How do you get your kids to eat more veggies? If they’re like mine, sometimes I have to sneak them into meals.
My boys love broccoli and cauliflower, but they’re hit or miss with almost anything else.
This summer, I found that if I thinly slice zucchini lengthwise and grill it, they’ll eat that up. I became emboldened to try other zucchini recipes, as I love them!
I also love buffalo chicken, a fact that regular readers of this blog should know!
I’d never thought to put buffalo chicken with zucchini, but I’m glad I did because the outcome was outstanding.
These are super easy to make with the boneless chicken breasts or tenders on sale this week at Brookshire’s. You can cook them almost anyway you like, baked, poached or grilled (I did grilled).
Buffalo Chicken Zucchini Boats
1 lb chicken breast or chicken breast tenders, cooked and diced
2 Tbs flour
1/2 tsp salt
1/2 tsp black pepper
1 carrot, shredded
1 rib of celery, diced
3/4 cup shredded cheddar cheese, divided
1/4 cup bleu cheese crumbles (optional)
3 Tbs buffalo sauce
3 Tbs bleu cheese (or ranch) dressing
Preheat your oven to 350° F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.
Cut each zucchini in half horizontally. Then, with a melon baller (or spoon), carefully scoop out the center of the zucchinis. Reserve 1/2 cup of the center and dice it up for your filling.
In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, 1/2 cup cheddar cheese, bleu cheese crumbles (optional), buffalo sauce and dressing.
Place zucchinis, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.
Bake for about 30 minutes or until the zucchinis have achieved desired softness.
Nutritional Information: Calories Per Serving: 392, Calories from Fat: 173, Fat: 19 g, Trans Fat: 0.1 g (7 g Saturated Fat), Cholesterol: 130 mg, Sodium: 805 mg, Potassium: 652 mg, Carbohydrates: 10 g, Fiber: 2 g, Sugar: 3 g, Protein: 45 g.
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