Feel Freda Talk

• 2 large zucchinis
• 1 rotisserie chicken (or 2 depending on size)
• blue cheese crumbles
• Ranch dressing
• Frank’s Red Hot sauce
• olive oil

1. Preheat oven to 350^oF.
2. Slice zucchinis down the middle, long ways. Scoop out the middle.
3. Drizzle olive oil on top of zucchini halves and place on baking sheet with flat sides facing down. Bake for about 5-8 minutes.
4. In a bowl, shred the chicken breasts from the rotisserie chicken. ***If you prefer to use dark meat, too, that’s fine! It’s personal preference.
5. Once chicken is shredded, add Frank’s Red Hot and Ranch dressing, to taste. I usually add about 1/2 cup of each, also depending on the amount of chicken I have. Mix well, until all chicken is coated. ***If it’s easier for you, you can mix the hot sauce and Ranch dressing in a separate bowl to ensure you like the ratio of hot sauce to Ranch and then pour it over the chicken.
6. Pull zucchini out of the oven, flip over, and scoop buffalo chicken into zucchini halves. Once all chicken is placed in zucchini halves, add blue cheese crumbles to top it off.
7. Place back in oven for an additional 10 minutes, or until zucchini are a little soft and blue cheese is melted on top. Enjoy!
8. ***Note: If you don’t like zucchini, you can stuff just about any vegetable, but cooking times will vary. OR you can make buffalo chicken without any vegetables and eat it however you’d like!

Let me know how you like this recipe 🙂

Talk soon, xoxo.