Buffalo Chicken Zucchini Skins


Prep Time

Cook Time

Total Time


4 medium sized zucchinis

1lb ground chicken

½ c buffalo wing sauce (not hot sauce)

2 tbs lite cream cheese

3 tbs blue cheese crumbles

¼ c lite blue cheese salad dressing

2 tbs green onion, chopped diagonally

1 tbs olive oil.

2 tsp salt

2 tsp pepper

1 tsp garlic powder

1 tsp paprika


1. Preheat oven to 350 degrees. Grease a 9x13 glass casserole dish.

2. Over medium-high heat, heat olive oil in a medium pan. Add the ground chicken, 1tsp salt, 1tsp pepper, garlic powder, and paprika. Break up the chicken with a spatula while it cooks. Cook until chicken, is cooked thoroughly and reaches an internal temperature of 165 degrees, roughly for 7 minutes. Remove pan from heat, stir in buffalo sauce and cream cheese.

3. Slice the zucchinis lengthwise and width wise, making 4 skins per zucchini. Using a spoon, hallow out the zucchini, leaving roughly a ¼ inch border. Place the zucchini skins hallow side up in the casserole dish. Season the insides of the zucchini with 1tsp of salt and 1tsp pepper.

4. Spoon the buffalo chicken mixture into the zucchini skins, sprinkle the crumbled blue cheese on top. Cover with foil and bake for 35 minutes or until cheese is melted.

5. Garnish with blue cheese dressing and green onions. Serve and enjoy warm!