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!
Servings: 8 servings
- 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
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.
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.
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).
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 bowl add shredded chicken. Mix everything together until well combined.
Place zucchini boats with hollow side up on a sheet pan lined with aluminium 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 from oven.
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.
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.
Serve immediately hot!
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Use removed zucchini flesh in the stuffing mixed with chicken or save it for other dishes. I used the flesh of zucchini removed from the center to make zucchini fritters.
- If there are leftover shredded chicken store it in fridge. Use it in tacos for next day meal.
- To enhance flavor and taste, add marinara sauce to zucchini 'boats' before adding the chicken stuffing.
Calories: 155kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 407mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 1mg