The original recipe calls for buffalo wing sauce and blue cheese, but I wasn't sure my kiddos would eat that, so we did more of a taco chicken recipe instead and everyone liked it. I'm always excited to have a new way to get my kids to eat some veggies!
Ingredients-
- 4 medium zucchini
- 1 lb ground chicken, or two large cans
- 1/2 pkt ranch seasoning (about 2 Tbl)
- 1/2 pkt taco seasoning
- 2 cups shredded cheese or enough to cover the zucchini halves, whatever flavor you like
Instructions-
Wash zucchini and then cut length-wise. Find a baking dish large enough to hold all the halves placed side by side, flat-side up. Spray the dish with non-stick spray. Scoop out the middle of each half for filling and place in sprayed dish. For a milder flavor and more tender finish, peel zucchini, but don't peel until after you have scooped out the center because the peel helps make the halves more stable so they don't break while you scoop. Go slow and gentle.
*Raw Chicken: In a frying pan, cook the ground chicken. Our chicken gave off it's own liquid, which I took advantage of to help distribute the seasonings around. If you cook off all of the liquid before you add the seasoning, then you may need to add a little water back into the pan to get things stirred up evenly.
*Canned Chicken: If using precooked canned chicken, if the meat is moist enough once drained from the can, you can just toss with your seasonings to coat and then distribute among the zucchini.
Evenly distribute the filling between all the boats. Top with cheese. Cover with foil (sprayed with non-stick spray if you think the foil will touch the tops of the boats) to help steam the boats. Bake at 350 convection (400 standard) for 30 minutes. Remove foil and continuing cooking or broiling until cheese is golden and bubbly. Serve.
If desired, serve with a drizzle of ranch or blue cheese dressing. For a richer filling, add 4 oz of cream cheese to the chicken mixture.
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