Easy Buffalo Chicken Zucchini Boats Recipe
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!
Servings: 6 servings
Calories: 274kcal
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: 274kcal | Carbohydrates: 8g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 419mg | Potassium: 590mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4196IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 1mg