Do you love buffalo chicken? Try buffalo chicken chili, buffalo chicken stuffed peppers, or buffalo chicken casserole next.
The filling is the real star of these zucchini boats. I always end up tasting it before it even goes into the zucchini — a good sign for any recipe.
This idea started after readers loved a dairy-free buffalo chicken dip on the site. Since then, the buffalo chicken collection has grown, with recipes like one-pot buffalo chicken pasta, buffalo chicken meatballs, and slow cooker buffalo chicken chili. If buffalo chicken is a staple in your house, this is a great way to mix it up. For serving ideas, check the best ways to serve buffalo chicken.
Why You’ll Love These Buffalo Chicken Zucchini Boats
- A fun way to turn a favorite appetizer into an easy weeknight dinner.
- The filling takes minutes to mix; the oven does the rest.
- Low carb: about five net carbs per serving.
- High in protein: roughly 40 grams per serving.
- A simple way to get the family to eat more veggies.
- The creamy filling balances the spicy buffalo sauce perfectly.
- Easy to make dairy-free using coconut cream and paleo mayo, or swap in Greek yogurt if you prefer.
Ingredient Details and Substitutions
These ingredients are straightforward and easy to find. Exact measurements are in the recipe card below.
- Zucchini: Choose large, similarly sized zucchini so they bake evenly.
- Chicken: Use cooked shredded chicken breast, a rotisserie chicken, or ground chicken for a different texture.
- Mayo: Adds richness and helps thicken the filling.
- Cream or Yogurt: Use coconut cream or plant-based Greek yogurt for dairy-free, or plain Greek yogurt for a dairy version.
- Spices: Garlic powder, dried dill, dried chives, and paprika provide a ranch-like flavor that complements buffalo sauce.
- Hot sauce: Any buffalo wing sauce works; Frank’s RedHot is a classic option.
- Cheese (optional): Sprinkle shredded mozzarella or cheddar over the boats in the last five minutes of baking for a melty finish (not dairy-free).
Note: This recipe intentionally skips cream cheese to offer a dairy-free option using coconut cream and paleo mayo. If you prefer, you can swap the mayo and cream/yogurt for 8 ounces of cream cheese or dairy-free cream cheese.
Looking for more zucchini recipes? Try air fryer zucchini chips or grilled zucchini salad.
How To Make Buffalo Chicken Zucchini Boats
The full printable recipe is below, but here are the key steps so you know what to expect. These zucchini boats are straightforward and the instructions help them turn out well every time.
- Wash and trim the zucchini, then slice lengthwise and place cut-side down. Scoop out the seeds and some of the center, leaving about an inch of flesh around the edges. Reserve the scooped zucchini for another use, like zucchini bread.
- Shred the chicken and combine it with the mayo, coconut cream or yogurt, garlic powder, dill, chives, paprika, lemon juice, and hot sauce in a medium bowl.
- Taste and adjust seasoning or spice level as needed, then spoon the mixture into the zucchini boats.
- Bake on a sheet pan or in a casserole dish at 400°F for about 35 minutes, until the zucchini is tender and the filling is bubbly. If using cheese, add it during the last five minutes of baking. Serve with chopped red onion, green onions, and ranch or blue cheese dressing if desired.
How to Prevent Watery Zucchini Boats
Soggy zucchini is the most common problem. Two easy fixes:
1) After hollowing, place cut-side down on a paper towel for ten minutes to draw out excess moisture, then pat dry. 2) Lightly salt the cut sides, wait ten minutes, then pat dry. Both methods help; the paper towel rest is faster, while a short pre-bake at 400°F for 10–15 minutes yields a firmer result.
Make Ahead and Storage
These reheat well, so they’re great for meal prep.
Refrigerator: Store leftovers in an airtight container for up to four days. Reheat in the microwave in 60-second intervals or bake at 350°F for 8–10 minutes. Pat away any excess liquid before serving.
Freezer: Don’t freeze assembled boats — zucchini becomes mushy. Instead, freeze the buffalo chicken filling separately for up to two months, thaw overnight in the fridge, then bake fresh zucchini when ready.
Meal prep: Shred a large batch of chicken ahead of time and keep the filling in the fridge for up to three days. Hollow the zucchini the night before and store in an airtight container so filling and baking are quick.
FAQ
They’re low carb, gluten-free, and can be dairy-free or Whole30-friendly depending on ingredients. The zucchini replaces bread or rice, so you get vegetables and high protein in one dish. Nutrition estimates are included below.
Yes. Wash well and avoid waxed zucchini. Larger zucchini can sometimes be slightly bitter, so taste first if concerned.
Plain zucchini takes about 20–25 minutes. Stuffed boats need around 35–40 minutes so the filling heats through; check smaller zucchini at 30 minutes.
Zucchini holds a lot of moisture. Either rest hollowed zucchini cut-side down on paper towels for ten minutes, salt and pat dry after ten minutes, or pre-bake the hollowed shells for ten minutes before filling.
Yes. The filling keeps for up to three days in the fridge. Hollow the zucchini ahead and store in an airtight container, then fill and bake when ready.
Any buffalo wing sauce works. For milder heat, use less hot sauce and add a bit more mayo to balance the texture, then add more heat at the table if needed.
Yes. Brown ground chicken, drain excess liquid, let it cool slightly, then mix with the other filling ingredients. The texture will differ but the flavor remains similar.
If you make this, please leave a rating and review — it helps others find the recipe and I enjoy hearing your feedback.
More Buffalo Chicken Dinners
- Buffalo chicken stuffed peppers
- Buffalo chicken casserole
- Slow cooker buffalo chicken chili
- One pot buffalo chicken pasta
For more high-protein weeknight dinners, try buffalo chicken salad, ground turkey enchiladas, or chicken caesar smash tacos.
Buffalo Chicken Zucchini Boats
Ingredients
- 4 medium zucchini, sliced in half lengthwise
- 1 1/2 lbs cooked shredded chicken breast or rotisserie chicken
- 1 cup paleo mayo (or regular mayo)
- 1 cup coconut cream or Greek yogurt
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 1/2 tsp dried chives
- 1 tsp paprika
- 1 tbsp lemon juice
- 3/4 cup hot sauce (use less for milder heat)
- 1 cup shredded cheddar or mozzarella, optional for topping
Instructions
- Preheat oven to 400°F and line or grease a large baking pan.
- Hollow out each zucchini half, leaving about a 1/2-inch rim to form boats. Place cut-side down on a paper towel for ten minutes, then pat dry.
- In a medium bowl, mix shredded chicken, mayo, coconut cream (or yogurt), garlic powder, dill, chives, paprika, lemon juice, and hot sauce until combined.
- Spoon the buffalo chicken mixture into the prepared zucchini boats. Bake for 35 minutes until zucchini is tender and filling is slightly browned. If using cheese, add it during the final five minutes of baking.
- Top with paleo-friendly ranch, fresh chives, parsley, or scallions before serving.
Notes
Cream or Yogurt: Coconut cream is the thick part from a can of full-fat coconut milk. Plain Greek yogurt or plant-based Greek yogurt also works.
Cream Cheese: If you prefer, replace the mayo and cream/yogurt with 8 ounces softened cream cheese or dairy-free cream cheese.
Watery Zucchini: If your zucchini releases a lot of liquid, lightly salt the cut sides after hollowing, wait ten minutes, then pat dry. You can also pre-bake the hollowed shells for ten minutes at 400°F before filling.
Equipment
- Sheet pan or baking dish
Nutrition
Calories: 515 kcal |
Carbohydrates: 5.9 g |
Protein: 39.7 g |
Fat: 22.6 g |
Cholesterol: 164 mg |
Sodium: 1873 mg |
Fiber: 0.5 g |
Sugar: 0.9 g
Nutrition information is an approximation.