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
Scale
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
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 240
- Sugar: 4g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 62mg