These Buffalo Chicken Stuffed Zucchinis are simple, savory, spicy, and perfect for a low carb dinner! They are stuffed with lean ground chicken, ranch seasoning mix, onion, garlic, buffalo sauce, and then generously topped with shredded cheese.
Prepare the zucchini by slicing in half and using a spoon to scoop out the inside. Reserve half of the zucchini "insides" (about 1 cup) and roughly chop up. Set aside.
Preheat the oven to 400 degrees.
In a large non stick pan coat with cooking spray and add ground chicken. Season with salt and pepper and break up meat.
Add chopped onion, minced garlic, and the reserved chopped zucchini to the pan with the ground chicken and continue to cook until the onions are soft and meat is cooked.
Add crumbled bacon, ranch seasoning mix, and buffalo sauce to the ground chicken and stir together well. Continue to cook for a minute or two. Salt and Pepper, to taste.
Scoop a heaping half cup into each zucchini half and place into a 9x13 casserole dish. Add shredded cheese. Spray top of the cheese with a little cooking spray and cover with tin foil.
Bake for 30 minutes. After 15 minutes remove the tin foil and continue to cook.
Optional: Add diced green onions and drizzle with sour cream/ranch and extra Buffalo Sauce.
Note: If your zucchini's are on the smaller side you may need an extra one!