Preheat oven to 400 degrees F. Line a large baking sheet with foil. Set aside.

Bring a large pot of water to boil. Cut zucchini in half lengthwise and use a small spoon or melon baller to scoop out the center flesh of the zucchini, leaving the outer skin approximately 1/4-inch thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Boil zucchini halves for 1-2 minutes; remove from water and place zucchini cut size up on prepared baking sheet.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, approximately 6-7 minutes. Add celery and cook for an additional 2-3 minutes. Add grated carrot, garlic and chopped zucchini and cook for 1-2 minutes. Add shredded chicken, buffalo sauce, salt and black pepper and cook for 2-3 minutes.

Remove zucchini filling from heat. Using a spoon, fill each zucchini boat with approximately 1/4 cup buffalo chicken mixture, pressing mixture firmly into hollowed out zucchini. Bake filled zucchini boats for 20 minutes or until heated through.

Right before serving, top zucchini boats with blue cheese crumbles and green onions. Serve with additional buffalo wing sauce, blue cheese or ranch dressing, carrot and celery sticks.