the salad dressings) and you are good to go!

So get thee out to thy garden and stop cursing the abundance of zucchini out there. Use it!  Send me some as well, because for the first year ever, I have a LACK of zucchini in my garden! I know, right? Who has a lack of zucchini? My plants just didn’t work out that well, which is a total bummer. Usually around this time of year I am looking at zucchini in the store and thinking ” HA! Why pay for something that’s growing like a WEED in my garden!??”

Granted, there might be zucchini out there…..I just can’t find them in all the weeds…

Love,

Karlynn

 

 

 

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Cheesy Buffalo Chicken Zucchini Boats


  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 6

Description

My basic crockpot buffalo chicken recipe taken and stuffed into hollowed out zucchini boats!


Ingredients

  • 3 boneless skinless chicken breasts
  • 1 Cup Frank’s RedHot Original
  • 1 cup of strong chicken broth
  • 3-4 tbsp Ranch Or Blue Cheese Salad Dressing
  • 1/4 cup finely diced celery optional
  • 2-3 inches medium Zucchini ( around 8-10 long) sliced in half lengthwise and hollowed out with a spoon
  • 2 cups Tex Mex Shredded Cheese

Instructions

  1. Place chicken breasts in a slow cooker and pour in chicken broth and hot sauce.
  2. Cook on high for 4 hours or on low for up to 8 hours.
  3. Remove chicken and sauce into a large bowl ( you need the sauce or it will be too dry) and shred the chicken.
  4. Add the ranch or blue cheese dressing to the shredded chicken to taste.(this will also prevent it from drying out) and mix in the celery.
  5. Preheat the oven to 350ºF.
  6. Fill the zucchini boats with shredded chicken, dividing the filling between the pieces evenly.
  7. Top with shredded Tex Mex Cheese.
  8. Bake in the oven for 20-25 minutes, until the zucchini is soft and cooked and the cheese has melted.
  9. Remove and serve.

Nutrition

  • Serving Size: 6-8

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

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11 Comments

  • Reply
    angela hammill
    April 21, 2017 at 6:41 am

    fantastic!

  • Reply
    Down Under cook
    August 4, 2016 at 4:11 am

    No this is a savoury & healthy dish Karlyn. Very simple to make. Ancient recipe (1984 \U0001f609) Here are the ingredients:

    375 grams coarsely grated zucchini (13 ozs)

    2 lean rashers of finely chopped bacon(can be omitted for vegetarians & will still taste good)

    1 cup SR flour (cake flour?) ie self-raising

    1/2 cup light olive oil

    I large (the bigger the better) brown onion peeled & blitzed (or very finely chopped)

    1 cup grated tasty cheese

    5 eggs

    Salt & pepper to taste

    Throw all ingredients into a large bowl, stir with a fork or spoon until combined.

    Spray a 12 X 9 inch glass or metal dish with non stick spray(I use Canola)

    Pour mixture into dish & bake for 35-40 mins in a moderate oven or until lightly golden. Serve warm or cold. Loved by young & old in our family!

    PS If you like mint, you can add a small handful, finely chopped when you mix it. Eggs & mint go well together.

    BUON appetito\U0001f600\U0001f60b

    • Reply
      thekitchenmagpie
      August 4, 2016 at 3:45 pm

      Down Under cook OOh that sounds GREAT!!!

  • Reply
    Down Under cook
    August 3, 2016 at 10:11 pm

    No this is a savoury & dish Karlyn. Very simple to make. Ancient recipe (1984)Here are the ingredients:
    375 grams coarsely grated zucchini (13 ozs)
    2 lean rashers of finely chopped bacon(can be omitted for vegetarians & will still taste good)
    1 cup SR flour
    1/2 cup light olive oil
    I large (the bigger the better) brown onion peeled & blitzed (or very finely chopped)
    1 cup grated tasty cheese
    5 eggs
    Salt & pepper to taste
    Throw all ingredients into a large bowl, stir with a fork or spoon until combined.
    Spray a 12 X 9 inch glass or metal dish with non stick spray(I use Canola)
    Pour mixture into dish & bake for 35-40 mins in a moderate oven or until lightly golden. Serve warm or cold. Loved by young & old in our family!
    BUON appetitoU0001f600U0001f60b

  • Reply
    Leslie Cleary
    July 29, 2016 at 2:56 pm

    Mikyla Sherlow I will make these for you next time you visit!

  • Reply
    Down Under cook
    July 28, 2016 at 12:09 am

    This past summer we also had a shortage of zucchini! Bad season in BOTH hemispheres! In the past I have come close to cursing the number of zucchini that my husband brings in from the vege patch\U0001f601 One of my favourite recipes is zucchini slice which I’ve been making for over 30 years. But I guess you already have that recipe. Can post it if you want.

    • Reply
      thekitchenmagpie
      July 28, 2016 at 2:58 pm

      Down Under cook IS that the one that is supposed to taste like apple pie? I have a few recipes but haven’t tried it!

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