I will use any excuse to use my Instant Pot, especially in the summer when I don’t particularly want to turn on my oven. This can easily be made in the oven if you don’t have an Instant Pot.
Note: I tried out a lactose-free cream cheese for this. I didn’t love it. I would just stick with a regular cream cheese next time. Or the Greek yogurt cream cheese I sometimes find at Sprouts.
5 small boneless, skinless chicken thighs (you can also use a couple chicken breasts instead, that’s up to your preferences)
1 bottle of your favorite buffalo sauce (I like Frank’s)
2 medium carrots, grated
2 green onions, chopped
4 oz cream cheese
8 large zucchini (you need to be able to cut them in half and scoop out the inside while leaving enough space for the filling)
Salt and pepper
parmesan or blue cheese for topping
In an Instant Pot, add your chicken and half a bottle of the buffalo sauce. Set to manual and cook for about 15 minutes or until done. Quick release.
If you don’t have an Instant Pot, cook the chicken with the buffalo sauce using your preferred method.
Meanwhile, cut the zucchini in half lengthwise and scoop out the inside, leaving enough of a border to support the chicken filling. Drizzle with a little bit of olive oil and salt and pepper. Put in a 350 degree oven for about 10 minutes to start the cooking.
When the chicken is done, put it in a bowl and shred it. Add the grated carrot, green onion, cream cheese and more buffalo sauce, depending on how hot you like things.
Spoon the chicken filling into the hollowed out zucchini. I topped mine with some grated parmesan cheese, but you can use blue cheese crumbles if you’d prefer. I cannot stand blue cheese, so that’s why I used parm. Bake for about 15 minutes or until the cheese is melted and gooey.