Stuffed with a cheesy Buffalo filling, these flavorful zucchini boats can be served as a main or side dish.
Recipe tags: chicken base, moderate difficulty, main, chicken, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | canned chickpeas, drained and rinsed |
| ¾ cup | Cheddar cheese |
| 4 oz | brick-style plain cream cheese, softened |
| ¼ cup | prepared Buffalo wing sauce |
| 2 Tbsp | olive oil |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 6 | zucchini (each about 10 inches long) |
| ⅓ cup | cup finely crumbled blue cheese |
| 2 Tbsp | finely chopped fresh chives |
Directions
Preheat oven to 425˚F. Mash half of the chickpeas with potato masher until lightly crushed. Toss together mashed chickpeas, whole chickpeas, Cheddar, cream cheese, Buffalo wing sauce, olive oil and Roasted Chicken Base; set aside.
Cut each zucchini in half lengthwise. Using melon baller or spoon, scoop out zucchini pulp, leaving 1/4-inch border intact. Stuff chickpea mixture evenly into zucchini halves. Place on parchment paper–lined baking sheet.
Bake for 20 to 25 minutes or until zucchini is tender and golden, and filling is heated through. Sprinkle with blue cheese and chives before serving.
Tip: For vegetarian options, substitute Roasted Garlic Base or Seasoned Vegetable Base for Roasted Chicken Base.