Buffalo Chicken Stuffed Zucchini (Print Version)

Tender zucchini filled with spicy buffalo chicken, creamy cottage cheese, and topped with feta for a protein-rich, low-carb dinner.

# Ingredients:

→ Main Ingredients

01 - 4 medium zucchini (approx. 795 grams)
02 - 1 cup shredded cooked chicken (230 grams)
03 - 1 cup 1% cottage cheese (264 grams)
04 - 1/2 cup Frank’s RedHot Sauce (127 mL)

→ Seasonings

05 - 3/4 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon dried parsley
09 - 1/8 teaspoon black pepper
10 - 1/8 teaspoon salt

→ Toppings

11 - 1/4 cup light feta cheese (57 grams)

# Steps to Follow:

01 - Preheat your oven to 400°F (200°C).
02 - Slice zucchini in half lengthwise and scoop out the center with a spoon to form boats.
03 - Blend the cottage cheese until smooth in a blender or food processor.
04 - In a mixing bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot, and all the spices. Mix well.
05 - Place zucchini boats on a parchment-lined sheet pan and fill each with the buffalo chicken mixture.
06 - Bake for 20 minutes.
07 - Sprinkle the boats with light feta cheese and bake for an additional 10 minutes, until zucchini is tender but not mushy.
08 - Remove from oven and garnish with chopped parsley or a drizzle of light ranch if desired. Serve warm.

# Additional Notes:

01 - Avoid overbaking the zucchini or they’ll become too soft.
02 - Rotisserie chicken is a great shortcut.
03 - Cottage cheese blends smoother when at room temperature.
04 - For less heat, reduce the hot sauce or mix in a bit of Greek yogurt.
05 - The filling can be made 1–2 days ahead and stored in the fridge.

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