Name: Buffalo Chicken Zucchini Boats Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 medium zucchini (sliced in half lengthwise); 1 1/2 lbs cooked shredded chicken breast or rotisserie chicken; 1 cup paleo mayo; 1 cup coconut cream or Greek Yogurt; 1 teaspoon garlic powder; 1 teaspoon dried dill; 1 1/2 teaspoons dried chives; 1 teaspoon paprika; 1 tablespoon lemon juice; 3/4 cup hot sauce (we used Frank’s Red Hot)

Jump to Recipe

Meet your new favorite weeknight meal: Buffalo Chicken Zucchini Boats. This ingenious dish packs bold buffalo flavors, juicy chicken, and a creamy filling inside fresh zucchini “boats” for a dinner that’s both crave-worthy and refreshingly wholesome. Whether you’re looking for a low-carb spin on Buffalo chicken or simply love veggie-forward meals with a punch, this recipe will quickly become a go-to in your kitchen. With every serving, you’ll savor a delicious balance of spice, creaminess, and that all-important comforting warmth that makes a meal feel like home.

Buffalo Chicken Zucchini Boats Recipe - Recipe Image

Ingredients You’ll Need

What makes Buffalo Chicken Zucchini Boats so special is how they take a handful of simple ingredients and transform them into something truly memorable. Each ingredient is chosen for its role in flavor, texture, or bringing that classic Buffalo twist.

Zucchini: Choose four medium zucchinis, each similar in size, to ensure even cooking and perfect boat shapes for a tender, edible vessel.
Shredded Chicken: Opt for cooked shredded chicken breast or rotisserie chicken for convenience and succulent texture.
Paleo Mayo: This adds creaminess and a satisfying richness to balance the heat from the Buffalo sauce.
Coconut Cream or Greek Yogurt: Either option works; coconut cream keeps it dairy-free while Greek yogurt adds tang and protein.
Garlic Powder: One teaspoon provides savory depth that complements the bold Buffalo flavors.
Dried Dill: With just a teaspoon, dill brings a bright, herby note that feels right at home in this dish.
Dried Chives: One and a half teaspoons lend a subtle oniony sweetness throughout the filling.
Paprika: This spice adds color and an extra layer of warmth for an irresistible finish.
Lemon Juice: A tablespoon of lemon juice keeps everything lively and prevents the flavor from feeling too heavy.
Hot Sauce (Frank’s Red Hot): Three-fourths of a cup dials up the heat and tang—customize to your desired spice level.

How to Make Buffalo Chicken Zucchini Boats

Step 1: Preheat the Oven and Prepare the Pan

Start by firing up your oven to 400°F (204°C). Take out a large baking pan and line it with foil for easy cleanup, then give it a quick coating of oil or nonstick spray. This sets you up for perfectly roasted zucchini boats with minimal fuss.

Step 2: Hollow Out the Zucchini

Slice each zucchini in half lengthwise, then use a large spoon to gently scoop out the centers, leaving about a half-inch rim. This step transforms ordinary zucchinis into inviting boats ready to be filled. Arranging them on your lined baking sheet keeps everything tidy and ready for the next step.

Step 3: Mix the Buffalo Chicken Filling

In a medium bowl, combine your cooked shredded chicken, paleo mayo, coconut cream or Greek yogurt, garlic powder, dried dill, dried chives, paprika, lemon juice, and hot sauce. Give everything a good stir until the filling is creamy, vibrant, and flecked with herbs and spices. The scent at this stage will already have your taste buds on alert!

Step 4: Fill the Zucchini Boats

Use a spoon to evenly distribute the Buffalo chicken mixture among your zucchini boats. Try to mound the filling in each one so you get plenty of that spicy, creamy goodness in every bite. It’s okay if the boats are a little generously filled—these are meant to be hearty and satisfying.

Step 5: Bake to Perfection

Pop the Buffalo Chicken Zucchini Boats into your preheated oven and bake for 35 minutes. You’ll know they’re done when the zucchini is fork-tender and the filling is just starting to brown on top, adding irresistible appeal and flavor.

Step 6: Add Fresh Toppings

Once out of the oven, top your steaming boats with a drizzle of paleo-friendly ranch, fresh chopped chives, parsley, or sliced scallions. These finishing touches offer coolness and crunch to balance the creamy, spicy filling.

How to Serve Buffalo Chicken Zucchini Boats

Garnishes

Buffalo Chicken Zucchini Boats absolutely love a flourish of fresh herbs—think chives, parsley, or scallions. A generous drizzle of ranch (especially a paleo-friendly version if needed) cools things down and adds even more flavor. For an extra kick, a sprinkle of additional hot sauce or some crumbled blue cheese (if not keeping it dairy-free) can take things over the top.

Side Dishes

Balance the bold flavors of Buffalo Chicken Zucchini Boats with refreshing sides. A crisp green salad, a creamy coleslaw, or simple roasted sweet potatoes all work beautifully. If you’re serving a crowd, try crunchy crudités and a cool cucumber salad to keep things light and fresh.

Creative Ways to Present

Turn your Buffalo Chicken Zucchini Boats into a standout platter by nestling them on a big serving tray, garnished with extra fresh herbs and colorful veggies for visual pop. For parties, slice the boats into two or three pieces and serve as a finger-friendly appetizer. Or, arrange them alongside some crunchy celery sticks and carrot ribbons for a playful Buffalo chicken “platter” experience—no forks required!

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few leftover Buffalo Chicken Zucchini Boats, you’re in luck! Simply let them cool completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to three days without losing their satisfying texture or bold flavor.

Freezing

To freeze, arrange the cooled zucchini boats on a parchment-lined tray and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to two months. Thaw in the fridge overnight when you’re ready to enjoy—they’re just as tasty reheated!

Reheating

For best results, reheat your Buffalo Chicken Zucchini Boats in a preheated oven at 350°F until warmed through (about 15 minutes). If you’re in a hurry, a quick spin in the microwave also works—just be aware the zucchini may soften a bit more.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken not only saves time but offers extra flavor. Just shred the meat and mix it into the filling—easy and delicious.

What can I substitute for coconut cream if I’m not dairy-free?

If you’re not avoiding dairy, full-fat Greek yogurt works perfectly. Its tang brings a great balance to the spicy Buffalo sauce, and it keeps the filling creamy and light.

Is it possible to make these Buffalo Chicken Zucchini Boats vegetarian?

Definitely! Swap the chicken for canned chickpeas or a hearty mix of black beans and diced red pepper for a satisfying meatless version. The Buffalo flavors still shine.

How spicy are the Buffalo Chicken Zucchini Boats?

The level of heat depends on the amount of hot sauce and the brand you use. Feel free to dial it back for a milder version or use your favorite Buffalo sauce to control the spice.

Can I prepare the filling ahead of time?

Yes! The Buffalo chicken filling can be mixed a day in advance and stored in the fridge. When you’re ready to cook, just assemble and bake. It’s perfect for meal prep or easy entertaining.

Final Thoughts

If you haven’t tried Buffalo Chicken Zucchini Boats yet, now’s the perfect time! They’re packed with bold flavors, quick to put together, and sure to be a hit whether you’re feeding friends or just yourself. Give this recipe a try tonight and watch it become a regular star in your dinner rotation!

Buffalo Chicken Zucchini Boats Recipe

★★★★★

4.7 from 27 reviews

Author: Mariam
Total Time: 55 minutes
Yield: 8 zucchini boats 1x
Diet: Gluten Free

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Description

Spice up your dinner routine with these delicious Buffalo Chicken Zucchini Boats. Tender zucchini filled with a flavorful mixture of shredded chicken, mayo, and hot sauce, baked to perfection and topped with a creamy ranch dressing.

Instructions

Preheat the oven: Preheat the oven to 400°F and grease a large baking pan with foil. Set aside.
Hollow out zucchinis: Use a large spoon to hollow out the centers of each zucchini half, leaving about 1/2-inch rim to create boats. Place the zucchinis on the baking pan.
Prepare chicken mixture: In a medium bowl, mix shredded chicken, mayo, coconut cream, garlic powder, dill, chives, paprika, lemon juice, and hot sauce.
Fill zucchini boats: Spoon the buffalo chicken mixture into zucchini boats.
Bake: Bake in the oven for 35 minutes until zucchini is tender and chicken is slightly browned.
Top and serve: Top with paleo-friendly ranch, fresh chives, parsley, or scallions before serving.