Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini, (sliced in half lengthwise)
  • 1 tablespoon olive oil
  • 3 teaspoons garlic, (minced)
  • 1/3 cup red onion, (diced)
  • 3 cups cooked rotisserie chicken, (shredded)
  • 1 cup plain greek yogurt
  • 1/2 cup hot sauce
  • 1/3 cup ranch dressing
  • 1/2 cup shredded mild cheddar cheese
  • 3/4 cup cheddar cheese
  • 2 tablespoons green onions
  • 1 small Roma tomato, (diced)
  • ranch dressing
  • buffalo sauce

Instruction

  • Preheat oven to 400°F.
  • Prepare a sheet pan with aluminum foil and non-stick spray.
  • Using a large spoon, hollow out the centers of each zucchini half, and set on the baking pan.
  • Heat olive oil in a medium skillet over medium heat. Add onions saute for 3-4 minutes, add garlic and cook for 1 more minute. Remove pan from heat.
  • Add shredded chicken, hot sauce, greek yogurt, ranch dressing, shredded cheddar cheese. Stir to combine.
  • Spoon buffalo chicken mixture evenly into the hollow of each zucchini.
  • Top each evenly with the remaining shredded cheese.
  • Create an aluminum foil tent around the zucchini boats, being careful not to touch the tops.
  • Bake for 45-50 minutes or until cheese has melted and zucchini is tender.
  • Remove the foil and broil for 2-3 minutes until the tops of the cheese turn golden brown.
  • Remove from oven and top with green onions, and tomatoes. (If drizzling with ranch dressing and buffalo sauce, do that now as well.) Best served hot.