Buffalo Chicken Stuffed Zucchini Boats

These easy to make stuffed zucchini boats is stuffed with spicy buffalo chicken, two types of cheese and it’s packed with flavors! Tried and approved by my kids (my 7 year old LOVED it)! This healthy, low carb meal is definitely a family favorite!

Why Should You Try This Buffalo Chicken Stuffed Zucchini Boat Recipe?

1. A smart way to make kids eat their veggie! KID APPROVED!
2. Its guaranteed family favorite.
3. Buffalo sauce gives a nice kick to the chicken stuffing without making it overpoweringly spicy.
4. Two types of cheese to treat your taste buds – mozzarella and cheddar!
5. It’s simple recipe and very easy to make.
6. It’s low carb, gluten-free, KETO friendly and very delicious! You can enjoy it guilt free. You should definitely put this for weekly recipe rotation.
7. Best way to use up left over chicken if you have in your fridge/freezer!
8. Recipe is CUSTOMIZABLE! Easily swap chicken with other lean meat like turkey.
9. Use beef or sausages or taco stuffing in place of buffalo chicken for stuffing.
10. The chicken stuffing with bubbly hot cheese practically melts in your mouth.

Ingredients You’ll Need

Here’s what you’ll need-

• 4 medium zucchini
• 1 pound chicken, cooked and shredded (or can use left over chicken)
• ¼ cup buffalo sauce
• ¼ cup cream cheese
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• Salt to taste
• Pepper to taste
• ¼ cup green onion

For Dressing –(ranch dressing)

• 3 tablespoon Greek yogurt
• ⅓ teaspoon garlic powder
• ⅓ teaspoon onion powder
• ⅛ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoon dried dill

Additions & Substitutions

Additional vegetables can be used for stuffing.

• Add shredded carrots
• Diced celery
• Chopped tomatoes
• Sauteed bell peppers
• Sauteed mushrooms

Can also use other cheese like –

• Parmesan cheese
• Blue cheese

How To Make Stuffed Zucchini Boats?

Note – Left over chicken (shredded) works great for stuffed zucchini boats recipes.

In case you don’t have any leftover chicken, don’t worry. In this recipe I share instructions for cooking and shredding chicken.

Shredded Chicken:

NOTE: Use whole chicken breast, chicken thighs or any other cuts of chicken without bones. If using chicken breasts do not bother to cut it into smaller pieces. Cook/bake it whole and shred.

I had a mix of chicken breast pieces (cut) and thighs pieces (cut)in my freezer. I used the mix cut for this recipe.

If chicken pieces are not rinsed/cleaned, clean it under tap water. Pat dry chicken pieces.

Arrange chicken in a baking dish/sheet pan. Season with salt and cracked pepper according to taste. Spray olive oil over seasoned chicken.

Bake in pre heated oven at 300°F until cooked through. If using chicken breasts it will take 20-30 minutes depending on the size of the chicken. Test the doneness of chicken by piercing through the center of the breast piece.

Once chicken in cooked through, remove from oven and let it rest for 5 to 10 minutes.

Then using two forks shred chicken. You can also use hand blender to shred whole chicken breast.

Prep Zucchini Boats:

While chicken is cooking in oven, prep the zucchini boats.

Slice zucchini in half lengthwise.

Use a melon baller or small spoon to partially remove the flesh off zucchini in the center making a hallow space to look like a “boat”.

Save the scooped out zucchini flesh. Use it in the stuffing along with chicken or use it other recipes. I did not mix it with chicken stuffing (used it to make zucchini fritters).

Stuffing Zucchini:

Pre heat oven at 350°F.

Into a bowl add softened cream cheese, buffalo sauce, 2 tablespoon green onion. Whisk well until combined.

To the mix add shredded chicken. Mix everything together until well combined.

Place zucchini boats with hollow side up on a sheet pan lined with aluminum foil.

Spray olive oil over all zucchini boats.

Stuff each zucchini with generous spoonful of buffalo chicken stuffing. Make sure the stuffing is heaping.

Sprinkle generous amount of mozzarella cheese.

Sprinkle generous amount of shredded cheddar cheese on top.

Bake in preheated oven at 350°F for 20 to 35 minutes or until zucchini is cooked to “fork-tender” softness.

Remove chicken stuffed zucchini boats from the oven.

Ranch Dressing:

While stuffed zucchini boats bakes in the oven, get your ranch dressing ready. This is optional step. Feel free to substitute ranch dressing with other dressing of your choice.

In a bowl mix together Greek yogurt, garlic powder, onion powder, salt to taste, pepper to taste, and dried dill. I didn’t have stock of dried dill, so substituted dried dill with dried rosemary.

If the dressing is too thick adjust consistency with 1 or 2 teaspoon of water or milk. Whisk into smooth texture.

Garnish chicken stuffed zucchini boats with remaining green onion.

Drizzle over stuffed zucchini boats.

Serve stuffed zucchini boats immediately hot!

DID YOU LOVE STUFFED ZUCCHINI BOATS? YOU’LL LOVE OUR OTHER HEALTHY ZUCCHINI RECIPES :

Zucchini Pizza Bites

Baked Zucchini Chips

Moist Fudgy Zucchini Brownies

20 Minutes Zucchini Stir Fry

Zucchini Topping Pizza

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