Description
Delicious zucchini boats filled with buffalo chicken, creamy cottage cheese, and spices for a healthy and flavorful meal.
Ingredients
- 4 medium zucchini (approx. 795 grams)
- 1 cup shredded cooked chicken (230 grams)
- 1 cup 1% cottage cheese (264 grams)
- 1/2 cup Frank’s RedHot Sauce (127 mL)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup light feta cheese (57 grams)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice zucchini in half lengthwise and scoop out the center with a spoon to form boats.
- Blend the cottage cheese until smooth in a blender or food processor.
- In a mixing bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot sauce, and all spices. Mix well.
- Place zucchini boats on a parchment-lined sheet pan and fill each with the buffalo chicken mixture.
- Bake the stuffed zucchini boats for 20 minutes.
- Sprinkle the boats with light feta cheese and bake for an additional 10 minutes, until the zucchini is tender but not mushy.
- Remove from the oven and garnish with chopped parsley or a drizzle of light ranch if desired. Serve warm.
Notes
These zucchini boats can be paired with a light side salad and stored in an airtight container for up to three days.
