Buffalo Chicken Stuffed Zucchini

Ingredients

• 150 g cooked chicken breast, shredded
• 300 g whole zucchini (approx 2 medium)
• 30 ml hot pepper sauce
• 50 g plain Greek yogurt
• 20 g reduced-fat cheddar cheese
• 5 g garlic powder

Instructions

1. 1

   Preheat the oven to 200C and slice the zucchini in half lengthwise, scooping out the center seeds.

2. 2

   Mix the shredded cooked chicken with the hot pepper sauce, Greek yogurt, and garlic powder in a bowl.

3. 3

   Stuff the hollowed zucchini halves evenly with the buffalo chicken mixture and top with cheddar cheese.

4. 4

   Bake for 20 minutes until the zucchini is tender and the cheese is melted and bubbling.

Nutrition Notes

With only 12 grams of net carbohydrates, this snack keeps insulin levels steady to promote sustained fat oxidation. The high protein content protects lean muscle mass during a caloric deficit.

Tips

• →Save the scooped-out zucchini flesh to blend into smoothies or soups to reduce food waste.
• →For a crispier cheese topping, broil the zucchini boats for the final two minutes of baking.
• →Swap the hot pepper sauce for a sugar-free BBQ sauce if you prefer a milder flavor profile.