Get ready to spice up your dinner routine with Buffalo Chicken Zucchini Boats! This irresistible dish combines all the bold, tangy flavors of classic buffalo chicken, but in a lighter, veggie-packed package. Tender zucchini halves become sturdy “boats” for a creamy, cheesy, and spicy buffalo chicken filling, making every bite both satisfying and surprisingly healthy. Whether you serve them for a weeknight family dinner or as a crowd-pleasing party snack, these boats are packed with flavor, protein, and just the right touch of heat. Trust me, you’ll want to make them again and again!
Ingredients You’ll Need
What makes Buffalo Chicken Zucchini Boats so delightful is their short list of ingredients, each one playing an essential role. From creamy yogurt to tangy sauce, every component layers on flavor and enhances the final dish.
- Zucchini: The perfect tender vessel to hold all the spicy, cheesy goodness—aim for medium size so they cook evenly.
- Olive oil: Just a little helps roast the zucchini and unlocks their natural sweetness.
- Salt and pepper: A quick sprinkle enhances every other ingredient and keeps flavors bright.
- Cooked chicken (shredded): This is a great use for rotisserie chicken or leftovers; it soaks up buffalo sauce beautifully.
- Buffalo sauce: The tangy, spicy backbone of the dish—choose your favorite for just the right amount of heat.
- Plain Greek yogurt or cream cheese: Brings creaminess to the filling and balances the heat with a little cooling richness.
- Shredded cheddar cheese (divided): Melts over the top and inside for gooey, picture-perfect results.
- Chopped green onions: Adds a pop of color and gentle bite, both in the filling and on top as a fresh garnish.
- Optional fresh parsley: A finishing touch for herbaceous flavor and a hit of green.
How to Make Buffalo Chicken Zucchini Boats
Step 1: Prep the Zucchini
Start by preheating your oven to 400 °F (200 °C). Slice each zucchini in half lengthwise, then gently scoop out the center seeds so you have sturdy shells with enough room for the filling. Set them on a baking sheet, brush each with olive oil, and season with salt and pepper. This quick step elevates the natural sweetness of zucchini and creates a flavorful base for your buffalo chicken mixture.
Step 2: Roast the Zucchini
Pop those prepared zucchini halves into the oven and roast for about 10 minutes, just until they’re slightly tender but still hold their shape. Roasting before stuffing prevents soggy boats and means every bite has that perfect, lightly caramelized edge. Let them cool slightly when they’re done—this will make filling them a breeze.
Step 3: Make the Buffalo Chicken Filling
Grab a mixing bowl and combine your shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), half the cheddar cheese, and chopped green onions. Mix everything together until the chicken is thoroughly coated and the mixture is creamy and vibrant orange. The yogurt or cream cheese keeps the filling moist and tangy, while the green onions offer crunch and color.
Step 4: Stuff the Zucchini Boats
Spoon your spicy buffalo chicken mixture into each zucchini shell, dividing it evenly between them. Don’t be shy—pack them generously so every bite is full of flavor. The filling should mound up just a bit above the edge of the zucchini for ultimate satisfaction.
Step 5: Top and Bake Again
Sprinkle the remaining shredded cheddar cheese over each filled boat. Slide the tray back into the oven for another 8 to 10 minutes until the cheese has melted into a bubbly, golden layer. This final bake brings all the components together and makes your kitchen smell amazing.
Step 6: Garnish and Serve
Once out of the oven, drizzle with a little extra buffalo sauce if you love more heat, then shower with chopped green onions and parsley for fresh contrast. Serve your Buffalo Chicken Zucchini Boats warm and watch them disappear!
How to Serve Buffalo Chicken Zucchini Boats
Garnishes
A final flourish makes these boats truly irresistible. Sprinkle extra green onions and fresh parsley right before serving for that fresh, vibrant pop. A light drizzle of buffalo sauce on top gives an added kick and a gourmet, restaurant-style look. Crumbled blue cheese or a dollop of ranch can also be added for even more indulgence!
Side Dishes
These Buffalo Chicken Zucchini Boats are hearty enough to be the main dish, but pair beautifully with simple sides. A crisp garden salad, roasted sweet potato wedges, or classic celery and carrot sticks all make perfect companions. The fresh crunch offsets the bold flavors of the buffalo chicken and makes for a seriously satisfying meal.
Creative Ways to Present
For a fun twist at parties, cut each boat into bite-sized pieces and serve them as finger food on a platter with toothpicks and a side of ranch dip. Or, try arranging them over a bed of leafy greens for an eye-catching buffet centerpiece. Buffalo Chicken Zucchini Boats also make the ultimate addition to a game day spread alongside other bold, spicy appetizers.
Make Ahead and Storage
Storing Leftovers
If you have extra Buffalo Chicken Zucchini Boats, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors meld together even more as they sit, ensuring delicious leftovers for lunch or a quick snack.
Freezing
For longer storage, these boats can be frozen! After baking and cooling, wrap each boat individually in foil and place into a freezer-safe bag or container. They’ll keep well for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply arrange the boats on a baking sheet and warm in a 350 °F (175 °C) oven for about 10 minutes, or until heated through and the cheese is melted again. The microwave works for speed, but the oven helps restore the perfect texture.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut for Buffalo Chicken Zucchini Boats, adding convenience without sacrificing flavor. Just shred and go.
Can I make these less spicy?
Of course! Choose a mild buffalo sauce or use less of it, then increase the Greek yogurt or cream cheese for an even creamier, milder filling. You can always add a spicy drizzle later for those who like more heat.
Are these Buffalo Chicken Zucchini Boats gluten free?
Yes! As written, this recipe is naturally gluten free. Just double-check your buffalo sauce and cheddar cheese labels to be sure.
What’s the best way to scoop zucchini?
Use a spoon or a small melon baller to carefully scoop out the center seeds without cutting through the bottom. Leave a border around the edge so the boats stay sturdy for filling.
Can I use another cheese besides cheddar?
Definitely! Mozzarella, Monterey Jack, or even a bit of blue cheese all work beautifully to melt over your Buffalo Chicken Zucchini Boats. Mix and match for your dream cheesy topping.
Final Thoughts
If you’re looking for a weeknight meal that’s equal parts wholesome, spicy, and seriously addictive, Buffalo Chicken Zucchini Boats are an absolute must-try. They’re so simple to whip up, and every bite brings together the flavors of a classic favorite in a fresh new way. I hope you’ll fall in love with them as much as I have!
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Buffalo Chicken Zucchini Boats Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
Buffalo Chicken Zucchini Boats bring all the bold, tangy, spicy flavors of classic buffalo chicken to crispy, oven-baked zucchini halves. Stuffed with a creamy, cheesy chicken filling and generously topped with cheddar and green onions, these boats are perfect for a satisfying, low-carb main course the whole family will love.
Ingredients
Zucchini
- 4 medium zucchini, halved lengthwise and seeds scooped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Filling
- 1 cup cooked chicken, shredded
- ½ cup buffalo sauce (plus more for drizzling)
- ¼ cup plain Greek yogurt or cream cheese
- ¼ cup chopped green onions (plus extra for garnish)
Cheese & Garnish
- ½ cup shredded cheddar cheese (divided)
- Optional: chopped fresh parsley, for garnish
Instructions
- Prep the Oven & Zucchini: Preheat your oven to 400 °F (200 °C). Slice the zucchini in half lengthwise, scoop out the seeds to create boats, and place them cut side up on a baking sheet. Brush each half with olive oil and season generously with salt and pepper.
- Bake Zucchini: Roast the prepared zucchini boats for 10 minutes until they’re just starting to become tender. Remove from the oven and allow them to cool slightly so they’re easier to handle for filling.
- Make the Buffalo Chicken Filling: In a mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt (or cream cheese), half of the shredded cheddar cheese, and chopped green onions. Stir until the mixture is creamy and well coated.
- Stuff the Zucchini: Evenly divide the buffalo chicken filling among the zucchini boats, pressing gently to fill all cavities completely.
- Add Cheese & Bake Again: Sprinkle the remaining shredded cheddar cheese over each stuffed zucchini half for a cheesy topping. Return the baking sheet to the oven and bake for another 8–10 minutes, or until the cheese is melted and bubbly.
- Garnish & Serve: Remove your zucchini boats from the oven. Drizzle with extra buffalo sauce, garnish with additional chopped green onions and parsley if desired. Serve warm and enjoy!
Notes
- Swap Greek yogurt for cream cheese for a richer filling or if you prefer less tang.
- Use rotisserie chicken to save time for meal prep.
- You can make these ahead—just fill the zucchini, cover, and refrigerate until ready to bake.
- Adjust buffalo sauce quantity to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American