If you’re a fan of buffalo wings, try this healthy and low carb version. A simple and tasty recipe with ground chicken, buffalo sauce, and cheese on top of zucchini.
Add a little buffalo sauce or make it spicy! You can also add some ranch to the mixture. Serve as boats for a side dish or slice them into bite size portions for appetizers. These are always a crowd favorite!
Buffalo Chicken Zucchini Boats
· 3-4 zucchini, cut in half lengthwise
· 2 Tablespoons olive oil (divided)
· 1 lb. ground chicken
· 3 garlic cloves, minced
· 1 teaspoon salt
· ½ teaspoon pepper
· 1 teaspoon garlic powder
· 1/2 -1 cup Buffalo wing sauce
· ½ cup grated parmesan cheese or shredded mozzarella cheese
· Garnish: parsley or cilantro
Preheat the oven to 375 degrees. Spray a baking dish with cooking spray or line baking sheet with aluminum foil.
Heat 1 Tablespoon of olive oil in a large skillet. Add in the chicken, garlic, salt, pepper and garlic powder and cook until the chicken is no longer pink.
Meanwhile, prep the zucchini. Cut the zucchini in half, lengthwise. Using a spoon, scoop out the seeds and the center of each zucchini half.
Place the zucchini in the baking dish, cut side up, and brush with olive oil. Sprinkle salt and pepper on top.
Once the chicken is no longer pink, turn off the heat and stir in the buffalo sauce and spoon the mixture on top of zucchini.
Sprinkle some cheese on top and bake for 25-30 minutes or until the zucchini is tender. Garnish with parsley or cilantro before serving.