If you regularly crave Buffalo wings, you'll love these Buffalo chicken zucchini boats. They're extra creamy, with ingredients like cream cheese, buffalo wing sauce, cheddar cheese and ranch dressing, so you'll get a mouthful of flavor in every bite.

Ingredients

• 4 medium zucchini
• 1 pound ground chicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4 ounces cream cheese, softened
• 1/4 cup buffalo wing sauce
• 1/2 cup shredded cheddar cheese, divided
• 2 tablespoons thinly sliced green onions
• 2 tablespoons ranch salad dressing

Directions

1. Trim ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
2. In a skillet, cook chicken and zucchini pulp over medium heat, breaking chicken into crumbles, until meat is no longer pink; drain. Stir in the salt, pepper and garlic powder. Remove from the heat. Stir in the cream cheese, buffalo sauce and 1/4 cup shredded cheese; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining 1/4 cup cheese.
3. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. Garnish with green onion and serve with ranch dressing.