Chicken · dinner · keto · Squash September

Buffalo Chicken Stuffed Zucchini

Buffalo wing season is here, y’all!

College football is entering week three and the pros just played their first games over the weekend. Nothing screams “fall is here!” like settling down to a rousing football game with a big ol’ bowl of wings.

We’ve got a house divided over here. I’ve been a Broncos fan since 1998, and Rob bleeds for the Chiefs. We usually place bets on the two games a year our teams meet each other…I’d have to say I’m winning. When we first got together, the Broncos were riding high with Peyton Manning at the helm and were on the verge of their third Super Bowl victory.

Now…well, now we could end the season barely scraping by with a handful of victories. We did manage to win our first game this weekend, but not without our QB throwing 3 interceptions. Meanwhile, Rob is more the exuberant for his Chiefs. A new golden child quarterback, and Tyreek “the Freak” Hill as a running back turned wide receiver.

My side of the bet is most definitely doomed this year.

Rob and I pre-emptively celebrated the football season on Friday with an order of wings from Wing Stop. My favorite? Classic hot wings and their garlic parmesan. I could probably eat my body weight in those two flavors alone.

And the ranch. Don’t get me started on the ranch dressing.

Anyone notice how restaurant ranch dressing is oh so much better than the grocery store version?? What is it? Can I bathe in it?

I have found a slightly decent version of ranch dressing in the store, though: Whataburger Jalapeno ranch. That stuff is delightful and so spicy yet cool and creamy. It worked really well with these buffalo chicken stuffed zucchinis I made.

Both the ranch + the homemade buffalo chicken curbed my buffalo wing craving, even if just for a moment. I’m always game for a dozen wings.

This is a different spin on the normal stuffed zucchinis you may see on Pinterest. You know the ones…taco stuffed or Italian cheese and sausage stuffed. I seasoned my zucchini with salt, pepper, and celery seed and then stuffed them with ground turkey (you can obviously use ground chicken) mixed with Frank’s red hot sauce.

Frank’s isn’t my go-to hot sauce, but it is always my go-to buffalo sauce. It’s the epitome of a good buffalo sauce and always clings so well to meat because it’s thicker than Tabasco or Louisiana hot sauce. Use it here for some bomb stuffed zucchinis—and leave a little on the side for dipping.

Along with some ranch. You can never have enough ranch.

Buffalo Chicken Stuffed Zucchini

  • Servings: 3-6
  • Difficulty: Easy
  • Print

Spicy buffalo chicken stuffed zucchini topped with cheese and ranch.

Ingredients

  • 3 zucchini squash, sliced in half with seeds scooped out
  • 2 TBS. olive oil
  • salt & pepper
  • 1 tsp. celery seed
  • 1 lb. ground chicken or turkey
  • 1 cup buffalo sauce
  • 1 cup shredded mozzarella
  • Ranch dressing, for topping

Directions

  1. Preheat oven to 400 degrees. Hollow out zucchini halves so there’s a half inch or less rim around the center, leaving enough room to stuff with chicken.
  2. Place zucchini in a large baking dish and drizzle with olive oil. Season with salt, pepper, and celery seed. Bake for 5 minutes.
  3. Meanwhile, in a large skillet, heat one tablespoon of olive oil in a large skillet. Season chicken with salt and pepper and saute until no longer pink and cooked through, about 5-6 minutes. Transfer chicken to a bowl.
  4. Stir chicken together with buffalo sauce. Stuff chicken in zucchini halves and top with shredded mozzarella.
  5. Bake for 10 minutes or until cheese is melted. Serve with ranch dressing and buffalo sauce.

Step-By-Step Instructions

Preheat oven to 400 degrees. Hollow out zucchini halves so there’s a half inch or less rim around the center, leaving enough room to stuff with chicken. Place zucchini in a large baking dish and drizzle with olive oil. Season with salt, pepper, and celery seed. Bake for 5 minutes.

Meanwhile, in a large skillet, heat one tablespoon of olive oil in a large skillet. Season chicken with salt and pepper and saute until no longer pink and cooked through, about 5-6 minutes. Transfer chicken to a bowl. Stir chicken together with buffalo sauce.

Stuff chicken in zucchini halves and top with shredded mozzarella. Bake for 10 minutes or until cheese is melted. Serve with ranch dressing and buffalo sauce.

Bake for 10 minutes or until cheese is melted. Serve with ranch dressing and buffalo sauce.

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