Friend of Julie: Buffalo Chicken Stuffed Zucchini

If you're one of those people with an obsession for buffalo wings, this recipe may be just what you need to help you change your repertoire. This recipe gives a whole new twist to buffalo chicken. The zucchini are stuffed with chicken, carrots, celery, and a nice surprise - corn for a whole new way to enjoy buffalo chicken.

Buffalo Chicken Stuffed Zucchini

Ingredients

• 1 lb chicken, cooked and shredded
• 1/2 cup carrot
• 1/2 cup celery
• 1/2 cup corn
• 4 medium zucchini 
• 1/2 cup Buffalo hot sauce
• 8 strips of bacon
• 1/4 cup blue cheese dressing*
• 1/4 cup blue cheese*
• 1/2 cup cheddar cheese*
• green onion sliced thin

Adjust type and amount of cheese and dressing to suit your tastes.

Instructions

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 oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
9. Top with green onion slices
10. Optional: drizzle blue cheese dressing over everything.

Recipe inspired from a recipe by Kevin Lynch