Cheesy Buffalo Chicken Zucchini Boats

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Calories: 236 kcal

Author: Karlynn Johnston

Cheesy Buffalo Chicken Zucchini Boats! Buffalo chicken mixed with ranch dressing then baked in cheese topped zucchini! Low carb & gluten free!

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

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.

ALL nutrition is just an estimate and will vary according to brands of ingredients and your own measuring.

Nutrition Facts

Cheesy Buffalo Chicken Zucchini Boats

Amount Per Serving

Calories 236 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g25%

Cholesterol 68mg23%

Sodium 1593mg66%

Potassium 593mg17%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 21g42%

Vitamin A 550IU11%

Vitamin C 51.2mg62%

Calcium 217mg22%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.