AMAZING BUFFALO CHICKEN ZUCCHINI BOATS
You know that moment when you’re craving the fiery, tangy punch of buffalo wings but want something you can actually feel good about eating? That’s the exact craving these Buffalo Chicken Zucchini Boats were born to satisfy. They take everything we love about game-day food—the spicy sauce, the tender chicken, the cool, creamy dressing—and pack it into a wholesome, veggie-forward package that’s as fun to make as it is to eat. I promise, this recipe is your new secret weapon for a delicious dinner that feels indulgent but is packed with hidden goodness.
What You’ll Need to Make Buffalo Chicken Zucchini Boats
Gathering your ingredients is the first step to kitchen success. The beauty of this recipe is its flexibility—you can use rotisserie chicken for ultimate ease, or leftover grilled chicken. Let’s get everything on the counter.
For the Zucchini Boats & Filling
- 4 medium zucchini (about 7-8 inches long)
- 2 cups cooked chicken, shredded or diced
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup shredded Monterey Jack cheese (or a cheddar blend)
- 1/4 cup finely diced celery
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
For the Topping & Serving
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese or feta (optional, but highly recommended!)
- Extra buffalo sauce for drizzling
- Ranch or blue cheese dressing for serving
- Fresh chopped parsley or chives for garnish
Prepping Your Zucchini: The Foundation
This is the only “knife work” in the recipe, and it’s simple. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Slice each zucchini in half lengthwise. Now, here’s the trust-building trick: we need to create a “boat.” Using a spoon, carefully scoop out the seedy center of each zucchini half, leaving a 1/4-inch thick border all around. Don’t toss those scooped-out guts! Give them a rough chop and add them right into your mixing bowl—they add moisture and bulk to the filling. Place your hollowed-out boats on the prepared baking sheet, give them a light sprinkle of salt, and set them aside while you make the magical filling.
Crafting the Irresistible Buffalo Chicken Filling
This is where the magic happens. In a large bowl, combine your shredded chicken, chopped zucchini guts, buffalo sauce, Greek yogurt (this is my healthy hack for creaminess), Monterey Jack cheese, celery, green onions, garlic powder, onion powder, and a good pinch of salt and pepper. Mix it all together until it’s beautifully cohesive. Taste it! This is your chance to adjust the heat level. Want it spicier? Add more buffalo sauce. Perfect? Let’s assemble.
Step-by-Step Assembly & Baking Instructions
Now for the fun part—loading up our boats!
- Fill ‘Em Up: Divide the buffalo chicken mixture evenly among the 8 zucchini boat halves. Press it down gently so it’s packed in nicely.
- Cheese, Please: Generously top each loaded boat with the shredded mozzarella cheese. This creates that glorious, golden-brown, bubbly crust we all love.
- First Bake: Bake in your preheated 400°F oven for 18-20 minutes. The zucchini should be starting to soften, and the cheese should be fully melted.
- The Finishing Touch (Optional but Awesome): If you’re using blue cheese or feta, sprinkle it over the boats now. Switch your oven to broil on HIGH and broil for 2-3 minutes, watching closely, until the tops are spotty brown and perfect. This step adds incredible flavor and texture.
Serving & The Ultimate Dipping Experience
Pull those gorgeous, bubbly boats out of the oven and let them cool for just a minute or two—they’re molten hot! I like to give them a final drizzle of extra buffalo sauce and a scatter of fresh herbs. Now, here’s the non-negotiable part: serve them with a big bowl of cool, creamy ranch or blue cheese dressing on the side for dipping. The contrast of the spicy, cheesy, warm boat with the cold, creamy dip is what makes this dish truly legendary. They’re a complete meal on their own with a side salad, or they shine as the star of a spread of other Party Appetizers. In fact, they pair wonderfully with a platter of Finger Foods For Parties or next to a classic Buffalo Chicken Dip for the ultimate buffalo-themed feast.
My Best Tips & Tricks for Success
As your kitchen confidante, I’ve made these enough times to know the little pitfalls. First, if your zucchini boats are rocking in the pan, just slice a tiny bit off the bottom skin to create a flat base—no more spillage! Second, if your filling seems a bit wet after mixing, you can add a tablespoon or two of breadcrumbs or almond flour to soak up excess moisture. Thinking of making these for a crowd? They are absolute perfection for game day or as part of a selection of Appetizers For Any Party. You can prep the filling and hollow the zucchini a day ahead, storing them separately in the fridge, then just assemble and bake before your guests arrive. They’re also a fantastic, lighter alternative if you’re exploring Gluten-free Party Appetizers. Don’t forget to round out your table with some irresistible Party Dips!
Why This Recipe is a Forever Favorite
What I love most about these Buffalo Chicken Zucchini Boats is how brilliantly they bridge the gap between crave-worthy comfort food and a meal that makes you feel energized. They are proof that you don’t have to sacrifice flavor for health, or fun for nourishment. They’re messy in the best way possible, deeply satisfying, and endlessly customizable. Whether it’s a busy weeknight, a casual dinner with friends, or your contribution to the big game spread, this recipe will not let you down. So grab those zucchinis, whip up that spicy filling, and get ready for the compliments to roll in. You’ve got this!
What is the purpose of scooping out the center of the zucchini and what should I do with the scooped-out parts?
Scooping out the seedy center creates a ‘boat’ to hold the filling. You should not toss the scooped-out parts; instead, chop them and add them to the filling mixture, as they add moisture and bulk.
Can I make any part of this recipe ahead of time for easier preparation?
Yes, you can prep the filling and hollow out the zucchini a day in advance. Store them separately in the refrigerator, then assemble and bake just before serving.
What can I do if my zucchini boats are unstable and rocking on the baking sheet?
To stabilize them, slice a tiny bit off the bottom skin of each zucchini half to create a flat base, which prevents spillage and rocking.
How can I adjust the recipe if the buffalo chicken filling seems too wet?
If the filling is too wet, you can add a tablespoon or two of breadcrumbs or almond flour to absorb the excess moisture.
Amazing Buffalo Chicken Zucchini Boats
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each zucchini in half lengthwise. Use a spoon to scoop out the seedy center, leaving a 1/4-inch thick border. Chop the scooped-out zucchini flesh.
- Place the hollowed zucchini boats on the prepared baking sheet and lightly sprinkle with salt.
- In a large bowl, combine the shredded chicken, chopped zucchini, buffalo sauce, Greek yogurt, Monterey Jack cheese, celery, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Divide the filling evenly among the 8 zucchini boat halves, pressing it down gently.
- Top each boat generously with the shredded mozzarella cheese.
- Bake in the preheated oven for 18-20 minutes, until the zucchini is starting to soften and the cheese is melted.
- If using, sprinkle the optional blue cheese or feta over the boats. Switch the oven to broil on HIGH and broil for 2-3 minutes, watching closely, until the tops are golden brown.
- Remove from oven and let cool for 1-2 minutes. Drizzle with extra buffalo sauce and garnish with fresh herbs.
- Serve immediately with ranch or blue cheese dressing on the side for dipping.
