These Buffalo Chicken Zucchini Boats are as simple to make as they are delicious. They have a creamy, spicy chicken mixture like your favorite Buffalo Chicken Dip or these fun Buffalo Chicken Bites.
Topped with melty cheddar cheese, stuffed zucchini boats are a great way to get your buffalo chicken dip fix and a serving of veggies, which makes them perfect if you are trying to add more vegetables to your family’s diet.
Why I love this recipe, and you will too!
- Although it looks fancy, this recipe is easy to follow, with simple ingredients and minimal prep work.
- The ingredients are relatively inexpensive, calling for only a half pound of ground chicken for six servings.
- Buffalo chicken zucchini boats can be enjoyed as a main dish with various sides or cut into bite-size pieces as an appetizer.
How to make Buffalo Chicken Zucchini Boats:
- Preheat the oven to 400°F.
- Wash the zucchini and cut it in half lengthwise. Using a small spoon, scoop out the seeds and flesh of each half to form a small trough.
- Add the olive oil to a large skillet over medium-high heat. Cook the diced onions and carrots for about 4-5 minutes, until softened.
- Add the ground chicken to the skillet. Cook the chicken until fully cooked, and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Add the cream cheese to the skillet and stir until the cream cheese is smooth and fully melted.
- Remove the skillet from the heat and stir in the hot sauce. Feel free to add more or less hot sauce to your family's taste.
- Drizzle a small amount of olive oil on a large baking dish. Lay the zucchini halves in a single layer and sprinkle them with a pinch of salt and pepper.
- Scoop the buffalo chicken filling into each zucchini boat, filling it to the top.
- Top each zucchini stuffed with chicken with shredded cheddar, and bake in the preheated oven for 15-20 minutes. They are done when the zucchini is tender and easy to cut through.
- Optional: garnish with chopped scallions and thinned sour cream or crema. Serve immediately.
Serving suggestions:
I often serve these Buffalo Chicken Zucchini Boats as a light meal with celery and carrot sticks. If we have guests, I add a salad, such as my Classic House Salad, Spinach Strawberry Salad, Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar, or American Coleslaw.
Potato sides such as Southern Fried Potatoes, Parmesan Potatoes Au Gratin, Southern Potato Salad, or Air Fryer French Fries also pair well with this dish.
How to store and reheat leftovers:
Buffalo chicken stuffed zucchini stores and reheats well. Store leftovers in a single layer in an airtight container. They will last in the refrigerator for 3-4 days.
To reheat, preheat the oven to 400°F. Place the boats on a baking sheet lined with parchment paper or aluminum foil. Reheat for 10 minutes or until they are warmed through.
Sharon’s tips:
- When coring the zucchini, I have found using a teaspoon measuring spoon easiest. A melon baller would also work well.
- You can save the inside of the zucchini for strawberry zucchini bread or chop it up and add it to an omelet or stir fry.
- The amount of filling you will use depends on the size of your zucchini. I usually have a small amount leftover after making my zucchini boats. The extra filling is great with chips or veggies to dip (like buffalo chicken dip) or inside a wrap.
- Like most buffalo-flavored dishes, this one is moderately spicy. To reduce the heat, reduce the amount of hot sauce added.
More buffalo-flavored recipes:
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Easy Buffalo Chicken Zucchini Boats Recipe
Ingredients
- 3 small zucchini about 5-6 inches long
- 1 tablespoon olive oil
- ½ small white onion diced
- 2 carrots peeled and diced
- ½ pound ground chicken
- ½ teaspoon kosher salt plus a pinch
- ¼ teaspoon black pepper plus a pinch
- 8 ounces cream cheese
- ¼ cup Frank's RedHot Original hot sauce
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Wash the zucchini and cut them in half lengthwise. Using a small spoon, scoop out the seeds and flesh of the zucchini to form a small trough inside each half.
- Add the olive oil to a large skillet over medium-high heat. Cook the diced onions and carrots for about 4-5 minutes, until softened.
- Add the ground chicken to the skillet. Cook the chicken until fully cooked through, and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Add the cream cheese to the skillet and stir until the cream cheese is smooth and fully melted.
- Remove the skillet from the heat and stir in the hot sauce. Feel free to add more or less hot sauce to your family's taste.
- Drizzle a small amount of olive oil on a large baking dish. Lay the zucchini halves in a single layer and sprinkle them with a pinch of salt and pepper.
- Scoop the buffalo chicken filling into each zucchini boat, filling it to the top.
- Top each zucchini boat with shredded cheddar, and bake in the preheated oven for 15-20 minutes. The zucchini boats are done when the zucchini is tender and easy to cut through.
- Optional: garnish with chopped scallions and thinned sour cream or crema. Serve immediately.
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