1. Preheat your oven to 400 F (200 C). Wash the zucchini thoroughly. Carefully slice each zucchini in half lengthwise. Using a spoon, gently scoop out the seeds and some of the flesh from the center of each zucchini half, creating a “boat.” Be careful not to scoop too deep and break through the bottom. Lightly brush the zucchini boats with olive oil and sprinkle with a pinch of salt and pepper. Place them cut-side up on a baking sheet.

2. Bake the zucchini boats in the preheated oven for 10-15 minutes, or until they are slightly tender but still firm. This step helps them soften and prevents them from being too watery after stuffing.

3. While the zucchini is pre-baking, in a medium bowl, combine the shredded or diced cooked chicken with the buffalo sauce and ranch or blue cheese dressing. Stir until the chicken is thoroughly coated.

4. Once the zucchini boats are pre-baked, remove them from the oven. Evenly spoon the buffalo chicken mixture into each zucchini boat, filling them generously.

5. Sprinkle the shredded mozzarella cheese over the top of each stuffed zucchini boat. If using, add the crumbled blue cheese on top of the mozzarella.

6. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

7. Carefully remove the zucchini boats from the oven. Garnish with fresh chopped chives or green onions before serving immediately.