Combining the zesty flavors of buffalo chicken with the freshness of zucchini, these Buffalo Chicken Zucchini Boats are not only delicious, but also packed with nutrients! Whether you’re looking for a low-carb dinner option or a creative way to use up summer zucchini, these zucchini boats are sure to become a family favorite.
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The Best Buffalo Chicken Zucchini Boats Recipe
When zucchini is plentiful during the summertime, there is nothing better than some fresh zucchini boats! My favorite way to make zucchini boats is with a zesty, creamy buffalo chicken filling!
These buffalo chicken zucchini boats are loaded with protein, making this dish not only tasty but also a great option for those looking to increase their protein intake. Plus, the combination of tender chicken, creamy cheese, and spicy buffalo sauce creates a flavor explosion that satisfies cravings for comfort food without the guilt!
You can easily adapt this recipe to suit your taste preferences. Swap out the chicken for ground turkey, add extra veggies like bell peppers or onions, or top it with your favorite cheese!
Ingredients Needed
- Zucchinis: Use medium-sized zucchinis here. If you are feeding a crowd, feel free to double this recipe! I typically eat two of their or one each with a side salad!
- Shredded Chicken: This is the perfect way to use up leftover chicken or use a rotisserie chicken for ease!
- Cream Cheese: Cream cheese adds the perfect creamy texture to the filling.
- Buffalo Sauce: Of course, you will need some buffalo sauce! I recommend using your favorite store-bought buffalo sauce.
- Sour Cream: For additional creaminess and a little bit of tang!
- Green Onions: Sliced green onions add flavor and texture.
- Spices: Use garlic powder, onion powder, and dried dill to spice the filling up to perfection!
- Cheddar Cheese: Use shredded cheddar cheese for a melty cheesy layer on top!
How to make Buffalo Chicken Zucchini Boats
- Preheat & Prep: Preheat the oven to 400 degrees. Cut the ends of each zucchini then cut them in half lengthwise.
- Scoop & Bake: Using a spoon, scoop out the center of the zucchini including the seeds. Then, place the zucchinis in the bottom of a casserole dish. Place them in the oven to bake for 15 minutes.
- Make the Filling: Meanwhile, in a medium bowl combine the cooked chicken, cream cheese, buffalo sauce, sour cream, green onions, garlic powder and onion powder.
- Fill the Zucchinis: Remove the zucchinis from the oven and divide the chicken mixture between the zucchinis.
- Add Cheese & Bake: Top with shredded cheese and bake for 15 additional minutes.
- Serve & Enjoy: Serve immediately with additional buffalo sauce and ranch dressing and enjoy!
Tips For Success
- Choose the Right Zucchini: Look for medium-sized zucchinis that are firm and have a bright green color. Avoid overly large zucchinis, as they can be watery and less flavorful.
- Scoop Carefully: When hollowing out the zucchini, be careful not to scoop too much flesh. Leave about a 1/4-inch thick shell to ensure the zucchini boats hold their shape during baking.
- Mix It Up: Don’t be afraid to get creative with the buffalo chicken mixture! Add some shredded carrots, diced celery, or even a handful of chopped spinach for extra texture and nutrients. You can even switch out the shredded chicken for ground turkey or ground chicken if you prefer!
- Serve Hot: Buffalo chicken zucchini boats are best served hot, straight out of the oven. If you have leftovers, simply reheat them before serving.
Frequently Asked Questions
What should I serve with buffalo chicken zucchini boats?
These zucchini boats are quite filling on their own, but they pair well with an Italian chopped salad, air fryer vegetables, or a creamy broccoli spinach soup! For a heartier meal, serve them with sweet potato fries or garlic bread.
Can I make this recipe ahead of time?
Yes! You can prepare the zucchini boats up to the point of baking for the second time. Simply cover them and store them in the refrigerator for up to 24 hours. When ready to eat, bake as directed, adding a few extra minutes to the cooking time.
More Dinner Recipes to Try
- Best Chicken Parmesan
- Healthy Shrimp Scampi
- Honey Chipotle Chicken Rice Bowls
- Zucchini Spaghetti
- Zucchini Noodles with Blistered Tomatoes and Pesto
Buffalo Chicken Zucchini Boats
Ingredients
- 2 medium zucchinis
- 2 cups cooked shredded chicken
- 2 ounces cream cheese, softened
- 2 tbsp buffalo sauce
- 1/4 cup sour cream
- 1/4 cup green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill
- 1/2 cup cheddar cheese, shredded
For serving
- ranch dressing
- buffalo sauce
Instructions
- Preheat oven to 400 degrees. Cut the ends of each zucchini then cut them in half lengthwise.
- Using a spoon scoop out the center of the zucchini including the seeds.
- Place zucchinis in the bottom of a casserole dish. Place in the oven and bake for 15 minutes.
- Meanwhile in a medium bowl combine cooked chicken, cream cheese, buffalo sauce, sour cream, green onions, garlic powder and onion powder.
- Remove from the oven and divide the chicken mixture between the zucchinis.
- Top with shredded cheese and bake for 15 additional minutes.
- Serve immediately with additional buffalo sauce and ranch dressing and enjoy!
Nutrition Information
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