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Home > Main Dishes > Buffalo Chicken Stuffed Zucchini Boats

Buffalo Chicken Stuffed Zucchini Boats

Modified: Oct 19, 2023 · Published: Jul 27, 2022

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buffalo chicken stuffed zucchini boats with text

Stuffed zucchini boats is stuffed with spicy buffalo chicken, two types of cheese and 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!

close up of chicken stuffed zucchini boats with buffalo chicken and ranch dressing
Jump to:
  • Why should you try buffalo chicken stuffed zucchini boat recipe
  • Ingredients needed
  • How to make stuffed zucchini boats
  • 📋Buffalo Chicken Stuffed Zucchini Boats
  • Recipe Notes:

Why should you try 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 needed

Here’s what you’ll need-

all ingredients for stuffed zucchini boats on white board
  • 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.

seasoned chicken ready to be cooked in oven
seasoned chicken ready to be cooked in oven

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.

chicken cooked in oven

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.

shredding chicken with fork
shredding chicken with fork

Prep zucchini boats:

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

Slice zucchini in half lengthwise.

slice zucchini into 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”.

scoop out center flesh of zucchini to make hollow cavity
zucchini boats ready

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.

mixing cream cheese buffalo sauce, green onions
mixing cream cheese buffalo sauce, green onions

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

shredded chicken with buffalo cream sauce in bowl
shredded chicken with buffalo cream sauce in bowl

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

zucchini boats arranged on sheet pan

Spray olive oil over all zucchini boats.

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

stuffing zucchini boats with buffalo cream cheese chicken

Sprinkle generous amount of mozzarella cheese.

mozzarella cheese sprinkled on zucchini boats

Sprinkle generous amount of shredded cheddar cheese on top.

cheddar cheese sprinkled on zucchini boats

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.

chicken stuffed zucchini boats

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.

making ranch dressing

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

making ranch dressing

Garnish chicken stuffed zucchini boats with remaining green onion.

Drizzle over stuffed zucchini boats.

Serve stuffed zucchini boats immediately hot!

healthy zucchini boats with buffalo chicken stuffing and ranch dressing

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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close up view of stuffed zucchini boats
close up of chicken stuffed zucchini boats with buffalo chicken and ranch dressing
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📋Buffalo Chicken Stuffed Zucchini Boats

Jyothi Rajesh
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!
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 155

Ingredients
  

  • 4 medium zucchini
  • 1 pound chicken cooked and shredded (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- optional

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

Instructions
 

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.
  • Arrange chicken in a baking dish/sheet pan. Season with salt and cracked pepper according to taste. Spray olive oil over seasoned chicken.
    seasoned chicken ready to be cooked in oven
  • 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.
    chicken cooked in oven
  • Once chicken in cooked through, remove from oven and let it rest for 5 to 10 minutes.
  • Using two forks shred chicken. You can also use hand blender to shred whole chicken breast.
    shredding chicken with fork

Prep Zucchini Boats:

  • While chicken is cooking in oven, prep the zucchini boats.
  • Slice zucchini in half lengthwise.
    slice zucchini into 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”.
    scoop out center flesh of zucchini to make hollow cavity
  • 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).
    zucchini boats ready

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.
    mixing cream cheese buffalo sauce, green onions
  • To the bowl add shredded chicken. Mix everything together until well combined.
    shredded chicken with buffalo cream sauce in bowl
  • Place zucchini boats with hollow side up on a sheet pan lined with aluminium foil.
    zucchini boats arranged on sheet pan
  • Spray olive oil over all zucchini boats.
  • Stuff each zucchini with generous spoonful of buffalo chicken stuffing. Make sure the stuffing is heaping.
    stuffing zucchini boats with buffalo cream cheese chicken
  • Sprinkle generous amount of mozzarella cheese.
    mozzarella cheese sprinkled on zucchini boats
  • Sprinkle generous amount of shredded cheddar cheese on top.
    cheddar cheese sprinkled on zucchini boats
  • Bake in preheated oven at 350°F for 20 to 35 minutes or until zucchini is cooked to “fork-tender” softness.
  • Remove from oven.
    chicken stuffed zucchini boats

Ranch Dressing:

  • While zucchini 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.
    making ranch dressing
  • If the dressing is too thick adjust consistency with 1 or 2 teaspoon of water or milk. Whisk into smooth texture.
  • Garnish with remaining green onion. Drizzle over stuffed zucchini boats.
    zucchini boats with green onions garnish and Ranch dressing on top
  • Serve immediately hot!

Video

Notes

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 155kcalCarbohydrates: 4gProtein: 11gFat: 11gSaturated Fat: 5gCholesterol: 41mgSodium: 407mgPotassium: 354mgFiber: 1gSugar: 3gVitamin A: 493IUVitamin C: 19mgCalcium: 125mgIron: 1mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

Recipe Notes:

  • Use removed zucchini flesh in the stuffing mixed with chicken or save it for other dishes. I used the flesh of the zucchini removed from the center to make zucchini fritters.
  • If there is leftover shredded chicken store it in the fridge. Use it in tacos.
  • To enhance flavor and taste, add marinara sauce to zucchini ‘boats’ before adding the chicken stuffing.

Created by Jyothi Rajesh

Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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