Go Back
–+ servings
Buffalo Chicken Zucchini Boats

Buffalo Chicken Zucchini Boats: A Healthy, Flavor-Packed Delight

Buffalo Chicken Zucchini Boats offer a healthy, gluten-free, and low-carb twist combining spicy buffalo chicken and tender zucchini.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Chicken Using rotisserie chicken makes prep a breeze.
  • 1/2 cup Frank's Red Hot Adjust based on your heat preference.
  • 1/4 cup Mayonnaise or Greek Yogurt or Ranch Dressing Choose based on dietary choices.
  • 1/4 cup Almond Meal or Breadcrumbs Almond meal is gluten-free.
For the Zucchini Boats
  • 4 medium Zucchini Small to medium-sized zucchinis work best for stuffing.
For Seasoning
  • 1 teaspoon Salt Enhance overall flavor; season according to taste.
  • 1/2 teaspoon Cayenne Pepper Adjust to your liking.
  • 1 teaspoon Garlic Powder Provides depth and aroma.
  • 1 teaspoon Onion Powder Use freely to your preference.
  • 1 teaspoon Chili Powder A great addition for added warmth.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Spoon

Method
 

Step-by-Step Instructions for Buffalo Chicken Zucchini Boats
  1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked foundation.
  2. If using raw chicken, season it with salt, cayenne pepper, garlic powder, onion powder, and chili powder. Cook for 15-20 minutes until no longer pink. Shred after cooking.
  3. Slice the zucchinis in half lengthwise and scoop out the insides, leaving enough flesh for structure. Par-bake them cut-side up for about 15 minutes until they begin to soften.
  4. Mix the shredded chicken with reserved zucchini flesh, Frank's Red Hot, and your choice of dressing. Stir in almond meal or breadcrumbs until cohesive.
  5. Stuff each zucchini half generously with the buffalo chicken mixture.
  6. Bake the stuffed zucchinis for an additional 10-15 minutes until fork-tender and filling is hot.
  7. Broil for about 5 minutes to achieve golden brown tops.
  8. Remove from the oven, let cool for a minute, and serve hot. Optionally drizzle with additional ranch dressing.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use rotisserie chicken to save time. Opt for small to medium zucchinis for best results. Squeeze out excess moisture from the zucchini flesh before mixing with filling to avoid sogginess.

Tried this recipe?

Let us know how it was!