If you’re craving a dish that combines the creamy, spicy kick of buffalo chicken with the fresh, tender crunch of zucchini, then you’re in for a treat with this Buffalo Chicken Zucchini Boats Recipe. These vibrant little boats are packed with shredded chicken smothered in a tangy buffalo sauce and creamy cheeses, all nestled perfectly inside zucchini halves. It’s a deliciously light yet satisfying way to enjoy classic buffalo flavors without any extra carbs weighing you down. Trust me, once you try this, it’ll quickly become one of your go-to recipes for easy weeknight dinners or a flavorful appetizer at your next gathering.
Ingredients You’ll Need
The beauty of this Buffalo Chicken Zucchini Boats Recipe lies in its simplicity and balance of fresh, creamy, and spicy elements. Each ingredient plays a role in creating that irresistible combination of textures and flavors that make this dish so addictive.
- Zucchini (2 medium): Perfect as a low-carb, tender vessel that holds all the amazing fillings.
- Cooked, shredded chicken (2 cups): The hearty protein backbone that soaks up all the tasty buffalo and ranch flavors.
- Cream cheese (3 ounces): Adds a luscious creaminess that binds the ingredients together beautifully.
- Ranch dressing (60 millilitres): Introduces a cooling, herbaceous punch that balances the buffalo’s heat.
- Shredded cheddar cheese (60 grams): Brings sharpness and richness that melts into the filling for ooey-gooey goodness.
- Buffalo sauce (30 millilitres): The bold, spicy heart of the dish that makes it irresistibly tangy and flavorful.
- Shredded mozzarella cheese (60 grams): Sprinkled on top to create a beautifully golden, melty crust that seals in all the juices.
How to Make Buffalo Chicken Zucchini Boats Recipe
Step 1: Prepare the Zucchini Boats
Start by heating your oven to a cozy 175°C so everything cooks evenly. Next, slice your zucchinis lengthwise and scoop out the seeds along with a bit of the flesh. This creates a perfect hollow for the filling while keeping the zucchini sturdy enough to hold everything without falling apart.
Step 2: Mix the Filling
In a medium bowl, toss together your shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix until it’s all wonderfully combined – a creamy, spicy filling that’s bursting with flavor and ready to be stuffed into those zucchini boats.
Step 3: Fill and Top the Zucchini
Now, spoon the buffalo chicken mixture evenly into each zucchini half, filling them generously. Once filled, sprinkle the tops with shredded mozzarella cheese, which will melt beautifully in the oven to form that irresistible golden crust.
Step 4: Bake to Perfection
Place your filled zucchini boats in a baking dish and bake for 20 to 24 minutes. You want the zucchini tender enough to pierce easily with a fork, and the cheese on top melted and just turning golden brown. This baking step melds all the flavors together into a comforting, cheesy delight.
How to Serve Buffalo Chicken Zucchini Boats Recipe
Garnishes
To really amp up the taste and presentation, sprinkle some freshly chopped green onions or chives on top just before serving. A dollop of extra ranch or blue cheese dressing on the side adds a lovely creamy contrast to the spicy buffalo flavor. For a fresh crunch, consider a few celery sticks on the plate alongside your zucchini boats.
Side Dishes
While these boats are quite filling on their own, pairing them with a crisp garden salad or roasted vegetables rounds out the meal perfectly. If you prefer something heartier, a light quinoa salad or cauliflower rice makes an excellent companion that keeps this dish low-carb yet satisfying.
Creative Ways to Present
For entertaining, serve these Buffalo Chicken Zucchini Boats Recipe on a large platter, garnished with parsley and accompanied by small bowls of extra sauces for dipping. You can also halve each boat into bite-sized pieces to serve as finger food at a party. Either way, they’re a guaranteed crowd-pleaser that looks just as good as they taste.
Make Ahead and Storage
Storing Leftovers
Any uneaten Buffalo Chicken Zucchini Boats Recipe can be stored in an airtight container in the refrigerator for up to three days. Keeping them chilled helps maintain the moisture and flavor of the filling while preserving the zucchini’s texture.
Freezing
These zucchini boats freeze well if you want to make them in bulk. Place the filled, but unbaked boats on a tray to freeze individually before transferring to a freezer-safe container. They’ll keep in the freezer for up to two months, making a quick and delicious meal ready whenever you need it.
Reheating
When you’re ready to enjoy leftovers or freeze-and-thaw meals, reheat the boats in a preheated oven at 175°C for about 15 minutes or until warmed through and the cheese is bubbly again. Avoid microwaving to keep the zucchini from becoming soggy.
FAQs
Can I use frozen chicken for the filling?
Absolutely! Just be sure to defrost and drain any excess liquid from the chicken before mixing it with the other ingredients to prevent the filling from becoming watery.
Is there a vegetarian version of this Buffalo Chicken Zucchini Boats Recipe?
Yes, you can substitute the chicken with cooked chickpeas or shredded jackfruit for a vegetarian twist that still packs a flavorful punch with the buffalo sauce and cheeses.
Can I make this recipe spicier?
Definitely! Increase the amount of buffalo sauce or add a pinch of cayenne pepper to the filling to dial up the heat according to your taste buds.
What’s the best type of buffalo sauce to use?
Choose a classic buffalo wing sauce that balances tangy vinegar with buttery heat. Avoid sauces that are too sweet or overly thick so the filling stays creamy and well-mixed.
Can I prepare these zucchini boats in advance?
You can assemble the boats a few hours before baking and keep them refrigerated, then bake just before serving to enjoy fresh, melty cheese and tender zucchini.
Final Thoughts
I can’t recommend this Buffalo Chicken Zucchini Boats Recipe enough—it’s an explosion of bold flavors wrapped in a healthy, low-carb package that’s perfect for any occasion. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a fast favorite. So grab your zucchinis, gather your ingredients, and dive into this delicious, comforting dish that brings all the buffalo goodness you love, wrapped up in those charming little boats.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Buffalo Chicken Zucchini Boats recipe features tender zucchini halves stuffed with a spicy buffalo chicken mixture, creamy cheeses, and a tangy ranch dressing, then baked to golden perfection. It’s a flavorful, low-carb twist on a classic buffalo chicken dish that’s perfect for a satisfying weeknight dinner or appetizer.
Ingredients
Zucchini Boats
- 2 medium zucchini
Filling
- 2 cups cooked, shredded chicken
- 3 ounces cream cheese
- 60 millilitres ranch dressing
- 60 grams shredded cheddar cheese
- 30 millilitres buffalo sauce
- 60 grams shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) to ensure it’s ready for baking the zucchini boats evenly.
- Prepare Zucchini: Slice the zucchini in half lengthwise. Using a small spoon, carefully scoop out the seeds and some flesh to create hollow boats, taking care not to scoop too much to keep them intact. Arrange the zucchini halves in a 23×33 cm (9×13 inch) baking dish for easy baking.
- Make Filling: In a medium mixing bowl, combine the cooked shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Mix thoroughly until all ingredients are well combined into a creamy, spicy filling.
- Stuff Zucchini: Evenly distribute the buffalo chicken filling into the hollowed zucchini boats. Be sure to fill each boat generously.
- Add Topping: Sprinkle shredded mozzarella cheese evenly over the stuffed zucchini boats to create a delicious, melty cheese topping.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 24 minutes, or until the zucchini is fork-tender and the cheese is melted and lightly golden on top.
Notes
- You can substitute shredded rotisserie chicken to save time.
- Adjust buffalo sauce quantity according to spice preference.
- For a dairy-free option, use vegan cheeses and ranch dressing alternatives.
- Make sure not to scoop out too much zucchini flesh to keep boats sturdy.
- Serve with extra ranch or blue cheese dressing for dipping.
