Buffalo Chicken Stuffed Zucchini topped with Melted Cheddar, Bacon and an Avocado Blue Cheese Dressing
Buffalo Chicken Stuffed Zucchini topped with Melted Cheddar, Bacon and an Avocado Blue Cheese Dressing is a gluten free main course. This recipe makes 4 servings with 493 calories, 31g of protein, and 34g of fat each. For $2.52 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe from Closet Cooking has 5619 fans. A mixture of avocado, zucchinis, blue cheese dressing, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Try Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg, Buffalo Chicken Salad with Blue Cheese Dressing, and Buffalo Chicken Fingers with Blue Cheese Dressing for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 avocado, mashed
4 strips bacon, cut into 1 inch pieces
1/4 cup blue cheese
1/4 cup avocado blue cheese dressing (see below) (optional)
1 cup blue cheese dressing
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
1/2 cup cheddar cheese
1/2 cup corn
1/2 cup buffalo hot sauce
1/2 pound chicken, cooked and shredded
4 medium zucchinis, cut in half lengthwise
Equipment:
paper towels
frying pan
pot
oven
Cooking instruction summary:
Bring a large pot of water to a boil.Meanwhile, hollow out the zucchini leaving them 1/4 inch thick, reserving and chopping the insides.Cook the bacon in a pan until crispy, set aside on paper towels to drain and reserve 1 tablespoon of grease in the pan.Add the carrots and celery and cook until tender, about 5-7 minutes.Add the reserved zucchini and cook until tender, about 3-5 minutes.Mix in the chicken, corn and hot sauce and remove from heat.Place the zucchini halves in the boiling water and boil for a minute, remove from water and place in large baking dishes.Stuff the zucchini halves with the buffalo chicken mixture sprinkle on the cheese and bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
Step by step:
1. Bring a large pot of water to a boil.Meanwhile, hollow out the zucchini leaving them 1/4 inch thick, reserving and chopping the insides.Cook the bacon in a pan until crispy, set aside on paper towels to drain and reserve 1 tablespoon of grease in the pan.
2. Add the carrots and celery and cook until tender, about 5-7 minutes.
3. Add the reserved zucchini and cook until tender, about 3-5 minutes.
4. Mix in the chicken, corn and hot sauce and remove from heat.
5. Place the zucchini halves in the boiling water and boil for a minute, remove from water and place in large baking dishes.Stuff the zucchini halves with the buffalo chicken mixture sprinkle on the cheese and bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
Nutrition Information:
covered percent of daily need
