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Cheesy Buffalo Chicken Zucchini Boats
Cheesy Buffalo Chicken Zucchini Boats! Buffalo chicken mixed with ranch dressing then baked in cheese topped zucchini! Low carb & gluten free!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
6
Calories:
236
kcal
Author:
Karlynn Johnston
Ingredients
3
boneless skinless chicken breasts
1
cup
Frank’s RedHot Original
1
cup
of strong chicken broth
3-4
tablespoons
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
Place chicken breasts in a slow cooker and pour in chicken broth and hot sauce.
Cook on high for 4 hours or on low for up to 8 hours.
Remove chicken and sauce into a large bowl ( you need the sauce or it will be too dry) and shred the chicken.
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.
Preheat the oven to 350ºF.
Fill the zucchini boats with shredded chicken, dividing the filling between the pieces evenly.
Top with shredded Tex Mex Cheese.
Bake in the oven for 20-25 minutes, until the zucchini is soft and cooked and the cheese has melted.
Remove and serve.
Notes
ALL nutrition is just an estimate and will vary according to brands of ingredients and your own measuring.
Nutrition
Calories:
236
kcal
|
Carbohydrates:
5
g
|
Protein:
21
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
68
mg
|
Sodium:
1593
mg
|
Potassium:
593
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
550
IU
|
Vitamin C:
51.2
mg
|
Calcium:
217
mg
|
Iron:
1.1
mg