Buffalo Chicken Zucchini Boats Recipe

Ingredients

2 boneless skinless chicken breasts, cooked and shredded

2 oz. cream cheese, softened

¾ cup franks original red hot sauce

3-4 zucchini, cut in half lengthwise and seeds scooped out

½ cup shredded Monterey jack cheese

2-3 tablespoons ranch dressing for drizzle

optional garnish: sliced red onion, fresh cilantro, avocado slices

Instructions

Preheat oven to 350.
Add prepared zucchini boats flesh side up to a 13×9″ baking dish.
To a small bowl, add shredded chicken, cream cheese, and franks red hot sauce. Using a fork, mix everything together so chicken is coated.
Fill the zucchini boats with the buffalo chicken mixture.
Sprinkle Monterey Jack cheese over the top.
Bake for 20-25 minutes, or until the zucchini starts to get a little tender but still has a bite to it.
Remove from oven. Drizzle with ranch dressing.
Optional: garnish with red onion, avocado slices, and fresh cilantro.
Serve!