Buffalo Chicken Zucchini Boats

$- 4 medium zucchinis - 1 lb cooked chicken breast, shredded - ½ cup buffalo sauce - 1 cup cheddar cheese, shredded - ½ cup cream cheese, softened - ½ cup green onions, chopped - 1 tablespoon olive oil - Salt and black pepper - Optional: Blue cheese crumbles for garnish Zucchini boats are a fun way to enjoy a tasty dish. Zucchini is light, fresh, and a great base for bold flavors. The key here is to use fresh ingredients. Fresh zucchinis give a nice crunch. Shredded chicken adds protein and heartiness. I love using cooked chicken breast. It shreds easily and mixes well with the sauce. Buffalo sauce brings heat and tang. You can adjust the amount based on your spice preference. Cream cheese helps bind the filling together. It adds richness and creaminess. Cheddar cheese melts wonderfully and gives a great flavor. Green onions contribute a mild bite. I often add blue cheese crumbles for extra flavor. They give a sharp taste that pairs well with the buffalo sauce. When mixed together, these ingredients create a filling that bursts with flavor. You’ll want to scoop every last bit from the zucchini. This dish is not just filling; it’s also visually appealing. The vibrant colors of the toppings make it a perfect dish to share. {{ingredient_image_2}} Preheat the oven to 375°F (190°C). This temperature helps cook the zucchini just right. Slice each zucchini in half lengthwise. Use a spoon to scoop out the flesh, making room for the filling. Leave about 1/4 inch of the flesh to keep the boat shape. Brush the insides with olive oil. Season each half with salt and pepper. Place them cut side down on a baking sheet. Bake for 10-12 minutes, until they soften slightly. In a large bowl, combine shredded chicken with buffalo sauce, cream cheese, ½ cup of cheddar cheese, and chopped green onions. Mix everything well. The filling should be creamy and flavorful. Once the zucchinis are done baking, flip them over. Spoon the buffalo chicken filling generously into each half. Make sure each boat is nicely filled with the mixture. Sprinkle the remaining ½ cup of cheddar cheese over the stuffed zucchinis. If you like, add blue cheese crumbles for extra flavor. Return the zucchini boats to the oven. Bake for 15-20 minutes until the cheese bubbles and turns golden brown. To avoid watery zucchini, choose medium zucchinis. Larger ones tend to have more water. - When you scoop out the flesh, leave about 1/4 inch for structure. - Always bake the zucchini cut side down for 10-12 minutes. This helps them soften without getting soggy. For perfect tenderness, check them after 10 minutes. You want them slightly tender but not mushy. You can adjust the heat of your dish by changing the buffalo sauce. - Use mild buffalo sauce for a gentle kick. - Try spicy versions for more heat. - Mix in ranch or blue cheese dressing for a creamier flavor. Experiment with your favorite sauces to find what works best for you. When serving zucchini boats, aim for a fun and inviting display. - Use a rustic wooden board or a colorful platter. - Drizzle extra buffalo sauce around the edge for a pop of color. - Garnish with chopped green onions for freshness. These tips will make your dish look as good as it tastes! Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis that are not too large; they will hold up better during baking and have a sweeter flavor. Customize the Spice Level: Adjust the amount of buffalo sauce according to your heat preference. You can mix in some ranch seasoning for a milder flavor. Make Ahead: Prepare the filling and zucchini boats ahead of time. Store them separately in the fridge and assemble before baking for a quick weeknight meal. Don’t Overstuff: While it may be tempting to fill the boats to the brim, leaving some space helps the cheese melt evenly and prevents spillage during baking. {{image_4}} You can change up the protein in your Buffalo Chicken Zucchini Boats. Turkey works well; it gives a leaner taste. Tofu is a great choice for a plant-based meal. Just make sure to press the tofu to remove extra moisture. This helps it absorb flavors better. You can also use shredded pork or beef. Each option brings a unique twist to the dish. If you want a vegetarian take, try using chickpeas or lentils. Chickpeas add a nice texture and are packed with protein. Simply mash them up and mix with buffalo sauce. Lentils are also a great choice. They soak up flavors and provide a hearty filling. Both options keep the dish delicious and satisfying. You can add some veggies too, like diced bell peppers or corn, for extra crunch. Feel free to customize the flavors in your zucchini boats! Adding spices can enhance the dish. Try garlic powder for extra zing or smoked paprika for a smoky taste. You can also mix in some ranch seasoning for a different flavor profile. If you like more heat, add diced jalapeños or a splash of hot sauce. Experiment with herbs like cilantro or parsley for freshness. These tweaks let you create your perfect Buffalo Chicken Zucchini Boat! To keep your Buffalo Chicken Zucchini Boats fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. They will stay good for about 3 to 4 days. Before sealing the container, let them cool down to room temperature. This reduces moisture and helps avoid sogginess. When you want to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat them for about 15 to 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. You can also microwave them for faster reheating. Start with one minute and check if they are warm enough. If you want to freeze the zucchini boats, it's best to do it before baking. After assembling the boats, wrap them tightly in plastic wrap or foil. Place them in a freezer-safe bag. They can last up to 3 months in the freezer. To cook them, thaw them overnight in the fridge. Then, bake as you normally would. This keeps the taste fresh and delicious. Buffalo Chicken Zucchini Boats can last up to four days in the fridge. Keep them in an airtight container. This helps keep them fresh and tasty. You can enjoy leftovers as a quick meal or snack. Yes, you can prepare the filling a day before. Just store it in the fridge. You can also assemble the boats early. Just bake them when you’re ready to eat. This saves time on busy days. These boats go well with a fresh salad. You can also serve them with crunchy veggies and dip. Another great side is rice or quinoa for a fuller meal. These options balance the spicy flavor of the boats. Yes, you can use Greek yogurt or sour cream instead. Both give a creamy texture. They also add a nice tang. Just make sure to adjust the amount to match your taste. Absolutely! You can try barbecue sauce for a sweeter taste. Ranch dressing can also work for a milder flavor. Experiment with different sauces based on what you like. This dish is flexible and fun! Buffalo Chicken Zucchini Boats are simple and tasty. We covered the key ingredients and steps. You learned how to prepare the filling and the zucchini. I shared tips to make them perfect and added fun variations. You can customize these boats to fit your taste. Final thoughts: This dish is great for dinner or gatherings. It’s flexible and easy to store. I hope you try this recipe and enjoy every bite!$

Buffalo Chicken Zucchini Boats

Delicious zucchini boats filled with spicy buffalo chicken and topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 medium zucchinis
1 lb cooked chicken breast, shredded
0.5 cup buffalo sauce
1 cup cheddar cheese, shredded
0.5 cup cream cheese, softened
0.5 cup green onions, chopped
1 tablespoon olive oil
to taste salt
to taste freshly ground black pepper
optional blue cheese crumbles for garnish

Instructions

Preheat the oven to 375°F (190°C).
Slice each zucchini in half lengthwise and scoop out the flesh to create a boat-like cavity.
Brush the interior of each zucchini half with olive oil and season with salt and pepper. Bake cut side down for 10-12 minutes.
In a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, ½ cup of cheddar cheese, and chopped green onions. Mix until creamy.
Flip the zucchinis over and fill each with the buffalo chicken mixture.
Sprinkle the remaining ½ cup of cheddar cheese on top and add blue cheese crumbles if desired.
Return to the oven and bake for an additional 15-20 minutes until cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with additional chopped green onions before serving.

Notes

Serve with extra buffalo sauce for added flavor.

Keyword buffalo chicken, healthy recipe, zucchini boats