If you’re craving a dish that’s hearty, spicy, and delivers on flavor without weighing you down, you’re going to fall in love with this Buffalo Chicken Zucchini Boats Recipe. These stuffed zucchini boats are the perfect blend of tangy buffalo chicken, creamy cheese, and fresh veggies, all baked to bubbly perfection. Whether you’re looking for a satisfying low-carb dinner or a standout party appetizer, this recipe checks all the boxes and will quickly become a staple in your kitchen.
Ingredients You’ll Need
The beauty of the Buffalo Chicken Zucchini Boats Recipe is how it transforms simple, everyday ingredients into something truly special. Each component brings its own punch of flavor, texture, and color, making every bite irresistible and balanced.
- Zucchinis: These are the perfect vessel—mild, tender, and sturdy enough to hold all that delicious filling.
- Cooked shredded chicken breast: Use leftover or rotisserie chicken for convenience and extra flavor.
- Buffalo sauce: The star of the show, providing a spicy, tangy kick that wakes up your taste buds.
- Cream cheese: Softened cream cheese adds creaminess and helps bind the filling together.
- Shredded cheddar cheese: Offers a melty, sharp richness that complements the spice.
- Ranch or blue cheese dressing: Adds coolness and that classic buffalo chicken pairing right into the mix.
- Garlic powder: Just a hint deepens the savory flavor of the filling.
- Salt and black pepper: Essential for seasoning and balance.
- Chopped green onions: These bring a pop of freshness and a little mild bite.
- Crumbled blue cheese (optional): For an extra punch of tang and creaminess on top.
How to Make Buffalo Chicken Zucchini Boats Recipe
Step 1: Prepare the Zucchini Boats
Start by preheating your oven to 375°F (190°C) and lightly greasing a baking dish. Slice the zucchinis in half lengthwise, then use a spoon to gently scoop out the seeds and some of the flesh, creating a boat shape. Arrange them cut side up in your baking dish, making sure they’re snug but not overcrowded. This step sets the stage for perfectly tender, stuffed zucchini boats.
Step 2: Mix the Buffalo Chicken Filling
In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar, garlic powder, salt, and black pepper. Mix thoroughly until everything is well incorporated and the filling looks creamy and evenly coated. This mixture should be spicy, tangy, and just a little bit decadent. Taste and adjust the buffalo sauce or seasonings as needed to suit your heat preference.
Step 3: Stuff the Zucchini Boats
Spoon generous portions of the buffalo chicken filling into each zucchini boat, packing it in so every bite is loaded with flavor. Don’t be afraid to mound it up a bit—the filling will settle as it bakes. This is where the Buffalo Chicken Zucchini Boats Recipe really starts to take shape!
Step 4: Top and Bake
Drizzle each boat with ranch or blue cheese dressing, then sprinkle extra shredded cheddar or a handful of crumbled blue cheese on top if you like it extra creamy and tangy. Cover the dish with foil and bake for 25 to 30 minutes, until the zucchini is fork-tender and the filling is hot and bubbly. For that irresistible golden top, remove the foil and broil for 2 to 3 minutes—just keep a close eye so it doesn’t burn!
Step 5: Garnish and Serve
Once out of the oven, let the zucchini boats cool for a few minutes, then shower them with chopped green onions. Serve them warm, and watch as everyone dives in—these are truly hard to resist.
How to Serve Buffalo Chicken Zucchini Boats Recipe
Garnishes
For a finishing touch, sprinkle your Buffalo Chicken Zucchini Boats Recipe with chopped green onions or fresh parsley for color and crunch. If you’re a fan of blue cheese, add a few crumbles on top right before serving. A drizzle of extra ranch or buffalo sauce won’t hurt either—go ahead and dress them up to match your cravings!
Side Dishes
Pair these zucchini boats with a crisp green salad, celery sticks, or carrot fries to balance the heat and add even more veggies to your meal. For a heartier option, serve alongside roasted potatoes or a simple cauliflower mash. The beauty is that these boats play well with almost anything.
Creative Ways to Present
If you’re entertaining, arrange the boats on a large platter and scatter extra colorful garnishes on top for visual appeal. Or, make mini versions using smaller zucchinis for a fun, bite-sized appetizer. You can even set up a topping bar with extra sauces and cheeses, letting guests customize their own Buffalo Chicken Zucchini Boats Recipe at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Chicken Zucchini Boats Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors meld and deepen overnight, making them just as delicious the next day. Make sure to cool them completely before storing to avoid sogginess.
Freezing
To freeze, let the cooked zucchini boats cool completely, then place them on a baking sheet to freeze individually before transferring to a freezer-safe container. They’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheat the boats in a 350°F oven, covered with foil, until warmed through (about 15–20 minutes). For a quick option, microwave in 30-second bursts, but note that the zucchini may soften more in the microwave. A final minute under the broiler will help the cheese get bubbly again!
FAQs
Can I use ground chicken or turkey instead of shredded chicken?
Absolutely! Ground chicken or turkey works great in the Buffalo Chicken Zucchini Boats Recipe. Just cook it first, then mix with the buffalo sauce and cheeses as directed.
How do I make this recipe dairy-free?
You can substitute dairy-free cream cheese and shredded cheese alternatives, and use a plant-based ranch or blue cheese dressing. The result is just as creamy and flavorful.
Are these zucchini boats keto-friendly?
Yes! This Buffalo Chicken Zucchini Boats Recipe is naturally low in carbs and high in protein, making it a fantastic option for anyone following a keto or low-carb lifestyle.
Can I prep the zucchini boats ahead of time?
Definitely. You can prepare the zucchini boats and filling up to a day in advance. Stuff them, cover tightly, and refrigerate. When ready to eat, just bake as instructed.
What’s the best way to make it less spicy?
To dial down the heat, use mild buffalo sauce or reduce the amount used. You can also add a bit more cream cheese or ranch dressing to mellow out the spice for the whole family to enjoy.
Final Thoughts
If you’re looking for a crowd-pleasing, easy-to-make dinner that’s packed with flavor, you can’t go wrong with this Buffalo Chicken Zucchini Boats Recipe. It’s a guaranteed hit for busy weeknights, meal prep, or your next game day spread—give it a try, and get ready to add a new favorite to your rotation!
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Buffalo Chicken Zucchini Boats Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and healthy Buffalo Chicken Zucchini Boats made with tender zucchini halves filled with a spicy buffalo chicken mixture, topped with cheese and baked to perfection. Perfect for a low-carb, gluten-free dinner that’s full of flavor and protein.
Ingredients
Zucchini
- 4 medium zucchinis, halved lengthwise and seeds scooped out
Filling
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo sauce (adjust to heat preference)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Toppings and Garnish
- 1/4 cup ranch or blue cheese dressing
- Optional: crumbled blue cheese for topping
- 2 tablespoons chopped green onions
Instructions
- Prepare the Oven and Zucchini: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Arrange the zucchini halves cut side up in the baking dish, ensuring they are evenly spaced.
- Mix the Filling: In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and creamy.
- Fill the Zucchini Boats: Evenly spoon the buffalo chicken mixture into each zucchini half, filling the hollowed-out centers generously.
- Add Toppings: Drizzle ranch or blue cheese dressing over the filled boats. If desired, sprinkle extra shredded cheddar cheese or crumbled blue cheese on top for added flavor and richness.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the filling is heated through.
- Broil for Finish: Remove the foil and switch the oven to broil. Broil the zucchini boats for 2–3 minutes until the tops are bubbly and golden brown, keeping a close eye to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions. Serve warm for a spicy, satisfying low-carb meal.
Notes
- To reduce fat content, use reduced-fat cream cheese and cheddar cheese.
- Use rotisserie chicken for an easy and extra protein-packed filling.
- These zucchini boats make a great low-carb and gluten-free lunch or dinner option.
- Adjust buffalo sauce amount to control the heat level according to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
