Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil. Spray with cooking spray.

Cut the zucchini in half lengthwise and scoop out the flesh, leaving a ¼ inch to form a boat. Chop the flesh and reserve for later.

Place chicken in a large skillet over medium-high heat. Break up the chicken, add the garlic and onion powders, and cook 7-9 minutes or until fully cooked. Add the chopped zucchini flesh and buffalo wing sauce and cook for another 2-3 minutes. Stuff the mixture into the zucchini boats, top with mozzarella cheese, and bake for 30-35 minutes or until the cheese is fully melted and the zucchini tender.

Top with crumbled blue cheese, green onions, and celery leaves. Drizzle with more wing sauce.