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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Wash and dry sweet potatoes and slice ¼” thick.
Add the sliced sweet potatoes to a bowl, toss with olive oil and ranch seasoning.
Bake the sweet potatoes for 25 minutes, or until slightly browned and tender.
While sweet potatoes are roasting make the buffalo chicken by adding ground chicken to a heated skillet and cooking until browned, breaking into small pieces.
Add buffalo sauce (½ cup for less saucy, 1 cup for more saucy) ranch seasoning and shredded zucchini to ground chicken and mix. Adjust seasoning as needed.
To the roasted sweet potatoes add a layer of buffalo chicken mixture, sprinkle a layer of cheese and bake an additional 7-10 minutes, or until cheese is melted.
Garnish with green onions, cilantro, ranch, blue cheese rumbles, red onion and more buffalo sauce.