Description
A flavorful and nutritious recipe featuring zucchini boats stuffed with a high-protein buffalo chicken mixture, combining creamy cottage cheese, spicy Frank’s RedHot sauce, and a sprinkle of light feta cheese for a satisfying low-carb meal.
Ingredients
Scale
Vegetables
- 4 medium zucchini (approx. 795 grams)
Protein & Dairy
- 1 cup shredded cooked chicken (230 grams)
- 1 cup 1% cottage cheese (264 grams)
- 1/4 cup light feta cheese (57 grams)
Spices & Sauces
- 1/2 cup Frank’s RedHot Sauce (127 mL)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the zucchini boats.
- Prepare Zucchini Boats: Slice zucchini lengthwise and carefully scoop out the centers with a spoon to create hollow boats for stuffing.
- Blend Cottage Cheese: Place 1% cottage cheese in a blender or food processor and blend until smooth and creamy to enhance texture in the filling.
- Mix Filling: In a mixing bowl, combine shredded cooked chicken, blended cottage cheese, Frank’s RedHot sauce, garlic powder, onion powder, paprika, dried parsley, black pepper, and salt. Stir thoroughly to evenly distribute the flavors.
- Stuff Zucchini: Arrange the zucchini boats on a parchment-lined sheet pan and fill each evenly with the buffalo chicken mixture, ensuring they are well-packed.
- Initial Bake: Bake the stuffed zucchini boats in the preheated oven for 20 minutes to cook and meld the flavors.
- Add Feta & Continue Baking: Sprinkle light feta cheese over the zucchini boats and return them to the oven for an additional 10 minutes, baking until the zucchini is tender but maintains some firmness.
- Serve: Remove from oven and optionally garnish with extra chopped parsley or a drizzle of light ranch dressing. Serve warm for best taste and texture.
Notes
- For a spicier kick, increase the Frank’s RedHot sauce according to taste.
- Ensure zucchini boats are not overcooked to prevent them from becoming mushy.
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- This recipe is low in carbs and high in protein, ideal for weight management or keto-friendly diets.
- Substitute light feta with shredded mozzarella or cheddar cheese if preferred.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: buffalo chicken, zucchini boats, high protein, low carb, healthy dinner, baked zucchini, spicy chicken recipe
