Name: Buffalo Chicken Zucchini Boats Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium zucchinis; 2 cups cooked shredded chicken; 1/2 cup buffalo sauce; 1/2 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup shredded cheddar cheese; 2 green onions, sliced; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Ranch or blue cheese dressing (optional)

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If you’re looking for a dish with serious wow-factor that’s secretly healthy and impossibly easy, this Buffalo Chicken Zucchini Boats Recipe is about to become your weeknight hero. Imagine tender zucchini stuffed to the brim with creamy, tangy buffalo chicken, bubbling with melted cheese and finished with a cool drizzle of ranch or blue cheese. This crowd-pleasing main is gluten-free, low-carb, and completely addictive—with all the spicy, creamy joy you’d expect from Buffalo wings, but wrapped in fresh veggies and on the table in under an hour. Whether you’re serving up a family dinner or bringing a fresh twist to a potluck, these zucchini boats never fail to impress.

Buffalo Chicken Zucchini Boats Recipe - Recipe Image

Ingredients You’ll Need

Every item in this Buffalo Chicken Zucchini Boats Recipe works hard. These easy, familiar ingredients combine to create layers of flavor and texture—from the crisp-tender zucchini base to the creamy, cheesy, spicy filling and punchy toppings. Here’s what you’ll need and why each ingredient matters.

Zucchini: Mild, tender zucchinis act as fresh boats to cradle that rich, savory buffalo chicken filling.
Cooked shredded chicken: Using pre-cooked or rotisserie chicken saves time and soaks up all that tangy sauce perfectly.
Buffalo sauce: This gives your boats their signature spicy, zesty kick—adjust heat by choosing your favorite brand.
Cream cheese (softened): Blends everything together while adding a rich, velvety creaminess to the filling.
Shredded mozzarella cheese: Melty and mild, mozzarella creates that irresistible cheesy pull in every bite.
Shredded cheddar cheese: Adds sharpness and a beautiful orange color to the gooey topping.
Green onions (sliced): Delivers crunch and freshness alongside a subtle allium flavor.
Garlic powder: A dash for savory depth—no need to mince fresh garlic!
Salt: Brings all the flavors together and enhances the veggies and cheese.
Black pepper: A pinch of pepper adds gentle warmth to balance out the spice.
Ranch or blue cheese dressing (optional for serving): The classic creamy finish for any buffalo recipe, giving that cooling contrast to the heat.

How to Make Buffalo Chicken Zucchini Boats Recipe

Step 1: Prepare the Zucchini Boats

Start by preheating your oven to 375°F (190°C). Wash and dry the zucchinis, then carefully slice each one in half lengthwise. Using a spoon, gently scoop out the seeds and flesh from the center, leaving about a 1/4-inch thick shell—think of these as your “boats” ready for that delicious filling! Arrange the zucchini halves cut side up in a lightly greased 9×13-inch baking dish to keep them from sticking and make cleanup a breeze.

Step 2: Make the Buffalo Chicken Filling

In a medium bowl, toss together the cooked shredded chicken, buffalo sauce, softened cream cheese, mozzarella and cheddar cheeses, green onions, garlic powder, salt, and black pepper. Stir really well—the cream cheese should melt in as you mix, coating the chicken and turning everything into a dreamy, spicy, cheesy mixture. Every scoop should be bursting with bold flavor and creamy texture!

Step 3: Stuff and Assemble

Spoon the buffalo chicken mixture evenly into the hollowed-out zucchinis, packing it in so every bite is substantial and flavorful. Don’t be afraid to mound the filling a little—it’ll settle as it bakes. Sprinkle an extra pinch of shredded cheese on top if you’re feeling extra cheesy (and honestly, who isn’t?).

Step 4: Bake to Perfection

Slide the baking dish into your preheated oven, uncovered. Bake for 25 to 30 minutes, until the zucchinis are tender but still hold their shape, and that cheesy chicken filling is bubbling and golden in spots. Your kitchen will smell incredible—like spicy buffalo perfection! Remove from the oven and let them cool for a minute or two before serving.

Step 5: Finish with Toppings

This part is pure fun! Drizzle each zucchini boat with ranch or blue cheese dressing if desired, then sprinkle with extra sliced green onions or a little more buffalo sauce for an added punch. These finishing touches add coolness, color, and restaurant-style flair to your Buffalo Chicken Zucchini Boats Recipe.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Garnishes

Keep it classic with a drizzle of creamy ranch or blue cheese dressing, or add a sprinkle of extra chopped green onion and a touch more buffalo sauce for big visual and flavor impact. If you want to add crunch, toss on a handful of crumbled tortilla chips or celery leaves for a fun twist. These little touches turn every serving into a showstopper!

Side Dishes

For balance, serve your Buffalo Chicken Zucchini Boats Recipe with crisp celery sticks, carrot sticks, or a fresh green salad. If you’d like something heartier, pair with roasted sweet potatoes, cauliflower rice, or even a side of garlic bread—the cool, creamy, and spicy notes play beautifully with simple sides.

Creative Ways to Present

Hosting game day or a party? Cut the zucchini boats into smaller pieces so they become the ultimate low-carb finger food. Arrange them on a large platter, garnish lavishly, and let guests drizzle their own ranch. Kids love their own little “boats” for dinner, too—personalize with their favorite toppings or a mild buffalo sauce for picky eaters.

Make Ahead and Storage

Storing Leftovers

Leftover Buffalo Chicken Zucchini Boats Recipe are just as tasty the next day! Let the boats cool completely, then pack them in an airtight container and store in the refrigerator for up to three days. The flavors intensify overnight, making each bite even more irresistible.

Freezing

You can freeze cooked or uncooked zucchini boats for easy future meals. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to two months. When you’re ready, bake them straight from frozen—just add a few extra minutes to the cooking time until they’re bubbling and hot throughout.

Reheating

To reheat, place the zucchini boats in a baking dish and warm in a preheated 350°F oven for 15 to 20 minutes. The filling stays creamy and delicious, and the cheese gets melty all over again. For a quick lunch, a few minutes in the microwave will do the trick, but the oven yields the best texture.

FAQs

Can I use ground chicken or turkey instead of shredded chicken?

Absolutely! Ground chicken or turkey both work brilliantly in this Buffalo Chicken Zucchini Boats Recipe. Just brown the meat first, season it, and swap it in for the shredded chicken for a slightly different twist.

What’s the best way to make this recipe dairy-free?

Go dairy-free by using plant-based cream cheese and cheese alternatives, and skip the ranch or use a dairy-free dressing. The buffalo sauce flavor will shine through just as much, and you can still enjoy a creamy, satisfying filling.

How spicy is this dish?

The heat level really depends on your buffalo sauce. Use a mild version for a gentle kick or crank it up with a hot or extra hot sauce if you’re a spice lover. Taste your filling before stuffing the zucchinis, and add more sauce if you dare!

Can I prep these ahead for busy nights?

Definitely! Prepare the zucchini boats and filling up to a day in advance and keep them separate in the fridge. Stuff and bake when you’re ready—you’ll have a piping-hot Buffalo Chicken Zucchini Boats Recipe with zero midweek stress.

Are Buffalo Chicken Zucchini Boats Recipe good for meal prep?

They’re a meal prep star! Cook up a batch, let cool, and portion into containers for ready-to-reheat high-protein lunches. The zucchini holds up well in the fridge and soaks in all those delish flavors as it sits.

Final Thoughts

If you’re craving a meal that’s comforting, bold, and surprisingly wholesome, I can’t recommend this Buffalo Chicken Zucchini Boats Recipe enough. You’ll love the combo of spicy chicken, velvety cheese, and fresh veggies—and it’s customizable for any occasion. Try it this week and prepare for clean plates and happy smiles!

Buffalo Chicken Zucchini Boats Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Buffalo Chicken Zucchini Boats are a delicious low-carb meal that combines the flavors of buffalo chicken wings with the freshness of zucchini. They are easy to make and perfect for a healthy dinner option.

Ingredients

Scale

Zucchini Boats:

4 medium zucchinis

Chicken Filling:

2 cups cooked shredded chicken
1/2 cup buffalo sauce
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
2 green onions, sliced
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For Serving:

Ranch or blue cheese dressing (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the zucchinis: Slice the zucchinis in half lengthwise and scoop out the centers with a spoon, leaving a 1/4-inch shell. Place the zucchini halves in the prepared dish cut side up.
Make the filling: In a medium mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, mozzarella, cheddar, green onions, garlic powder, salt, and pepper. Stir until well mixed.
Fill the zucchini boats: Spoon the chicken mixture evenly into the zucchini boats.
Bake: Bake uncovered for 25 to 30 minutes, or until the zucchini is tender and the filling is hot and bubbly.
Serve: Remove from the oven and drizzle with ranch or blue cheese dressing before serving if desired.