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Buffalo Chicken Stuffed Zucchini Boats

Buffalo chicken zucchini boats are filled with a creamy buffalo chicken mixture and topped with melted mozzarella, then baked until the zucchini is tender. Orange-red buffalo sauce peeks through the filling, finished with blue cheese crumbles and ranch for a bold, low carb buffalo chicken dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise
chicken filling
  • 2 cup cooked chicken Shredded
  • 4 oz cream cheese Softened
  • 0.33 cup buffalo wing sauce Frank's or similar
  • 0.5 cup ranch dressing Divided
  • 1 cup mozzarella cheese Shredded, divided
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper To taste
toppings and serving
  • 0.25 cup blue cheese crumbles
  • 2 green onions Sliced
  • 1 celery sticks For serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F.
  2. Halve the zucchini lengthwise, then scoop out the centers, leaving a 1/4-inch shell; place the shells cut-side up in a baking dish.
  3. Mix the shredded chicken, softened cream cheese, buffalo wing sauce, half the ranch dressing, half the mozzarella cheese, garlic powder, salt, and pepper until combined.
  4. Fill each zucchini boat with the buffalo chicken mixture, pressing it in so it mounds slightly.
  5. Top the boats with the remaining mozzarella cheese.
  6. Bake at 400°F for 20–25 minutes, until the cheese is golden and the zucchini is tender.
  7. Drizzle with the remaining ranch dressing.
  8. Top with blue cheese crumbles and green onions, then serve with celery sticks.

Notes

Pro tip: when scooping zucchini, keep the walls close to 1/4-inch so they stay sturdy during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because zucchini can get watery. If you want a dairy-light version, use reduced-fat cream cheese and reduced-fat mozzarella; the texture will be slightly less rich but still cohesive.