Buffalo chicken has a way of waking up a weeknight, and these zucchini boats take that flavor and make it lighter, fresher, and satisfying. You get all the heat, tang, and cheesy comfort of buffalo chicken, tucked into tender roasted zucchini. It’s a low-carb dinner that doesn’t feel like a compromise.
Easy to assemble, great for meal prep, and endlessly customizable, this recipe is a solid go-to when you want bold flavor without the heaviness.
Why This Recipe Works
Buffalo sauce and chicken are a classic combo, and zucchini is the perfect vehicle to carry those flavors without adding extra carbs. The zucchini roasts until tender but still holds its shape, so you can eat it with a fork or hands-style. A blend of cream cheese and shredded cheese keeps the filling creamy and rich while balancing the heat.
The result is a meal that’s hearty, satisfying, and surprisingly simple to pull together on any night of the week.
Shopping List
- Zucchini: 4 medium, firm and fresh
- Cooked chicken: 3 cups, shredded or chopped (rotisserie works great)
- Buffalo hot sauce: 1/2 cup (Frank’s-style)
- Cream cheese: 4 oz, softened
- Shredded cheese: 1 1/2 cups (mozzarella, Monterey Jack, or cheddar)
- Ranch or blue cheese dressing: 1/4 cup, plus extra for drizzling
- Green onions: 3, thinly sliced
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt and black pepper: To taste
- Olive oil: 1–2 tablespoons
- Optional toppings: Crumbled blue cheese, chopped cilantro or parsley, extra hot sauce
Instructions
- Preheat and prep the pan. Heat your oven to 400°F (200°C). Line a baking sheet or large casserole dish with parchment for easy cleanup.
- Prep the zucchini boats. Trim the ends, slice each zucchini in half lengthwise, and use a spoon to scoop out the seeds to create a shallow “boat.” Leave about 1/4 inch of flesh around the edges so they keep their shape.
- Season and roast. Brush the zucchini with olive oil, then sprinkle with salt and pepper. Place cut side up and roast for 10–12 minutes until slightly tender but not fully cooked.
- Make the filling. In a large bowl, mix cream cheese, buffalo sauce, ranch or blue cheese dressing, garlic powder, and onion powder until smooth.
Fold in the cooked chicken, 1 cup of shredded cheese, and half the green onions. Taste and adjust seasoning.
- Fill the boats. Spoon the buffalo chicken mixture into the pre-roasted zucchini. Don’t overfill; aim for even mounds so they cook uniformly.
- Add cheese and bake. Sprinkle the remaining 1/2 cup shredded cheese over the top.
Bake for 12–15 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Finish and garnish. Let cool for a few minutes. Drizzle with a little extra buffalo sauce or dressing, then top with remaining green onions and optional blue cheese crumbles.
- Serve hot. Pair with a simple side salad, celery sticks, or cauliflower rice for a full meal.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to keep the zucchini from getting soggy.
You can also microwave, but the texture will be softer. For meal prep, assemble the boats up to the baking step and refrigerate for a day; bake just before serving for the best texture.
Why This is Good for You
- Low-carb, high flavor: Zucchini keeps carbs in check while still delivering volume and satisfaction.
- Protein-rich: Shredded chicken adds staying power and supports muscle recovery.
- Balanced fats: The cheese and dressing add fullness, which helps you feel satisfied with reasonable portions.
- Veggie-forward: Each serving includes a generous portion of vegetables without feeling like “diet food.”
Common Mistakes to Avoid
- Over-scooping the zucchini: If you remove too much flesh, the boats collapse. Leave a sturdy border.
- Skipping the pre-roast: Roasting first keeps the zucchini from being watery and ensures even cooking.
- Soupy filling: If your chicken is very moist, pat it dry before mixing.
Too much liquid makes the boats soggy.
- Overbaking: Zucchini cooks fast. Pull them when the cheese is melted and the zucchini is tender but not mushy.
- Too much salt: Buffalo sauce and cheese are salty. Season lightly and taste the filling before salting more.
Variations You Can Try
- Different proteins: Swap chicken for shredded turkey, ground chicken, or crumbled tofu for a pescatarian/vegetarian twist with buffalo-style sauce.
- No-dairy option: Use dairy-free cream cheese and shredded cheese.
Choose a vegan ranch and ensure your buffalo sauce is dairy-free.
- Extra veggie boost: Fold in finely chopped celery, bell pepper, or cauliflower rice for added texture and nutrition.
- Buffalo BBQ blend: Mix buffalo sauce with a splash of sugar-free BBQ sauce for a smoky-sweet kick.
- Spice level: Use mild buffalo sauce for less heat, or add cayenne or crushed red pepper for more fire.
- Crunchy topping: Sprinkle crushed pork rinds or toasted almond flour over the cheese before baking for a crisp finish.
- Herb lovers: Add chopped dill or parsley to the filling for brightness that cuts the heat.
FAQ
Can I make these ahead?
Yes. Assemble the boats through the filling step, cover, and refrigerate up to 24 hours. Bake just before serving.
You may need to add a couple of extra minutes to the bake time.
What’s the best chicken to use?
Leftover roasted chicken or rotisserie chicken works perfectly. If cooking from scratch, poach chicken breasts, let them cool, and shred, or use quickly sautéed ground chicken.
How do I keep the zucchini from getting watery?
Pre-roast the zucchini, and don’t overbake. Also, pat your chicken dry and avoid overly runny dressings.
A little cream cheese in the filling helps bind moisture.
Is there a good substitute for ranch or blue cheese dressing?
Greek yogurt with a squeeze of lemon, a pinch of garlic powder, and a sprinkle of dill makes a fresh, lighter substitute. You can also use a light Caesar if that’s what you have.
Can I freeze zucchini boats?
They’re best fresh. Zucchini tends to release water after freezing and thawing, which softens the texture.
If you need to freeze, bake, cool, and freeze individually; reheat in the oven and expect a softer result.
How spicy are these?
That depends on your buffalo sauce. For mild heat, choose a mild sauce or cut the buffalo sauce with a bit more ranch. For extra heat, add cayenne or drizzle with more hot sauce before serving.
What can I serve with them?
Simple sides work best: a green salad, celery and carrot sticks, or cauliflower rice.
If you’re not counting carbs, garlic bread or roasted potatoes are great too.
Can I make them in an air fryer?
Yes. Air-fry the hollowed zucchini at 375°F (190°C) for 6–8 minutes, fill, top with cheese, and air-fry another 6–8 minutes until the cheese melts and the zucchini is tender.
Final Thoughts
Buffalo Chicken Zucchini Boats are the kind of weeknight win that checks all the boxes: quick, bold, cheesy, and low-carb. They’re easy to customize, kid-friendly with milder sauce, and impressive enough for guests.
Keep a couple of zucchinis and a bottle of buffalo sauce on hand, and you’ll always be a few steps away from a crave-worthy dinner. Simple, satisfying, and full of flavor—that’s the kind of meal worth repeating.