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buffalo chicken stuffed zucchini boats recipe

If you love all things buffalo chicken, then you’ll love this recipe for buffalo chicken stuffed zucchini boats. This recipe for stuffed zucchini boats is healthy, easy, savory, spicy, gluten-free and low carb. A perfect single-pan that’s so many great things in one.

Buffalo Chicken Stuffed Zucchini Boats Recipe
  • 3 medium zucchinis
  • 6 oz breast from a rotisserie chicken
  • 1/2 medium Roma tomato, chopped
  • 3 cloves garlic, minced
  • 1/4 c buffalo sauce
  • 1/4 c Greek plain yogurt
  • 1/4 c fat-free Feta, crumbled
  • salt
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Shred chicken breast and set aside.
  3. Slice the zucchini length-wise. Use a small spoon to partially hollow out the center of each zucchini half (this is where the filling will go).
  4. Arrange the zucchini on a baking sheet, cut side up. Sprinkle with salt and bake for 10-15 minutes until the zucchinis are just starting to soften. Blot any accumulated moisture in the cavities with a paper towel.
  5. Stir together the buffalo sauce, yogurt, Feta cheese, minced garlic, and chopped tomatoes. Add the sauce to the shredded chicken and mix well.
  6. Spoon the filling into the zucchini halves. Bake 7-10 more minutes until the chicken is golden. Garnish with chives if desired.

Entire recipe: 3 servings = 3.5 proteins and 1.5 veggies

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