Buffalo Chicken Stuffed Zucchini Boats
Ingredients
Buffalo chicken stuffed zucchini
- 2 cups shredded chicken cooked
- ⅓ cup buffalo sauce See below for AIP
- 3 large zucchinis
- ¼ cup shredded cheddar cheese omit, or sub this for paleo/AIP
- 2 tbsp ranch dressing sub this for AIP
- 2 tbsp green onion
AIP buffalo sauce (see notes on preperation)
- 2 tbsp coconut cream
- 2 tbsp coconut milk
- 1 tbsp honey
- 1 tbsp coconut aminos
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- ¼ tsp turmeric
- ¼ tsp smoked salt
- 1 –2 tsp horseradish powder adjust to taste
- ½ tsp arrowroot starch
Instructions
- Preheat the oven to 375 F and grease a 9x13" baking dish with avocado oil.
- Combine the chicken and buffalo sauce well and set aside.
- Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.
- Stuff the zucchini with the chicken and transfer to the preheated oven. Bake for 20-23 minutes or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
- Remove from the oven and allow to cool slightly before topping with ranch dressing and green onion to serve.
Notes
If you are making AIP buffalo sauce: While the poppers cook, combine the ingredients for the sauce in a pot and whisk well. Cook on the stove on medium heat for 5 minutes, whisking often until the sauce thickens. Remove from the heat.
All nutrition facts are estimated and will vary. Nutrition facts do not include any optional side dishes.
Nutrition
Carbohydrates: 11.3g | Protein: 40.6g | Fat: 13.6g | Fiber: 3.3g