Breakfast & Brunchclosetcooking
Buffalo Chicken Stuffed Zucchini topped with Melted Cheddar, Bacon and an Avocado Blue Cheese Dressing
Zucchini stuffed with buffalo chicken and corn topped with bacon, plenty of melted cheese and an avocado blue cheese dressing!
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- oven
📝 Preparation Steps
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/180C oven until the zucchini is nice and tender and the cheese has melted, about ⏱️ 30-40 minutes.
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