Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for you I entrust my life…Psalm 143:8

I came up with this recipe because I was looking for a low carb meal with big taste.  My husband is a diabetic and so was my daughter while she was pregnant with my grandson.  I was always trying to come up with a meal that my daughter would enjoy when she and her husband would come over for lunch every Sunday after church.  If you know me, I like variety.  I do not want to fix or eat the same thing all the time so I’m always trying to be creative with my meals.  This is how and why I came up with the recipe.  

All the ingredients in Buffalo Chicken Stuffed Zucchini are low in carbohydrates and no sugar.  If you are concerned about the fat or the dairy, feel free to use dairy free cream cheese and cheddar.  If you are using dairy free cream cheese, only cook until melted and then take off heat before you add the hot sauce and then continue the rest of the recipe as written.

Let me warn you that this is spicy.  Now…I think everything is spicy so take my opinion with a grain of salt.  If you are not a fan of spiciness you can put less hot sauce in it but I think this recipe has the perfect balance of creaminess and heat.  

Ingredients:

3 medium zucchini, washed

1 tbsp. Olive oil

1 lb. ground chicken

4 oz. cream cheese, cubed

¼ cup hot sauce

½ cup shredded cheddar cheese

Directions:

Preheat oven to 400 degrees.

In a medium skillet, heat oil over medium heat.  Add the chicken and cook until the meat is fully cooked, no longer pink and all the liquid has evaporated.  Add the cream cheese to the meat and cook until the cheese is melted.  Add the hot sauce and mix well.  Turn the heat to low and simmer for about 5 minutes until thick and bubbly.

While the filling is cooking, slice the ends off the zucchini and cut them lengthwise.  Use a spoon to remove the flesh from the center of the zucchini halves leaving about a ¼ inch rim.  Place the zucchini on a parchment-lined baking sheet.  

Stuff the zucchini with the meat/cheese mixture and top equally with the cheddar cheese.  

Bake at 400 degrees for 20 minutes until the zucchini are tender.Yields:  3-4 servings