Going to college in Rochester, NY... buffalo chicken wing dip was a staple in my apartment. I’d like to think I have mastered the recipe.

When I saw a recipe for zucchini boats with my favorite college staple, I had to try it. So many people have commented to me that they have an over abundance of zucchini coming this time of year, and this is the perfect recipe to use up some of your fresh produce. You don’t need to limit the filling to just buffalo chicken... try making a tuna melt zucchini boat or even ground taco meat! The possibilities are endless.

You will need:

2-3 large zucchini

salt and pepper

olive oil

1 lb ground chicken (you can also use shredded rotisserie chicken or even canned chicken for a shortcut!)

1/2 cup buffalo sauce

1/4 cup blue cheese dressing

2/3 cup shredded cheddar cheese

Begin by preheating your oven to 400 degrees. To create your zucchini boats, half the zucchini lengthwise and using a spoon, scrape the insides leaving a 1/4 inch rim. Save your zucchini centers, you will need them for later! Lay the zucchini boats cut side up on a baking tray and spray with a tiny bit of cooking spray or avocado oil and season with salt and pepper. Bake for 10 minutes.

Meanwhile, cook your ground chicken (or use your rotisserie or canned chicken). Add it to a pot over medium heat and stir in your zucchini centers, buffalo sauce, and blue cheese dressing and cook for 3-5 minutes until warmed through. Divide evenly among your zucchini boats, sprinkle with cheese, and bake for 15 minutes. Enjoy!