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A baking dish holds golden-brown Buffalo Chicken Zucchini Boats topped with melted cheese and green onions.

Amazing Buffalo Chicken Zucchini Boats

These Buffalo Chicken Zucchini Boats are a healthier, veggie-packed twist on classic game-day flavors. Tender shredded chicken is mixed with spicy buffalo sauce, creamy Greek yogurt, and cheese, then stuffed into hollowed zucchini halves and baked until bubbly. They're a fun, satisfying, and complete meal that feels indulgent but is full of hidden goodness.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese or feta optional
  • Extra buffalo sauce for drizzling
  • Ranch or blue cheese dressing for serving
  • Fresh chopped parsley or chives for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Measuring cups and spoons
  • Spoon (for scooping zucchini)
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Place the hollowed zucchini boats on the prepared baking sheet and lightly sprinkle with salt.
  4. 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.
  5. Divide the filling evenly among the 8 zucchini boat halves, pressing it down gently.
  6. Top each boat generously with the shredded mozzarella cheese.
  7. Bake in the preheated oven for 18-20 minutes, until the zucchini is starting to soften and the cheese is melted.
  8. 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.
  9. Remove from oven and let cool for 1-2 minutes. Drizzle with extra buffalo sauce and garnish with fresh herbs.
  10. Serve immediately with ranch or blue cheese dressing on the side for dipping.

Notes

For stability, slice a thin piece off the bottom skin of the zucchini halves to create a flat base. If the filling seems too wet, add 1-2 tablespoons of breadcrumbs or almond flour to absorb moisture. You can prep the filling and hollow the zucchini a day ahead; store separately in the fridge and assemble before baking. For a spicier version, add more buffalo sauce to the filling. These are naturally gluten-free if using a gluten-free buffalo sauce.