This recipe for Buffalo Chicken Stuffed Zucchini with Celery combines the zest of buffalo chicken wings with the freshness of zucchini. It's a fun, flavorful, and healthier alternative to traditional buffalo wings, perfect for game day or a casual weeknight dinner. Picture this: tender zucchini halves filled with a creamy, spicy mixture of shredded chicken, cheddar cheese, and tangy buffalo sauce. Each bite delivers a burst of flavor, complemented by the cool crunch of celery sticks and a drizzle of ranch dressing. Are you drooling yet?
I remember the first time I tried something similar at a friend's BBQ. I was instantly hooked. But being the food obsessed person I am, I had to put my own spin on it. I swapped out some of the heavier ingredients for zucchini 'boats' to make it a bit lighter and added a touch of celery for that classic buffalo wing experience. The result? A dish that’s both satisfying and guilt-free! The secret to this recipe lies in the balance of flavors and textures. The slight bitterness of the zucchini complements the spicy, creamy filling, while the celery provides a refreshing contrast.
Required Equipments
- Baking Sheet
- Large Bowl
- Mixing Spoons
- Knife
- Cutting Board
- Measuring Cups and Spoons
Buffalo Chicken Stuffed Zucchini with Celery: Frequently Asked Questions
Buffalo Chicken Stuffed Zucchini with Celery
Buffalo Chicken Stuffed Zucchini with Celery: A flavorful and healthier twist on buffalo wings, combining tender zucchini with a creamy, spicy chicken filling, perfect for a satisfying and guilt-free meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the zucchini cooks evenly and the filling gets nice and bubbly.
- Prepare the Zucchini: Wash the zucchini thoroughly. Cut each zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch border. This creates a 'boat' for the filling. Don't discard the scooped-out flesh; set it aside.
- Cook the Chicken: If you're cooking the chicken yourself, place the chicken breasts in a pot, cover with water, and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through. Once cooked, shred the chicken using two forks.
- Sauté the Zucchini Flesh and Celery: In a skillet, heat olive oil over medium heat. Add the diced zucchini flesh (that you scooped out earlier) and the diced celery. Sauté for about 5-7 minutes, until they are slightly softened. This adds flavor and texture to the filling.
- Mix the Filling: In a large bowl, combine the shredded chicken, sautéed zucchini and celery mixture, cream cheese, shredded cheddar cheese, buffalo wing sauce, ranch dressing, garlic powder, and onion powder. Mix well until everything is evenly combined. Taste and adjust seasonings as needed. A lil' extra hot sauce never hurt nobody, right?
- Stuff the Zucchini: Arrange the zucchini halves on a baking sheet. Spoon the chicken mixture evenly into each zucchini boat, filling them generously. Don't be afraid to pack it in!
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the filling is hot and bubbly. The cheese should be melted and lightly browned.
- Cool Slightly and Garnish: Remove the baking sheet from the oven and let the zucchini cool for a few minutes before serving. Garnish with chopped green onions or a drizzle of ranch dressing, if desired.
- Serve with Celery Sticks: Serve the stuffed zucchini immediately with celery sticks and additional ranch or blue cheese dressing for dipping. Enjoy this flavorful and satisfying meal!
📝 Notes
- Adjust the amount of buffalo sauce to your liking, depending on how spicy you want it.
- For a smoother filling, use softened cream cheese.
- If you don't have celery, you can use diced bell peppers for a similar crunch.
🍎 Nutrition
Calories: 320 kcal
Protein: 22g
Fat: 20g
Carbohydrates: 15g
Fiber: 3g
Calcium: 150mg
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