Use a spoon to hollow out the zucchini halves to make the boats. Reserve half of the zucchini pulp for the filling.
4 zucchinis
In a bowl, whisk together cream cheese and hot sauce. Stir in chicken and zucchini pulp.
½ cup hot sauce, 4 ounces cream cheese, 2½ cups shredded chicken breast
Place zucchini boats in a greased baking dish. Sprinkle blue cheese over the top. Bake in the oven, covered, for 30 minutes. Uncover, top with mozzarella, and bake for an additional 10 minutes.
½ cup blue cheese, 1 cup mozzarella cheese
Drizzle ranch or blue cheese dressing and sprinkle chopped green onion over the top of the zucchini boats.
Ranch or Blue Cheese Dressing, Chopped green onion
Video
Notes
When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
Make sure to use a greased baking dish.
You can also make this recipe with yellow squash, or even small hollowed-out eggplants.
You can make this dish vegetarian. Use sauteed onion, rice or quinoa, diced red bell pepper, salt, pepper, shredded cheese and fresh herbs.
Storage: Store buffalo chicken zucchini boats in an airtight container in the refrigerator for 3 days.