Description
These Buffalo Chicken Zucchini Boats are a delicious low-carb meal packed with spicy buffalo chicken, creamy cheese, and melted cheddar. Baked until the zucchini is tender and the topping is bubbly, they’re perfect for an easy weeknight dinner that combines bold flavors with healthy, fresh ingredients.
Ingredients
Zucchini Boats
- 4 medium zucchini
- 2 tablespoons blue cheese crumbles (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 green onions, sliced
Buffalo Chicken Filling
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 4 oz (115 g) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Zucchini: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Slice Zucchini: Cut each zucchini in half lengthwise to form the boats. This creates a sturdy base to hold the filling.
- Scoop Out Centers: Carefully scoop out the seeds and some flesh from the center of each zucchini half, leaving about 1/4 inch thickness around the edges to maintain structure while providing space for the filling.
- Partially Bake Zucchini: Arrange the zucchini boats cut-side up on the baking sheet and bake for 8–10 minutes. This step softens the zucchini and prevents excess water during the final bake.
- Prepare Buffalo Chicken Mixture: In a mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, garlic powder, and black pepper. Mix thoroughly until creamy and evenly blended.
- Add Cheeses: Stir in half of the shredded cheddar cheese along with the shredded mozzarella to the chicken mixture, adding creaminess and flavor.
- Fill Zucchini Boats: Spoon the buffalo chicken mixture evenly into the partially baked zucchini boats, pressing lightly to fill all the hollowed spaces.
- Top with Cheese: Sprinkle the remaining cheddar cheese over the filled boats for a golden, bubbly cheese crust after baking.
- Bake to Finish: Return the filled zucchini boats to the oven and bake for an additional 12–15 minutes until the zucchini is tender and the cheese topping is melted, bubbly, and lightly browned.
- Garnish and Serve: Remove from oven and garnish with sliced green onions, blue cheese crumbles if using, and chopped fresh parsley or cilantro. Serve warm, optionally with extra buffalo sauce on the side for added heat.
Notes
- Rotisserie chicken works perfectly for this recipe and saves preparation time.
- Adjust the amount of buffalo sauce based on your preferred level of spiciness.
- Consider drizzling ranch dressing over the boats before serving for a cooling contrast.
- For a lighter filling, substitute the cream cheese with Greek yogurt.
- Avoid overbaking the zucchini to prevent it from becoming watery and losing its texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
