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    Home » Recipes » Chicken

    Easy Buffalo Chicken Zucchini Boats

    Published: Apr 8, 2024 by Sharon Rigsby · Leave a Comment

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    Pinterest pin showing a forkful of stuffed buffalo chicken zucchini boats.

    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.

    Buffalo chicken zucchini boats on a plate with a serving skewered on a fork.

    Why I love this recipe, and you will too!

    1. Although it looks fancy, this recipe is easy to follow, with simple ingredients and minimal prep work.
    2. The ingredients are relatively inexpensive, calling for only a half pound of ground chicken for six servings.
    3. 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:

    1. Preheat the oven to 400°F.
    2. 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.
    Use a small spoon to scoop the seeds and flesh out of zucchini halves.
    1. 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.
    Cooking chopped onions and carrots in a skillet.
    1.  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.
    Ground chicken added to s skillet with cooked onions and carrots.
    1. Add the cream cheese to the skillet and stir until the cream cheese is smooth and fully melted.
    Cubes of cream cheese added to a skillet with cooked chicken, carrots, and onions.
    1. 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.
    Hot sauce added to s skillet with cream cheese, cooked chicken, carrots and onions.
    1. 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.
    Six zucchini halves in a baking dish topped with salt and pepper.
    1. Scoop the buffalo chicken filling into each zucchini boat, filling it to the top.
    Zucchini halves stuffed with a buffalo-chicken mixture.
    1. 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.
    Zucchini halves stuffed with a buffalo chicken mixture and topped with shredded cheese.
    1. Optional: garnish with chopped scallions and thinned sour cream or crema. Serve immediately.
    Six zucchini halves stuffed with buffalo chicken dip.

    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:

    • Buffalo shrimp on a plate with cocktail forks.
      Crispy Buffalo Shrimp Recipe
    • Buffalo Chicken Pasta Bake in a white square baking dish topped with panko and chopped scallions.
      Buffalo Chicken Pasta Bake (Comfort Food)
    • Spicy Shrimp Po' Boy Sandwiches topped with blue cheese crumbles
      Spicy Buffalo Shrimp Po’ Boy Sandwich
    • Buffalo Chicken Dip in a small baking dish with celery, carrots, and triscuits on the side.
      Easy Make-Ahead Buffalo Chicken Dip with Blue Cheese

    ⭐ ⭐ ⭐⭐⭐ 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!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon.

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    Two buffalo chicken zucchini board on a white plate garnished with sour cream and chopped scallions.

    Easy Buffalo Chicken Zucchini Boats Recipe

    Sharon Rigsby
    These buffalo chicken-stuffed zucchini are simple and delicious. They have a creamy and spicy chicken mixture that is just like your favorite dip. Topped with melty cheddar cheese, they are a great way to get your buffalo chicken fix along with a serving of veggies!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Main Dish
    Cuisine American
    Servings 6 servings
    Calories 274 kcal

    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.

    Notes

    When coring the zucchini, I found using a teaspoon measuring spoon easiest. A melon baller would also work well.
    You can save the inside of the zucchini for 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. After stuffing my zucchini, I usually have a small amount of filling left over. The extra filling is great with chips or veggies to dip (like buffalo chicken dip) or inside a wrap.
    Stuffed zucchini boats store and reheat well. Store leftovers in a single layer in an airtight container. They will last in the refrigerator for 3-4 days.

    Nutrition

    Calories: 274kcalCarbohydrates: 8gProtein: 13gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 80mgSodium: 419mgPotassium: 590mgFiber: 2gSugar: 5gVitamin A: 4196IUVitamin C: 19mgCalcium: 131mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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