Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 2 cups cooked chicken breast, shredded (280g)
  • ½ cup buffalo wing sauce (120ml)
  • 4 oz cream cheese, softened (115g)
  • 2 tbsp Greek yogurt (30g)
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 1 cup shredded mozzarella cheese (115g)
  • 2 tbsp crumbled blue cheese (10g)
  • 2 stalks green onions, thinly sliced (60g)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a ¼ inch (6mm) shell.
  3. Lightly brush the insides of the zucchini shells with olive oil and sprinkle with salt. Let them sit for 5 minutes, then pat dry with a paper towel to remove surface moisture.
  4. In a mixing bowl, combine the softened cream cheese and Greek yogurt until smooth.
  5. Fold in the shredded chicken, buffalo sauce, garlic powder, and black pepper. Mix until the chicken is fully coated and the filling is thick and uniform.
  6. Spoon the buffalo chicken mixture generously into each zucchini shell, pressing down slightly.
  7. Top each boat with a handful of shredded mozzarella and blue cheese crumbles.
  8. Bake for 20-25 minutes until the zucchini is tender and the cheese is bubbling.
  9. Switch the oven to Broil for the final 2 minutes to brown the cheese.
  10. Garnish with sliced green onions immediately after removing from the oven.