Zucchini Boats Stuffed with Buffalo Chickpeas

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Stuffed with a cheesy Buffalo filling, these flavorful zucchini boats can be served as a main or side dish.

Recipe tags: chicken base, moderate difficulty, main, chicken, other

1 cup	canned chickpeas, drained and rinsed
¾ cup	Cheddar cheese
4 oz	brick-style plain cream cheese, softened
¼ cup	prepared Buffalo wing sauce
2 Tbsp	olive oil
2 Tbsp	Better Than Bouillon^® Roasted Chicken Base
6	zucchini (each about 10 inches long)
⅓ cup	cup finely crumbled blue cheese
2 Tbsp	finely chopped fresh chives

1

Preheat oven to 425˚F. Mash half of the chickpeas with potato masher until lightly crushed. Toss together mashed chickpeas, whole chickpeas, Cheddar, cream cheese, Buffalo wing sauce, olive oil and Roasted Chicken Base; set aside.
2

Cut each zucchini in half lengthwise. Using melon baller or spoon, scoop out zucchini pulp, leaving 1/4-inch border intact. Stuff chickpea mixture evenly into zucchini halves. Place on parchment paper–lined baking sheet.
3

Bake for 20 to 25 minutes or until zucchini is tender and golden, and filling is heated through. Sprinkle with blue cheese and chives before serving.

Tip: For vegetarian options, substitute Roasted Garlic Base or Seasoned Vegetable Base for Roasted Chicken Base.

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