Buffalo Chicken Zucchini Boats

Buffalo chicken zucchini boats are the ideal solution for when you’re craving Buffalo wings but not the calories that come with them. Thanks to ingredients like cream cheese, Buffalo wing sauce, cheddar cheese and ranch dressing, these easy Buffalo chicken zucchini boats are full of flavor!

Ingredients for Buffalo Chicken Zucchini Boats

Sheri Silver for Taste of Home

Zucchini: Zucchini plays a dual role in this recipe, with the outer portion acting as the “boats” and the scooped-out pulp contributing to the filling.
Ground or shredded chicken: Lean ground chicken provides a protein boost and turns these Buffalo zucchini boats into a delicious main course.
Garlic powder: Garlic powder adds flavor and spice, and it can be dialed up or down according to your preference.
Cream cheese: As the name implies, cream cheese is the key to the creamy, rich texture of the filling, while it helps to bind the rest of the ingredients together.
Buffalo sauce: You can’t have a Buffalo dish without it! Go as mild or hot as you like, just as you would with traditional Buffalo wings.
Shredded cheddar cheese: You’ll mix half the cheese right in with the filling, then sprinkle more on top prior to baking. We highly recommend grating your own cheese versus using pre-shredded, for maximum meltiness.
Green onions: Thinly sliced green onions add a nice pop of color and a mild bite to this dish.
Ranch dressing: A generous drizzle of ranch dressing guarantees you’ll experience that delicious Buffalo wing flavor in every bite!

Directions

Step 1: Trim and scoop the zucchini

Sheri Silver for Taste of Home

Pre-heat your oven to 350°F. Trim the ends off each zucchini, and cut them in half lengthwise. Scoop out the pulp, leaving 1/2-inch shells. Finely chop the pulp and set it aside.

Step 2: Cook the chicken and zucchini

Sheri Silver for Taste of Home

In a skillet, cook the chicken and zucchini pulp over medium heat, using a wooden spoon to break up the chicken into crumbles. Cook until the meat is well broken down and no longer pink. Drain any liquid, then stir in the salt, pepper and garlic powder. Remove from the heat.

Step 3: Add the remaining ingredients

Sheri Silver for Taste of Home

Add the cream cheese, Buffalo sauce and 1/4 cup of the shredded cheddar, stirring to mix well. Divide the filling evenly between the zucchini shells, and place them in a greased 13×9-inch baking dish. Sprinkle with the remaining 1/4 cup cheddar.

Step 4: Bake the zucchini boats

Sheri Silver for Taste of Home

Bake, uncovered, until the zucchini is tender, 25 to 30 minutes. Before serving, garnish each zucchini boat with sliced green onion. Serve with the ranch dressing.

Sheri Silver for Taste of Home

Buffalo Chicken Zucchini Boat Variations

Swap in a different protein: Feel free to use any protein in place of the ground chicken here. Ground beef, turkey and sausage all work beautifully.
Substitute mozzarella cheese for cheddar: You can use an equal amount of shredded mozzarella in place of the cheddar, or use a blend of both.
Add in blue cheese: You can add crumbled blue cheese to the filling if you love it with your Buffalo wings, or swap the ranch dressing for blue cheese dressing.
Make your own ranch dressing: Use sour cream or Greek yogurt as the base for your own ranch dressing.

How to Store Buffalo Chicken Zucchini Boats

Any leftovers can be stored in an airtight container in the fridge for two to three days. Be sure to let them cool completely before covering and storing.

Can you make Buffalo chicken zucchini boats in advance?

You can prepare the Buffalo chicken filling two to three days in advance. Keep it covered in the fridge till ready to use. The zucchini boats can be filled earlier in the day as well; again, keep them covered and in the fridge.

Can you freeze Buffalo chicken zucchini boats?

Freezing this dish is not recommended. Due to its high moisture content, zucchini does not freeze well and will turn mushy once thawed.

Buffalo Chicken Zucchini Boat Tips

Sheri Silver for Taste of Home

How do you reheat Buffalo chicken zucchini boats?

You can reheat this dish in two ways. To reheat it in the oven, cover and bake in a 350° oven till hot, about 10 to 15 minutes. If you like, you can uncover the dish, sprinkle with additional cheese and continue baking till the cheese is melted and bubbly. You can also place the zucchini on a plate and microwave it till heated through.

What side dishes go well with this recipe?

This recipe plays well with almost any side dish you like. Our preferred pairings are garlic bread, a hearty soup, roasted potatoes or orzo salad.

How do you choose the right zucchini for this dish?

You want to look for firm zucchini that are smooth and glossy. Try to select medium to large zucchini, so you can create boats large enough to hold the filling once the zucchini is scooped out.

What is the recommended tool for scooping out the zucchini?

A number of tools work well for scooping out the pulp of the zucchini. You can use a regular or serrated spoon, a melon baller or even a small cookie scoop.

Buffalo Chicken Zucchini Boats

Prep Time
20 min

Cook Time
30 min

Yield
4 servings

Ingredients

4 medium zucchini1 pound ground chicken1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder4 ounces cream cheese, softened1/4 cup Buffalo wing sauce1/2 cup shredded cheddar cheese, divided2 tablespoons thinly sliced green onions2 tablespoons ranch salad dressing

Directions

Trim ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. In a skillet, cook chicken and zucchini pulp over medium heat, breaking chicken into crumbles, until meat is no longer pink; drain. Stir in the salt, pepper and garlic powder. Remove from the heat. Stir in the cream cheese, buffalo sauce and 1/4 cup shredded cheese; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish. Sprinkle with remaining 1/4 cup cheese. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. Garnish with green onion and serve with ranch dressing.

Nutrition Facts

2 stuffed zucchini halves: 375 calories, 27g fat (12g saturated fat), 120mg cholesterol, 1082mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 26g protein.

When you’re craving Buffalo wings but don’t want all the calories, these buffalo chicken zucchini boats are the perfect solution. This recipe is extra creamy with ingredients like cream cheese, buffalo wing sauce, cheddar cheese and ranch salad dressing, so you’ll surely get a mouthful of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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