Buffalo Chicken Stuffed Zucchini topped with Melted Cheese, Bacon and an Avocado Blue Cheese Dressing

Some recipes I see and immediately know I’m going to love.  But that doesn’t always mean I get around to making it.  Take this recipe for instance.  I “pinned” it six months ago, and finally got around to making it on Monday.  That is six months without this recipe in my life that I can never get back!!!  

No, but seriously.  This combines pretty much all my favorite things: buffalo chicken! bacon! avocado! veggies!  It was a match made in heaven!  It actually sort of combines two of my other favorite recipes, these buffalo chicken enchiladas and these zucchini enchiladas.  While I’d originally saved this on my “healthy dinners” board, I’m not sure it necessarily belongs there.  I was quite liberal with the cheese and the creamy avocado sauce.  But the zucchini is certainly a step up from your traditional flour tortilla, and it adds a nice refreshing crunch. This dish will certainly be making plenty more appearances this summer!

Buffalo Chicken Stuffed Zucchini topped with Melted Cheese, Bacon and an Avocado Blue Cheese Dressing

Adapted from Closet Cooking

Ingredients:

• 4 medium zucchinis, cut in half lengthwise
• 4 strips bacon
• 1/2 cup carrot, finely diced
• 1/2 cup celery, finely diced
• 1/2 pound chicken, cooked and shredded
• 1/2 cup corn
• 1/2 cup buffalo hot sauce
• 1/2 – 3/4 cup shredded cheese (mozzarella, cheddar or pepper jack would all work)
• 1/4 – 1/2 cup crumbled blue cheese
• 1/4 cup avocado blue cheese dressing (see below)

Directions:

1. Bring a large pot of water to a boil.  Place the zucchini halves in the boiling water and cook for 2-3 minutes until soft.  Remove and let cool.
2. Hollow out the zucchini leaving them 1/4 inch thick, reserving the insides.  Try both the zucchini boats and the insides well using paper towel.
3. Cook the bacon in a pan until crispy. Set aside reserving about 1 tablespoon of grease in the pan.
4. Add the carrots and celery and cook until tender, about 5-7 minutes.
5. Add the reserved zucchini and cook until tender, about 3-5 minutes.
6. Mix in the chicken, corn and hot sauce and remove from heat.
7. Stuff the zucchini halves with the buffalo chicken mixture sprinkle on both types of cheese.  Crumble the bacon over top. 
8. Bake at 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.  You may want to broil for a few minutes to finish things off!
9. Drizzle avocado blue cheese dressing over top and serve!

Serves 4

Avocado Blue Cheese Dressing

• 1 avocado
• 1/4 cup blue cheese, crumbled
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice (~1/2 lemon)
• salt and pepper to taste

Mix all ingredients in a blender or food processor.  This will make more dressing than you need for the stuffed zucchini.  It is awesome on salads and will keep in the fridge for 3-5 days.  If the color changes on the top, just stir it.  It’s just the avocado, as long as it smells fine, nothing has gone bad.

Johanna