Ingredients:

4 medium zucchini
2 cups cooked, shredded chicken
½ cup wing sauce
2 tablespoons ranch seasoning
2 tablespoons green onions
1 cup shredded cheddar divided
1 cup shredded Monterey jack divided
Ranch or blue cheese dressing for serving

Directions:

Preheat oven to 400 degrees.

Slice the zucchini in half lengthwise. Use a spoon to scoop the centers out of the zucchini. Discard the scooped out zucchini or save for another use. Brush the shells with 1-2 teaspoons of olive oil.

Place the zucchini on a rimmed sheet pan and bake for 20 minutes.

While the zucchini bakes, add the chicken, wing sauce, ranch seasoning, green onions, half of the cheddar, and half of the Monterey jack to a mixing bowl. Stir well to combine.

Spoon the filling evenly between the cooked zucchini and sprinkle with the remaining cheese.

Bake for 15 minutes or until the cheese has melted and the filling is hot.

Drizzle with ranch or blue cheese before serving.

Servings: 1 zucchini boat half

Nutritional Information: Calories: 270, Fat: 21g, Carbohydrates: 5g, Fiber: 1g, Protein: 17g