INGREDIENTS
- 1/2 cup hot sauce I used Frank’s Red Hot
- 4 ounces cream cheese softened
- 2 1/2 cups shredded chicken breast
- 4 zucchini sliced in half lengthwise
- 1/2 cup blue cheese
- 1 cup mozzarella cheese
- Ranch or Blue Cheese Dressing optional
- Chopped green onion
INSTRUCTIONS
- Preheat the oven to 400 degrees
- Use a spoon to hollow out the zucchini halves to make the boats. Reserve half of the zucchini pulp for the filling.
- In a bowl, whisk together the cream cheese and hot sauce. Stir in the chicken and zucchini pulp.
- Place the zucchini boats in a greased baking dish. Sprinkle blue cheese over the top. Bake in the oven, covered, for 30 minutes. Uncover and bake for an additional 10 minutes.
- Drizzle ranch or blue cheese dressing and sprinkle chopped green onion over the top of the zucchini boats.
NOTES
- When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
- Make sure to use a greased baking dish.
- You can also make this recipe with yellow squash, or even hollowed out small eggplants.
- You can make this dish vegetarian. Use sauteed onion, rice or quinoa, diced red bell pepper, salt, pepper, shredded cheese and fresh herbs.