Buffalo Chicken Zucchini Boats

Buffalo Chicken Zucchini Boats are a bold, flavorful twist on classic comfort food, perfect for low-carb or keto-friendly meals. Tender zucchini halves are hollowed out and stuffed with a spicy, creamy buffalo chicken mixture made with shredded chicken, hot sauce, cream cheese, and a touch of ranch or blue cheese dressing.

Baked until bubbly and golden, they deliver all the tangy heat of buffalo wings without the guilt.

Topped with melty cheese and fresh herbs, these zucchini boats are satisfying, protein-packed, and easy to prepare—ideal for weeknight dinners, game day spreads, or meal prep with a flavorful punch.

If you're looking for a healthier alternative to traditional buffalo chicken dishes, these Buffalo Chicken Zucchini Boats are the perfect choice. They’re low in carbs, full of protein, and packed with bold buffalo flavor.

Tender zucchini halves are hollowed out and filled with a creamy, spicy buffalo chicken mixture, then topped with melty cheese and baked to golden perfection. Whether you’re meal prepping, feeding a crowd, or just craving something spicy and satisfying, this dish will hit the spot.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Difficulty: Beginner

Cooking Temp: 175 C

Servings: 4

Estimated Cost: 10.00

Calories: 250 kcal

Best Season: Summer

Description

Buffalo Chicken Zucchini Boats are a flavorful, low-carb twist on classic comfort food.

Fresh zucchini halves are hollowed out and filled with a spicy, creamy buffalo chicken mixture made from shredded chicken, hot sauce, Greek yogurt or cream cheese, and seasonings.

Baked until tender and topped with melty cheese, these boats offer the perfect balance of heat, creaminess, and crunch.

Garnished with green onions or a drizzle of ranch, they’re ideal for a light dinner or game-day snack.

Packed with protein and veggies, they’re both satisfying and healthy—a great way to enjoy bold flavors without the guilt.

Ingredients

4 medium zucchinis, halved lengthwise
1 tablespoon olive oil
Salt and pepper, to taste

For the buffalo chicken filling:

2 cups cooked chicken breast, shredded (rotisserie chicken works great)
1/2 cup buffalo wing sauce (like Frank’s RedHot)
1/4 cup cream cheese, softened
1/4 cup plain Greek yogurt or sour cream
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese (plus more for topping)
1/4 cup crumbled blue cheese or feta

Optional toppings:

Chopped green onions
Fresh parsley
Extra buffalo sauce
Ranch or blue cheese dressing drizzle

Instructions

1
Preheat your oven to 375°F (190°C). Wash the zucchinis thoroughly, then slice them in half lengthwise. Use a spoon or melon baller to carefully scoop out the soft center flesh and seeds from each zucchini half, creating a “boat.” Leave about 1/4 inch of zucchini flesh along the sides and bottom for structure.

Set the scooped-out flesh aside for another use or discard. Brush the zucchini boats lightly with olive oil and sprinkle with salt and pepper. Arrange them cut-side up in a large baking dish or rimmed baking sheet.
2
In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, Greek yogurt (or sour cream), garlic powder, onion powder, salt, and pepper.

Stir everything together until smooth and well blended. Add in the mozzarella cheese and optional blue cheese, mixing until fully incorporated.

If you prefer a creamier texture, microwave the mixture for 20–30 seconds to help soften the cream cheese and blend more easily.
3
Spoon the buffalo chicken mixture evenly into each zucchini boat, pressing it down lightly with the back of the spoon to fill all the crevices.

The mixture should slightly mound over the top of the zucchini halves.

Sprinkle a bit more shredded mozzarella on top of each filled zucchini boat for extra cheesy goodness.
4
Transfer the baking dish to the preheated oven and bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

If you like a golden top, you can broil the boats for the last 1–2 minutes, keeping a close eye to avoid burning.
5
Remove from the oven and let cool for a few minutes. Sprinkle with chopped green onions, parsley, or a drizzle of ranch or blue cheese dressing for added flavor. Serve hot and enjoy!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 5g25%
Total Carbohydrate 8g3%
Dietary Fiber 3g12%
Sugars 2g
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Buffalo Chicken Zucchini Boats are a healthier, low-carb twist on traditional Buffalo chicken dishes.

Packed with spicy, creamy chicken filling and nestled into tender zucchini halves, these boats are perfect for meal prep, weeknight dinners, or party appetizers.

Below are helpful tips, clever serving tricks, and proper storage techniques to make the most of this flavorful dish.

Tips for Making the Best Buffalo Chicken Zucchini Boats

Choose the Right Zucchini:
Opt for medium to large zucchinis that are evenly shaped and firm. These are easier to hollow out and will hold the filling better. Avoid overly small zucchinis—they don’t have enough space for stuffing.
Pre-Bake the Zucchini Shells:
To ensure tender boats, bake the hollowed-out zucchinis for about 10 minutes before filling them. This softens the flesh and avoids ending up with crunchy or undercooked zucchini.
Scoop with a Spoon or Melon Baller:
Use a spoon or melon baller to scoop out the zucchini centers. Leave about ¼-inch thickness to support the filling while still allowing room to hold enough mixture.
Drain Excess Moisture:
Zucchini contains a lot of water. After scooping, lightly salt the insides and let them sit for 5–10 minutes, then pat dry with a paper towel. This helps prevent sogginess.
Use Cooked, Shredded Chicken:
Rotisserie chicken, leftover grilled chicken, or even canned chicken (well-drained) work well. This saves cooking time and blends well with the sauce.
Buffalo Sauce Balance:
Combine buffalo sauce with cream cheese, ranch dressing, or Greek yogurt to tone down the heat and create a creamy, rich texture. Adjust spice levels based on preference.
Add Crunch:
For texture, top the boats with shredded cheese, crushed tortilla chips, panko breadcrumbs, or crispy bacon bits before baking.
Broil for a Golden Top:
After baking, turn on the broiler for 2–3 minutes to brown the cheese and create a crisp, bubbly top.

Serving Tricks and Presentation Ideas

Garnish Thoughtfully:
After baking, garnish with fresh chopped parsley, green onions, or crumbled blue cheese to enhance flavor and visual appeal.
Drizzle Extra Sauce:
Serve with a side of ranch or blue cheese dressing, or drizzle it over the top for added creaminess and presentation flair.
Slice for Appetizers:
If serving at a party or as an appetizer, cut each zucchini boat into halves or thirds for bite-sized servings. Secure with toothpicks for easy grabbing.
Pair with Simple Sides:
Complement the spiciness with a fresh garden salad, celery sticks, or roasted sweet potatoes for a complete meal.
Make it a Bowl:
Turn leftovers into a bowl meal by scooping the filling over rice, quinoa, or salad greens.

Storage and Reheating Instructions

Refrigeration:
- Allow the boats to cool completely before storing.
- Place in an airtight container and refrigerate for up to 4 days.
- For best results, place a paper towel beneath the boats to absorb any extra moisture.
Freezing (Optional):
- Zucchini has a high water content, so texture may change upon thawing.
- If freezing, use freezer-safe containers and wrap each boat in plastic wrap. Freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through.
- Microwave: Microwave on medium power for 1–2 minutes. Add extra cheese if desired.
- Avoid overcooking, which can make the zucchini mushy.

Tips and Variations:

Make it spicier: Add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken mixture.
Milder version: Use a mild buffalo sauce or reduce the amount slightly.
Dairy-free: Use dairy-free cream cheese and shredded cheese alternatives, and omit the blue cheese.
Low-fat option: Use low-fat cream cheese and yogurt.
Protein boost: Add cooked quinoa or black beans to the chicken filling for extra protein and texture.

Storage and Reheating:

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: These zucchini boats can be frozen, but the zucchini may become softer upon reheating. To freeze, let them cool completely, then wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
Reheat: Reheat in the microwave or bake at 350°F (175°C) until heated through.

Nutrition (per serving – based on 2 boats):

Calories: ~300–350 kcal
Protein: 25–30g
Fat: 18–22g
Carbohydrates: 6–10g
Fiber: 2–3g

Conclusion:

Buffalo Chicken Zucchini Boats are a fantastic weeknight dinner or party appetizer that combines all the bold, spicy flavors of buffalo chicken with a light, veggie-packed twist. They’re easy to make, customizable, and keto- or low-carb-friendly. Whether you’re eating clean or just looking for a way to enjoy buffalo chicken without bread or wraps, this recipe delivers big flavor with minimal effort. Give it a try and watch these zucchini boats disappear fast!

Keywords: Low-carb, buffalo chicken, zucchini, high-protein, healthy dinner,