Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

• 2 large zucchini, about 9 ounces each
• olive oil spray
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Buffalo Chicken Stuffing:

• 7 ounce shredded skinless chicken breasts, from rotiserie chicken or make in slow cooker
• 1 ounces 1/3 less fat cream cheese, softened
• 1/4 cup Franks hot sauce, plus more for drizzling on top
• 4 teaspoons crumbled blue cheese or gorgonzola
• 1/4 cup light Blue Cheese or Ranch Dressing
• 2 tablespoons chopped scallions

• Combine the cream cheese and hot sauce together in a medium bowl until smooth. Add the chicken.

• Cut zucchini in half lengthwise; then cut in half to give you 8 pieces. Scoop out the pulp on each piece, leaving a 1/4-inch shell on all sides (save pulp for another use).

• Place zucchini skins on a work surface. Spray both sides with olive oil then season both sides with salt, then cut side with garlic powder and paprika.

• Cook 350F in batches for 8 minutes, until tender-crisp. Place 3-4 tablespoons buffalo chicken inside each skin and top with 1/2 teaspoon cheese, dividing equally. Cook until cheese is melted, about 2 minutes longer. Serve right away each drizzled with 1/2 tablespoon blue cheese dressing topped with scallions for garnish. Serve hot.