Buffalo Chicken Zucchini Canoes

Zucchini Canoes sounds much better then boats to me. This recipe is BY FAR one of my favorites yet. I'm just obsessed with zucchini. So packed full of flavor everyone is sure to fall in love with this recipe ten times over.

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 Prep Time: 20 Minutes
 
 Cook Time: 35 Minutes
 
 Total Time: 55 Minutes
 
 Serves: 4
 
 
 Ingredients:
 
 - Zucchini (4 small or 3 medium)
 
 - Chicken (1 cup roughly chopped, thighs or breast)
 
 - Bacon (2 strips, roughly chopped)
 
 - Onion (1 small, diced)
 
 - Mayo (3 TBSP)
 
 - Garlic (4 cloves, minced)
 
 - Buffalo Sauce (1/3 cup, Franks Red Brand)
 
 - Italian Seasoning (1/2 TSP)
 
 - Marble Cheese (1/4 cup, shredded)

Instructions:

1. Preheat oven to 425 degrees. In a medium frying pan, add bacon and chicken. Cook for about 10 minutes or until fully cooked.
 
 2. While it is cooking. Take Zucchini's and slice directly down the middle, vertically. With a small spoon scoop the insides of them leaving 1/4" left. Set half of it aside.
 
 3. Chop up the onions, cooked bacon, and chicken. Add this along with 1/2 of the set aside zucchini to the frying pan (bacon grease in substitute of olive oil). Cook for 5 minutes or until onions are sauteed.
 
 4. Add all other ingredients and mix thoroughly. Bring to a boil. Scoop the mixture into the hollowed out zucchini canoes. Top with cheese. Cover with aluminium foil. Place in oven for 35 minutes.
 
 Bon Appetite.

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