Buffalo Chicken Stuffed Zucchini - Modified from Closet Cooking

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 248.9
  • Total Fat: 8.7 g
  • Cholesterol: 56.2 mg
  • Sodium: 1,189.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 21.3 g

View full nutritional breakdown of Buffalo Chicken Stuffed Zucchini - Modified from Closet Cooking calories by ingredient
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Introduction

Modified from here: http://www.closetcooking.com/2013/08/buffa
lo-chicken-stuffed-zucchini-topped.html
Modified from here: http://www.closetcooking.com/2013/08/buffa
lo-chicken-stuffed-zucchini-topped.html

Number of Servings: 2

Ingredients

    2 medium zucchinis, cut in half lengthwise
    1/4 cup carrot, finely diced
    1/4 cup celery, finely diced
    4 oz chicken, cooked and shredded
    1/4 cup corn
    1/4 cup buffalo hot sauce
    1/4 cup cheddar cheese
    1/8 cup blue cheese

Directions

1.Bring a large pot of water to a boil.
2.Meanwhile, hollow out the zucchini leaving them 1/4 inch thick, reserving and chopping the insides.
3.Cook the bacon in a pan until crispy, set aside on paper towels to drain and reserve 1 tablespoon of grease in the pan.
4.Add the carrots and celery and cook until tender, about 5-7 minutes.
5.Add the reserved zucchini and cook until tender, about 3-5 minutes.
6.Mix in the chicken, corn and hot sauce and remove from heat.
7.Place the zucchini halves in the boiling water and boil for a minute, remove from water and place in large baking dishes.
8.Stuff the zucchini halves with the buffalo chicken mixture sprinkle on the cheese and bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.




Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user THENHEATHERSAID.

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