Spicy Buffalo Chicken Zucchini

This zucchini boat recipe transforms ordinary vegetables into delicious vessels filled with spicy buffalo chicken goodness. The combination of creamy, tangy, and spicy flavors creates a healthier alternative to traditional buffalo chicken wings while still satisfying those cravings.

I first created these zucchini boats when looking for healthier game day options that wouldn't sacrifice flavor. My husband who normally avoids vegetables actually asked for seconds and now these appear regularly in our dinner rotation.

• Medium zucchini carefully selected for uniform size to ensure even cooking
• Cooked shredded chicken provides the protein foundation and absorbs flavors beautifully
• Cream cheese creates a rich creaminess that balances the spice
• Ranch dressing adds tangy flavor that complements the buffalo sauce perfectly
• Shredded cheddar cheese brings sharpness and helps bind ingredients
• Buffalo sauce delivers that signature heat level that can be adjusted to taste
• Mozzarella cheese creates that irresistible melty topping with mild flavor

How To Make Buffalo Chicken Zucchini Boats

Prepare the zucchini

Cut zucchini lengthwise and hollow out the centers with a spoon to create boat shapes. Leave about 1/4 inch thickness around the edges to maintain structure while baking. Arrange them in your baking dish with a little space between each boat.

Mix the filling

Combine the shredded chicken with softened cream cheese first to ensure smoothness. Then fold in the ranch dressing, cheddar cheese, and buffalo sauce. The mixture should be well incorporated but still have texture. If your cream cheese is cold, microwave it for 15 seconds first for easier mixing.

Fill and top the boats

Divide the chicken mixture evenly among the hollowed zucchini halves using a spoon to pack it in. Press gently to ensure the filling adheres well. Sprinkle mozzarella cheese generously over each boat, making sure to cover the filling completely for that perfect cheesy topping.

Bake to perfection

Place in preheated oven and bake until the zucchini is tender but not mushy. The perfect doneness is when a fork easily pierces the zucchini bottom but still meets slight resistance. The cheese should be melted and developing golden spots across the surface.

The buffalo sauce is truly the star ingredient here. I always keep Frank's RedHot in my pantry specifically for this recipe. One memorable evening, I made these for friends who were skeptical about vegetable based meals, and they were shocked at how satisfying these boats were. The empty dish at the end of the night told the whole story.

Make Ahead Options

These zucchini boats are perfect for meal prep. You can prepare everything up to 24 hours in advance and refrigerate until ready to bake. Simply assemble the boats completely, cover tightly with plastic wrap, and store in the refrigerator. When ready to eat, remove from the refrigerator about 15 minutes before baking to take the chill off, then bake as directed. You may need to add 3 to 5 minutes to the baking time if starting from cold.

Flavor Variations

While the classic buffalo chicken flavor is amazing, this recipe is incredibly versatile. For a Mediterranean twist, substitute feta for cheddar, use Greek yogurt instead of cream cheese, and replace buffalo sauce with a mixture of lemon juice and olive oil. For a Mexican variation, use pepper jack cheese, add black beans and corn to the chicken, and substitute salsa for the buffalo sauce. These boats become an entirely new dish with just a few ingredient swaps.

Serving Suggestions

These zucchini boats work beautifully as either a main course or hearty appetizer. For a complete meal, serve them alongside a simple green salad dressed with a light vinaigrette to balance the richness of the filling. A side of cauliflower rice works wonderfully for those seeking a low carb option. If serving as an appetizer, consider cutting each boat in half crosswise to create bite sized portions that are perfect for sharing at parties or game day gatherings.

Recipe FAQs

→ Can I prepare buffalo chicken zucchini boats ahead of time?

Yes! You can prepare the buffalo chicken mixture and hollow out the zucchini up to 24 hours in advance. Store them separately in the refrigerator, then assemble and bake when ready to serve. This makes them perfect for meal prep or entertaining.

→ How spicy are these buffalo chicken zucchini boats?

With 30ml of buffalo sauce, these have a moderate spice level. For milder flavor, reduce the buffalo sauce to 15ml and increase the ranch dressing. For extra heat, add more buffalo sauce or mix in diced jalapeños to the chicken mixture.

→ What can I serve with buffalo chicken zucchini boats?

These boats work well as a complete meal on their own, but pair nicely with a simple green salad, cauliflower rice, or roasted vegetables. For those not counting carbs, garlic bread makes a delicious side to soak up any extra filling.

→ Can I use rotisserie chicken for this dish?

Absolutely! Rotisserie chicken is a perfect time-saving option. Simply shred the meat from a store-bought rotisserie chicken to quickly prepare the filling. It adds great flavor and makes this dish even more convenient for busy weeknights.

→ How do I store and reheat leftover zucchini boats?

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in a 175°C oven for 10-15 minutes until warmed through. Microwaving is quicker but may make the zucchini softer, so use 1-minute intervals on medium power.

→ Can I make these buffalo chicken zucchini boats vegetarian?

Yes! Replace the chicken with a plant-based alternative like chopped mushrooms, crumbled tofu, or chickpeas. Season well with the same buffalo and ranch flavors, and the boats will still be delicious and satisfying.