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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buffalo Chicken Zucchini Boats Recipe

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This recipe for Buffalo Chicken Zucchini Boats is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small to medium zucchini, about 1¾ lbs
1 lb ground chicken
½ cup Buffalo Wing sauce (not hot sauce)
1 cup shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 400º. Spray 9x13" baking dish with cooking spray.

Place a large non-stick skillet over medium-high heat. Add the chicken and break apart with wooden spoon. Cook for 7-9 min, until chicken is cooked thoroughly, stirring occasionally. Remove from heat and stir in the buffalo wing sauce.

As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4"-thick zucchini boat. Place the zucchini in the baking dish cut-side up.

Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese. Cover the baking dish with foil. Bake for 35 min.

 

 

 

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