Buffalo Stuffed Zucchini Boats

Use up your zucchinis with Buffalo Turkey Stuffed Zucchini Boats — the perfect blend of ranch, buffalo sauce, and cheesy goodness! Easy and perfect for 6.

Course dinner, lunch, meal-prep, summer

Cuisine American

Keyword Buffalo Stuffed Zucchini Boats

Prep Time 20

Cook Time 40

Total Time 1

Servings boats

Calories 266kcal

Author Erin Antoniak

Ingredients

3 large zucchinis
1 tablespoon avocado oil
1 small yellow onion diced small
2 cloves minced garlic
1 lb ground turkey
½ cup buffalo sauce
⅓ cup plain greek yogurt
¼ cup ranch dressing
1 cup shredded cheddar cheese
cilantro for topping

Instructions

Preheat oven to 350F and spray 9x13 casserole dish with nonstick spray.
Cut zucchinis in half longwise. Scoop out the center seeds and create a 'boat' in the zucchini. Discard seeds.
In a large pan, heat 1 tablespoon avocado oil. Add diced onion and cook until just softening, about 4 minutes.
Add garlic and ground turkey and cook until no longer pink. Drain any excess liquid.
Add in buffalo sauce, greek yogurt, and ranch dressing to the turkey mixture. Stir until combined.
Evenly divide turkey mixture into zucchini boats. Top with shredded cheddar cheese.
Bake for 35-40 minutes or until zucchini is fork tender.
Top with cilantro, more buffalo sauce, and more ranch if desired.

Nutrition