If you’re craving something zesty and satisfying, but that still keeps things a little lighter, Buffalo Chicken Zucchini Boats are about to become your new obsession. This recipe delivers all the fiery, tangy flavors of classic buffalo chicken, but nestled in soft, roasted zucchini and smothered with gooey cheese—it’s comfort food without the carb crash!
Why You’ll Love This Recipe
- A Flavor Explosion: The combo of buffalo sauce and ranch seasoning makes these zucchini boats irresistible to spice-lovers and ranch fanatics alike.
- Perfect for Busy Nights: Dinner comes together lickety-split with minimal prep and only one main pan to clean up!
- A Healthier Twist: You get all the indulgence of your favorite chicken wings, but in a veggie-forward, low-carb package.
- Customizable Crowd-Pleaser: Whether you want it extra spicy or mild, cheesy or even dairy-free, Buffalo Chicken Zucchini Boats adapt to any craving.
Ingredients You’ll Need
This ingredient list is short and mighty—each addition is carefully chosen to amplify flavor and texture. You’ll be amazed at how such simple ingredients come together to create bright, cheesy, and smoky Buffalo Chicken Zucchini Boats!
- Zucchini (4 medium): These act as the “boats”—scoop out the centers to hold all the spicy filling! Medium zucchinis cook quickly and hold their shape best.
- Ground Chicken (1 lb): Lean, versatile, and quick to cook—perfect for soaking up the bold Buffalo sauce flavor.
- Buffalo Wing Sauce (1/2 cup): The spicy, tangy backbone of the dish. Use your favorite hot wing sauce for heat and zip.
- Ranch Seasoning (2 tbsp or 1/2 packet): Infuses the filling with that signature creamy-herby ranch goodness.
- Shredded Mozzarella Cheese (2 cups): Melts into delicious, bubbling layers for a super creamy, comforting bite.
Variations
One of my favorite things about Buffalo Chicken Zucchini Boats is how customizable they are. Don’t be shy about swapping ingredients or adding your own spin—the possibilities are endless!
- Make It Vegetarian: Swap ground chicken for hearty plant-based crumbles or even canned chickpeas for a meatless take.
- Crank Up (or Down) the Heat: Use mild buffalo sauce for less spice, or add a dash of hot sauce for fire-breathing flavor.
- Cheese Swap: Try cheddar or Monterey Jack in place of mozzarella for extra gooey richness, or use dairy-free cheese to keep it vegan.
- Low Sodium: Choose reduced-salt wing sauce and seasoning if you’re watching your salt intake—still bold, but a little lighter.
How to Make Buffalo Chicken Zucchini Boats
Step 1: Prep Your Zucchini Boats
First things first—turn your zucchinis into ready-to-fill “boats.” Slice each one in half lengthwise, then use a melon baller or sturdy spoon to gently scoop out the soft middle, leaving a little edge so they hold their shape. Arrange them snugly in a greased 9×13 baking dish for even cooking and easy stuffing.
Step 2: Make the Spicy Chicken Filling
In a medium skillet, brown the ground chicken over medium heat—break it up with a spatula as it cooks so you get crumbles that tuck nicely into each zucchini boat. Once the chicken is cooked through and no longer pink, stir in the buffalo wing sauce and ranch seasoning until everything is evenly coated and glossy.
Step 3: Fill, Top, and Bake
Spoon the spicy chicken mixture generously into each zucchini boat, piling it high! Sprinkle a lavish layer of shredded mozzarella on top, making sure each boat is blanketed. Cover the whole dish with foil to lock in moisture and pop it into your 400°F oven for 30 minutes. Remove the foil for the last 5 minutes to let the cheese bubble and brown into melty perfection.
Step 4: Serve (and Savor!)
Your Buffalo Chicken Zucchini Boats are ready when they’re hot, cheesy, and just lightly golden! Serve them straight from the baking dish or finish with a drizzle of creamy ranch for that ultimate flavor bomb. They’re seriously hard to resist.
Pro Tips for Making Buffalo Chicken Zucchini Boats
- Zucchini Boat Stability: To prevent tipping, slice a tiny sliver off the bottom of each zucchini half so it sits flat in your baking dish.
- Go for Thick-Cut Mozzarella: Use freshly grated mozzarella for better melting and more luscious, stretchy cheese pulls.
- Don’t Overfill the Boats: Mound generously, but keep a little lip on each boat so fillings don’t overflow into the pan and burn.
- Bake Covered, Then Uncovered: Covering traps steam so zucchini gets tender, and uncovering gives you that golden cheese top everyone loves.
How to Serve Buffalo Chicken Zucchini Boats
Garnishes
The finishing touch for Buffalo Chicken Zucchini Boats is a drizzle of creamy ranch (or blue cheese if you prefer), plus a sprinkle of chopped green onions or even fresh cilantro. A scatter of crumbled blue cheese or extra hot sauce takes them into touchdown territory!
Side Dishes
These boats are hearty enough to stand alone, but they’re fabulous with a crisp side salad, crunchy celery sticks, roasted sweet potatoes, or a cooling cucumber salad. Even a handful of tortilla chips on the side invites scooping up all that saucy goodness.
Creative Ways to Present
For a fun party platter, cut Buffalo Chicken Zucchini Boats into smaller sections and skewer with toothpicks for an appetizer spread. Or try serving over rice or quinoa to make a more filling bowl. Don’t forget pretty toppings—think a swoosh of ranch, a bright veggie slaw, or a sprinkle of chives for flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover zucchini boats in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and are just as tasty the next day—perfect for lunchboxes or a quick heat-and-eat meal.
Freezing
You can freeze Buffalo Chicken Zucchini Boats after baking—just be aware that the zucchini will be softer when thawed. For best results, wrap tightly in foil and freeze in a single layer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat in a preheated 350°F oven, covered with foil, for about 10-15 minutes or until hot and bubbly. For a quick lunch, you can also microwave individual boats—just be gentle, as the zucchini softens as it sits.
FAQs
-
Can I use rotisserie chicken or leftover cooked chicken instead of ground chicken?
Absolutely! Just shred or chop your cooked chicken and warm it gently with the buffalo sauce and ranch seasoning before stuffing the zucchini boats. This is a fabulous shortcut for using up leftovers or rotisserie chicken.
-
How do I make Buffalo Chicken Zucchini Boats less spicy?
If you prefer a milder flavor, use a mild buffalo wing sauce or reduce the amount. You can also stir in a little extra ranch dressing or even Greek yogurt to tame the heat while keeping everything creamy.
-
Can I prepare Buffalo Chicken Zucchini Boats ahead of time?
Yes! You can assemble the stuffed zucchini boats up to a day ahead, cover, and refrigerate. Just bake as directed when you’re ready, adding a few extra minutes if they’re still cold from the fridge.
-
What’s the best way to scoop out zucchini for this recipe?
A melon baller works wonders for neatly removing the center without tearing the zucchini, but a small spoon will do the trick, too! Leave a little border around the edge for sturdy “boats.”
Final Thoughts
If you love a meal that hits all the right notes—spicy, creamy, melty, and fresh—these Buffalo Chicken Zucchini Boats are a must-try. They’re fun to make, even more fun to eat, and a guaranteed way to spice up your weeknights. Don’t be surprised if they quickly become one of your most-requested recipes!
Print
Buffalo Chicken Zucchini Boats Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 boats 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Buffalo Chicken Zucchini Boats are a delicious and low-carb way to enjoy the flavors of buffalo chicken with a healthy twist.
Ingredients
Zucchini Boats:
- 4 medium size zucchini
Chicken Mixture:
- 1 lb ground chicken
- 1/2 cup buffalo wing sauce
- 1/2 packet ranch seasoning (about 2 tbsp)
Topping:
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees.
- Prepare Zucchini: Cut zucchini in half lengthwise, remove guts, and place in a greased 9×13 baking dish.
- Cook Chicken: In a pan, cook ground chicken until no longer pink. Mix in buffalo wing sauce and ranch seasoning.
- Fill Zucchini: Stuff zucchini boats with chicken mixture and top with mozzarella cheese.
- Bake: Cover with foil and bake for 30 minutes. Uncover and bake for 5 more minutes.
- Serve: Serve alone or with ranch dressing. Enjoy!
Nutrition
- Serving Size: 1 boat
- Calories: 240
- Sugar: 2g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
