Yum. This recipe took care of my burgeoning buffalo chicken craving handily, and in a healthy manner. This recipe feeds 1 for dinner but can easily be scaled up to feed your number of choice.

A little note about the zucchini: The cooking method in the recipe below yields just slightly cooked zucchini with some crunch left to it. If you want your squash softer, blind broil before stuffing and broil some more after adding the filling.

Buffalo Chicken Zucchini Boats (paleo, whole30)

1 large zucchini
2 small carrots
1 rib celery
1 tsp. coconut oil
1 tsp. granulated garlic
1 breast leftover cooked chicken
2 Tbsp. aioli
2 tsp. Louisiana (or other) hot sauce
1 scallion

Put your oven to broil on high.

Halve the zucchini and scoop out the middles with a spoon. If you want softer zucchini, blind broil now for a few minutes while everything else cooks.

Dice 2 small carrots & 1 rib celery (you’re looking for about 1/4 to 1/3 cup filling per zucchini, depending upon the size of your squash).

Sautee the diced veggies and zucchini guts if you want over medium in coconut oil until softened; adding the garlic powder, salt & pepper about half way through.

Chop the chicken finely. Add to a medium bowl with the aioli and veggies once they’re done. Add the hot sauce and stir to combine.

Pile the mixture into your two hollowed out zucchini halves and broil 5-7 minutes until browned.

Top with sliced scallions and avocado crema if you’re feeling fancy and you have some. I did not.

Serves 1 for dinner.