I don't think I have to remind you about my buffalo chicken obsession. It is rampant and never satiated. I am always looking for new ways to do something with it. My friend in the blogosphere, Jen, posted this recipe for buffalo chicken zucchini boats and I knew I had to make it. I have made some vegetarian zucchini boats before and I was excited to try a new combination!
I ended up making these on Halloween. I moved in my house that day and was not planning on handing out candy and just hanging out in the back of my house where I can't hear the doorbell. The neighbors had other ideas for me and gave me candy to hand out. So, I ended up making this quickly and eating it on the porch while I handed out candy. I would not change this development for the world, I loved seeing all the kiddos in their costumes and their faces when they realized I had the "good candy."
This was really yummy. I am biased as you know, but I really think this is a great dish. Zucchini is such a great vessel; it is so crunchy and has a mild flavor that will let your toppings shine. I left the flour out and did not miss it. It would have been a little easier to eat had I used that as a binding agent, but did not make that big of a difference. I am excited to try new zucchini boats, do you have any that you have tried and recommend? I am definitely thinking about doing a pizza version soon! Full recipe after the montage!
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| Foil is not the best background for presentation, but hey, I was busy! |
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| The lovely cast. Hey look, first post in my new kitchen!! |
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| I had some trouble getting the zucchini out of the zucchini. I used a melon baller finally. |
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| I have a weird thing about wanting to cook my veggies. You don't have to, I am sure raw veggies would have been just as delicious! |
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| I just cooked my chicken in a pan and browned on both sides. Then I shred it up with two forks. |
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| Mix all the delicious flavors together. Cheddar, ranch and buffalo? Have Mercy! |
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| Spoon the topping on top your zucchini. I added some green onions for flavor and garnish. |
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| Looking good! |
2 large zucchini
1 lb cooked chicken, shredded (you can use rotisserie or just brown it in a pan)
salt and pepper, hint: not much
1 carrot, chopped
1 rib of celery, diced
3/4 C shredded cheddar cheese, divided
3 Tbsp buffalo sauce (I added more, but I have a condition)
3 tbsp ranch or blue cheese dressing
*Optional: green onions for garnish
1 lb cooked chicken, shredded (you can use rotisserie or just brown it in a pan)
salt and pepper, hint: not much
1 carrot, chopped
1 rib of celery, diced
3/4 C shredded cheddar cheese, divided
3 Tbsp buffalo sauce (I added more, but I have a condition)
3 tbsp ranch or blue cheese dressing
*Optional: green onions for garnish
Preheat your oven to 350F then line a baking sheet with foil and spray. While the oven is heating up, cut your zucchini in half lengthwise, then using a melon baller or a spoon, scoop out the middle of each half. Reserve about 1/2 cup of the scraped portion for the filling. In a bowl, mix the chicken, carrot, celery, the 1/2 C of zucchini filling, 1/2 C cheddar cheese, buffalo sauce, ranch/blue cheese dressing and salt and pepper. Place the zucchini with the scraped side up, and fill each boat with the mixture. It's ok if these are heaping (this makes a lot). Top with the remaining cheddar cheese and optional green onion. Bake for about 30 minutes and enjoy!
Happy Cooking!
Missy
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