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Buffalo Chicken Zucchini Boats garnished and ready to serve

Buffalo Chicken Zucchini Boats

These buffalo chicken zucchini boats are a fun, low-carb meal that mixes spicy buffalo chicken with soft baked zucchini and melty cheese, perfect for weeknight dinners or game day snacks.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Zucchini Boats
  • 4 medium medium zucchini Washed and cut in half lengthwise
  • 1 tablespoon olive oil For brushing zucchini
  • to taste Salt and pepper For seasoning
Buffalo Chicken Filling
  • 2 cups cooked chicken, shredded Use warm cooked chicken for easier mixing with cream cheese
  • 1/2 cup hot sauce, like Frank's Adjust to taste according to desired spiciness
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheddar or mozzarella Use a mix for sharper flavor
  • 1/4 cup ranch or blue cheese dressing For added creaminess
  • 1 small celery stalk, finely chopped Optional for extra crunch

Method
 

Preparation
  1. Preheat oven to 400°F and line a baking sheet with foil or parchment.
  2. Wash zucchini and cut each in half lengthwise.
  3. Scoop out the seeds and some flesh to make a boat, leaving a thin wall to hold shape.
  4. Brush the inside with olive oil and sprinkle with salt and pepper.
  5. Bake zucchini boats for 8 to 10 minutes until softened, then remove and set aside.
Mixing Filling
  1. In a bowl, mix shredded chicken, hot sauce, cream cheese, half the shredded cheese, chopped celery if using, and ranch or blue cheese dressing until smooth and creamy.
Filling Zucchini
  1. Spoon the buffalo chicken mix into each zucchini boat, filling evenly.
  2. Sprinkle the remaining cheese on top.
Baking
  1. Bake for an additional 10 to 12 minutes, until cheese melts and tops bubble.
  2. Let cool for a few minutes, then garnish with extra ranch or chopped green onion if desired.

Notes

Scoop out enough zucchini flesh but keep the walls thick enough to prevent falling apart. Pat the zucchini dry before baking to avoid extra water. Taste the filling before stuffing and adjust spicy levels to preference. For extra crisp, broil for 1 to 2 minutes at the end, watching closely to prevent burning.