Preheat oven to 400 degrees.
Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes prior to stuffing.
In a stand mixer, combine the chicken, cream cheese, ranch seasoning, ¼ cup buffalo wing sauce and ¼ cup cheese.
Spoon the mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly. Add the remaining cheese and buffalo sauce over the top.
Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.
In a food processor, blend the blue cheese crumbles and heavy whipping cream until thick. Slowly add the milk until the desired consistency is reached. Serve with zucchini boats.