Description
This spicy, high protein recipe is a low carb twist on buffalo chicken! Easy to make, loaded with flavor, and perfect for a healthy dinner or meal prep.
Ingredients
2 large zucchini (795g), halved and centers scooped out
1 cup shredded cooked chicken (230g)
1 cup 1% cottage cheese, blended until smooth (264g)
1/2 cup Frank’s Red Hot Sauce (127ml)
3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried parsley
1/8 tsp salt
1/8 tsp black pepper
1/4 cup light feta cheese (57g)
Instructions
Preheat oven to 400°F (204°C).
Slice each zucchini in half lengthwise and scoop out the center with a spoon to create boats.
Blend cottage cheese until smooth using a blender or food processor.
In a mixing bowl, combine shredded chicken, blended cottage cheese, Frank’s Red Hot Sauce, and all seasonings. Mix until well incorporated.
Spoon the buffalo chicken mixture into the hollowed zucchini halves.
Place on a parchment-lined sheet pan and bake for 20 minutes.
Sprinkle with feta cheese, then return to oven and bake for an additional 10 minutes.
Check doneness based on zucchini size — avoid overbaking to prevent mushiness.
Serve hot and enjoy!
Notes
Use a spoon or melon baller to scoop zucchini centers easily.
Customize spice level by adjusting the amount of hot sauce.
Optional: top with green onions or a drizzle of ranch before serving.
These reheat well and are perfect for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: American