Ingredients:

  • 4 medium zucchinis
  • 0.5 tsp sea salt
  • 1 tbsp avocado oil
  • 2 cups shredded chicken breast, cooked
  • 0.5 cup buffalo pepper sauce
  • 4 oz full-fat cream cheese, softened
  • 0.25 cup keto-friendly ranch dressing
  • 0.5 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp chopped green onions

Instructions:

  1. Slice each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the seeds and flesh, leaving a 1/2-inch thick shell.
  2. Sprinkle the hollowed centers with sea salt and place them face-down on paper towels for 10 minutes to draw out excess moisture. Wipe dry before proceeding.
  3. Preheat your oven to 400°F (200°C). Brush the exterior and rims of the zucchini boats with avocado oil.
  4. In a medium mixing bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, and garlic powder. Stir until a smooth emulsion forms.
  5. Fold the shredded chicken into the buffalo mixture until evenly coated.
  6. Spoon the chicken mixture into the zucchini boats and place them on a large rimmed baking sheet.
  7. Top each boat with shredded cheddar cheese. Bake for 20-25 minutes until the zucchini is fork-tender and the cheese is golden and bubbling.
  8. Garnish with chopped green onions before serving.