Hey y’all! If you’re a fan of spicy, cheesy goodness and crave a lighter take on comfort food, these Buffalo Chicken Stuffed Zucchini Boats are about to become your new obsession. Juicy Chicken tossed in tangy buffalo sauce, loaded into tender zucchini halves, and topped with melty cheese—what’s not to love? Whether you need an easy weeknight dinner, a game day hit, or something to wow your guests, this recipe is a total crowd-pleaser. Let’s get cooking!
Why You'll Love This
- High Protein & Low Carb: Satisfying and guilt-free for healthy eating.
- Packed With Flavor: Each bite offers spicy, creamy, cheesy deliciousness.
- Quick & Easy: Ready in under 40 minutes from scratch—with minimal fuss!
- Customizable Heat: Control the spice level to suit your taste.
- Perfect for Meal Prep: Make ahead and reheat for tasty lunches all week.
Ingredients
- 4 medium zucchini
- 2 cups cooked shredded chicken (rotisserie works great)
- ½ cup buffalo wing sauce
- 2 oz cream cheese, softened
- ½ cup shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese, divided
- 2 green onions, thinly sliced
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: ranch or blue cheese dressing for drizzling
Directions
Prep the Zucchini
- Preheat oven to 400°F (200°C). Line a large baking dish with parchment or lightly grease it.
- Slice the zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the centers, leaving about a ¼-inch border to create 'boats'. Reserve ½ cup of the zucchini pulp and chop it finely.
- Arrange the zucchini halves cut side up in the prepared baking dish. Lightly season with salt and pepper.
Prepare the Buffalo Chicken Filling
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, chopped zucchini pulp, ¼ cup mozzarella, ¼ cup cheddar, green onions, garlic powder, salt, and pepper. Mix until fully combined and creamy.
Stuff and Bake the Boats
- Spoon the buffalo chicken mixture evenly into each zucchini boat, filling to the top and slightly mounding if needed.
- Sprinkle the remaining ¼ cup mozzarella and ¼ cup cheddar cheese over the boats.
- Bake for 22-25 minutes, or until the zucchini is tender, the filling is hot, and cheese is melted and bubbly.
Finish and Serve
- Let the boats cool slightly. Drizzle with ranch or blue cheese dressing and an extra sprinkle of green onions if desired. Serve hot!
Notes
- If your zucchini is larger, you may need a little extra filling or adjust the baking time by 3-5 minutes.
- For super juicy chicken, use freshly cooked or rotisserie chicken that’s still a little warm when shredded.
- The reserved zucchini pulp boosts moisture and nutrients—don’t skip it!
Variations
- Total Veggie: Replace chicken with black beans or chickpeas for a vegetarian twist.
- BBQ Style: Use BBQ sauce instead of buffalo and add cooked bacon bits to the mix.
- Tex-Mex: Add a sprinkle of taco seasoning and top with jalapeños and fresh cilantro.
Required Equipment
- Sharp knife and cutting board
- Spoon or melon baller
- Mixing bowls
- Baking dish
- Measuring cups and spoons
Storage Instructions
Store leftover Buffalo Chicken Stuffed Zucchini Boats in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes, or microwave individual boats for 1-2 minutes until hot. Freezing is not recommended, as zucchini can become watery after thawing.
Suggested Pairings & Serving Recommendations
- Pair with a crisp garden salad tossed in ranch or blue cheese dressing.
- Serve alongside roasted sweet potatoes or seasoned potato wedges for extra heartiness.
- Add some cooling celery sticks or carrot sticks for crunch—and to soak up the spicy flavor!
Pro Tips
- Pat zucchini dry before stuffing to prevent excess moisture in the dish.
- For extra crispy edges, broil the boats for the final 2-3 minutes of baking.
- Use freshly shredded cheese for the best melt and texture—it’s creamier than pre-shredded varieties.
FAQ
- Can I use ground chicken instead of shredded?
- Yes! Cook ground chicken fully, then mix with the buffalo sauce and other ingredients as directed.
- How do I make it less spicy?
- Reduce the amount of buffalo sauce or use a mild version. Adding extra cream cheese also helps mellow the heat.
- Can I prepare these in advance?
- Absolutely—assemble up to 1 day ahead, cover and chill, then bake just before serving.
Ingredients
- 4 medium zucchini
- 2 cups cooked shredded chicken breast
- ½ cup buffalo wing sauce
- ½ cup shredded mozzarella cheese
- ¼ cup crumbled blue cheese
- ¼ cup chopped green onions
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
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2Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving a ¼-inch shell. Arrange zucchini halves cut side up in the prepared baking dish and season lightly with salt and pepper.
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3In a mixing bowl, combine shredded chicken, buffalo wing sauce, minced garlic, and half of the green onions. Mix well.
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4Fill each zucchini boat evenly with the buffalo chicken mixture. Sprinkle mozzarella and blue cheese over the top.
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5Bake for 20–25 minutes, or until the cheese is melted and bubbly and zucchini is tender.
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6Remove from the oven, garnish with remaining green onions, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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