I posted these Buffalo Turkey Zucchini Boats to my Instagram story the other day. I was bummed because I was too eager to eat that I didn’t take any appetizing photos. But apparently they looked good to you guys anyway…because a bunch of you messaged me for the recipe!
You could cover pretty much anything in buffalo sauce and I’d eat it. So this recipe caught my eye right away. Well, that and the fact that it only requires four ingredients. I’m lazy like that.
I adapted it a little by using ground turkey instead of chicken. And if you haven’t picked up on this by now, I don’t really measure anything. That being said, here’s the recipe from my super unofficial point-of-view:
- Cook some ground turkey or chicken in a skillet
- Once it’s cooked, stir in some buffalo sauce—I’m a big fan of Frank’s Wing Sauce. I eyeballed it, because I like a lot of it. And also because I hate cleaning measuring cups. (I don’t have a dishwasher. Cut me some slack!)
- Cut two zucchini in half lengthwise. The recipe calls for four, but if you’re just cooking for one like I am, two is plenty
- Scoop out the “flesh” of the zucchini with a spoon
- Fill the zucchini shells with the the turkey
- Sprinkle with cheese—I used low-fat mozarella, but you should totally try blue cheese and let me live vicariously through you
- Put the “boats” on a pan with tinfoil underneath and bake at 400 degrees for about 25 mins
These were so easy to make that I did them late one night while I was super sleepy. Not that I recommend anyone cook in that state…just proving a point here.
If you give these a try, let me know what you think!