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Buffalo Chicken Zucchini Boats Recipe

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4 from 6 reviews

These Buffalo Chicken Zucchini Boats are a delicious, low-carb meal perfect for a quick and flavorful dinner. Tender zucchini halves are filled with a spicy buffalo chicken mixture, topped with melted cheddar cheese, and baked to perfection. The dish is finished with fresh green onions and an optional drizzle of ranch or blue cheese dressing for added creaminess and flavor.

Ingredients

Zucchini Boats

  • 3 medium zucchinis
  • Olive oil spray
  • Salt, to taste
  • Black pepper, to taste

Buffalo Chicken Filling

  • 2 cups shredded cooked chicken
  • 1/2 cup Greek yogurt
  • 1 cup cheddar cheese, divided (1/2 cup for filling, 1/2 cup for topping)
  • 1/3 cup Frank’s Red Hot Buffalo Sauce
  • 1 tsp garlic powder
  • Optional: diced zucchini insides from the scooped zucchinis
  • Salt, to taste
  • Black pepper, to taste

Toppings

  • Chopped green onions
  • Optional: ranch dressing or blue cheese dressing for drizzling

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the zucchini boats.
  2. Prepare Zucchini: Slice off the ends of each zucchini and cut them lengthwise in half. Carefully scoop out the flesh using a spoon, leaving enough shell to hold the filling. These scooped insides can be diced finely and saved for the filling mixture.
  3. Pre-Bake Zucchini Shells: Place the hollowed zucchini halves on a baking sheet. Lightly spray them with olive oil, then season with salt and pepper. Bake in the preheated oven for about 10 minutes to soften them slightly.
  4. Make Buffalo Chicken Filling: In a mixing bowl, combine shredded chicken, Greek yogurt, half the cheddar cheese (1/2 cup), Frank’s Red Hot Buffalo Sauce, diced zucchini insides (if using), garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  5. Dry Zucchini Shells: After 10 minutes of baking, remove zucchini shells from the oven. There may be some moisture or liquid inside; gently pat dry with a paper towel to ensure the filling adheres well.
  6. Fill Zucchini Boats: Spoon the buffalo chicken mixture evenly into each zucchini shell, spreading it out nicely.
  7. Add Cheese Topping: Sprinkle the remaining 1/2 cup of cheddar cheese over the filled zucchini boats to create a cheesy crust.
  8. Bake Filled Boats: Return the stuffed zucchinis to the oven and bake for an additional 20 to 25 minutes, or until the cheese is melted and bubbly and the boats are heated through.
  9. Garnish: Remove from the oven and top with chopped green onions. Drizzle with ranch or blue cheese dressing if desired for extra flavor.
  10. Serve and Enjoy: Serve the buffalo chicken zucchini boats warm as a satisfying and healthy meal.

Notes

  • Saving and dicing the scooped zucchini flesh adds extra veggies and reduces waste.
  • You can adjust the amount of buffalo sauce to your preferred spice level.
  • Greek yogurt adds creaminess and protein while keeping the dish lighter than sour cream or mayonnaise.
  • Ensure to pat the zucchini dry after prebaking to avoid soggy boats.
  • This recipe is great for meal prep and reheats well in the oven or microwave.

Find it online: https://lauracooks.com/buffalo-chicken-zucchini-boats-recipe/