Ah, zucchini! Always in abundance this time of year! I actually love growing my own zucchini and being able to go out and just pick a vegetable to serve with dinner! My kids, however, are less than thrilled. Zucchini, in any way, is not on their favorite list.
When squash recipes came up as the Sunday Funday theme for this weekend, I originally planned to make something with a winter squash (since I have those growing in my yard, too) but ultimately went with the 4 summer squash that were looking at me from the kitchen counter!
I decided to stretch myself a little and make stuffed zucchini boats. In this recipe, the zucchini are hollowed out and stuffed with delicious filling. I liked the idea of a strong flavor like buffalo chicken to offset the mild zucchini. These were perfection. I’m not usually a huge fan of zucchini standing in for things like noodles or bread, but I’ll certainly make an exception here. I loved this one!
Also, I made the kids try them and there was minimal complaining, since I only made them try half and I also made mac and cheese!
- Aloo Tinda Ki Sabzi from Sneha’s Recipe
- Buffalo Chicken Zucchini Boats from Amy’s Cooking Adventures
- Lauki Chana Dal (Instant Pot & Pressure Cooker method) from Cook with Renu
- Roasted Black Futsu Wedges with a Ginger Dipping Sauce from Culinary Cam
- Summer Squash Skewers from A Day in the Life on the Farm
- Three Sisters Soup from Palatable Pastime
*I used feta and ranch in this recipe instead of blue cheese and blue cheese dressing due to personal preference. Those ingredients can be used interchangeably.
Buffalo Chicken Zucchini Boats
Adapted from Keto Cooking Christian
4 medium zucchini
1 pound boneless skinless chicken breasts
1 cup cheddar cheese, divided
6 ounces cream cheese, softened
½ cup hot sauce
¼ cup feta or blue cheese crumbles
2 tablespoons fresh chives, divided
Ranch or blue cheese dressing to serve
Preheat oven to 400 degrees F and grease a large casserole dish.
Boil the chicken until cooked though. While still hot, place the chicken in the bowl of a stand mixer fitted with the paddle attachment. Mix the chicken on low until shredded. Add ⅓ cup of the cheddar cheese, cream cheese, hot sauce, feta crumbles, and 1 tablespoon of chives. Mix on low until combined.
Cut the zucchini in half and remove seeds and pulpy insides. Place into the grease baking dish.
Divide the chicken into the zucchini boats. Sprinkle with the remaining cheddar. Cover with foil and bake in the preheated oven for 30-35 minutes or until zucchini is tender.
Remove foil and bake for another 5 minutes or until cheese is browned. Top with ranch (or blue cheese) dressing and more chives and serve.