Buffalo chicken floats our boat, how 'bout yours?
4 large zucchini
2 skinless, boneless chicken breasts, cooked and shredded
3/4 cup buffalo wing sauce
4 ounces cream cheese, softened
1 1/2 cups grated mozzarella cheese, divided
1/4 cup ranch or blue cheese dressing, for drizzling
1/4 cup minced red onion
Preheat oven to 400 degrees. Line a large baking dish with parchment paper.
Cut each zucchini in half lengthwise to make 8 halves. Using a spoon, scoop out the seeds and center of each half so that each boat is about 1/4 inch thick all around. Place zucchini boats in the baking dish cut-side up. Set aside.
In a medium mixing bowl, beat together buffalo wing sauce, softened cream cheese, shredded chicken and 1/2 cup mozzarella cheese.
Fill each boat evenly with the chicken mixture and top with the remaining cup of grated mozzarella cheese.
Bake for 20 to 25 minutes, or until the zucchini is cooked but still has some bite to it. Drizzle with ranch and sprinkle with minced red onion to serve.