Buffalo Chicken Zucchini Boats

Free: Healthy Freezer Meals Recipe Ebook

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Whether you love zucchini or you love buffalo chicken…you’re sure to love these buffalo chicken zucchini boats! They are easy to make, creamy and spicy, and oh-so-irresistible.

If you love buffalo sauce, be sure to also try buffalo chicken meatballs, baked buffalo chicken, buffalo chicken spaghetti squash casserole, buffalo chicken soup, Instant Pot buffalo chicken dip, and buffalo cauliflower bites.

Ingredients to Make Buffalo Zucchini Boats

This section explains how to choose the best ingredients for buffalo zucchini boats, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Zucchini – Look for deep green zucchini without any dings or nicks. Yellow squash will work as well.
• Chicken – I used a free range chicken breast, but you can also use chicken thighs. If you have some already cooked shredded chicken around, you can use that as well.
• Tomato – Use a roma tomato that is deep red in color.
• Garlic – Use fresh or jarred garlic for convenience.
• Buffalo sauce – Use your favorite buffalo sauce.
• Mayonnaise – You can make homemade mayonnaise or use store-bought. I like mine made with avocado oil!
• Blue cheese – Buy a crumbled blue cheese so you can sprinkle it over the top.
• Sea salt
• Optional toppings – I used chopped fresh chives, but green onions will work great as well.

How To Make Buffalo Chicken Zucchini Boats

This section shows how to make chicken zucchini boats with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

• Saute chicken. Heat oil in a skillet and cook chicken for 1 minute, flip, then turn down heat to low and cook for another 10 minutes with the lid on. Let rest for 5 minutes, then chop.

TIP: Don’t remove lid. Keep lid on until fully cooked, as it’s steaming in the pan which will keep the chicken juicy.

• Prep zucchini. Slice zucchini length-wise and use a melon baller or spoon to partially hollow out the center of zucchini.

• Roast zucchini. Season zucchini with sea salt and bake until soft. Remove any moisture with a paper towel after cooking.

• Mix filling. Stir together buffalo sauce, mayonnaise, blue cheese, garlic, chopped tomato, and chopped chicken.

• Bake. Spoon filling into zucchini halves and bake until chicken is golden.
• Top. Sprinkle with blue cheese and chives.

Frequently Asked Questions

How to eat zucchini boats?

I don’t think there are any hard and fast rules on how to eat zucchini boats, but I think it’s easiest to use a knife and fork to cut them into pieces.

Are zucchini boats healthy?

Yes, zucchini boats are healthy. It’s a great way to include vegetables right into the meal. And they are naturally low carb, keto, and gluten-free.

Are zucchini boats keto?

These chicken stuffed zucchini boats are low carb and keto friendly, with just 5.6 grams net carbs in a serving of TWO boats.

Storage Instructions

Store zucchini boats in the refrigerator for 3-4 days.

Can zucchini boats be frozen?

Yes, you can freeze zucchini boats for 2-3 months. Freeze on a baking sheet so the filling doesn’t slide out, and then when it’s solid, you can transfer it to a freezer bag.

Reheating instructions:

Reheat the boats in a 350 degrees F oven for best results.

More Stuffed Squash Recipes

If you like this chicken zucchini boat recipe, you might also like some of these other zucchini recipes:

• Italian Sausage Zucchini Boats
• Zucchini Pizza Boats
• Beef & Mushroom Summer Squash Boats
• Spaghetti Squash Lasagna Boats

4.86 from 21 votes

Buffalo Chicken Zucchini Boats Recipe

Buffalo chicken zucchini boats make a flavorful, healthy dinner, with 7 common ingredients! Naturally low carb zucchini are stuffed with tender chicken, creamy buffalo sauce, and blue cheese.

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 3 (adjust to scale recipe)

Convert:

US Customary – Metric

Un-save Recipe Save Recipe Go Ad-Free

Recipe Video

Tap on the image below to watch the video.

Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)

Review Print

Pin

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

• 3 medium Zucchini ▢
• 1 large Boneless skinless chicken breast ▢
• 1/2 medium Roma tomato (chopped) ▢
• 3 cloves Garlic (minced) ▢
• 1/4 cup Buffalo sauce ▢
• 1/4 cup Mayonnaise ▢
• 1/4 cup Blue cheese (crumbled) ▢
• Sea salt ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease lightly if using foil).

2. Cook the chicken breast. Heat an oiled skillet over medium-high heat. Add the chicken breast, cook for one minute without moving, then flip. Cover, turn the heat to low, and cook for 10 minutes without removing the lid. Turn off the heat and leave the lid on for another 8-10 minutes, until fully cooked (don't lift the lid until at least 8 minutes have passed).

3. Meanwhile, slice the zucchini length-wise. Use a melon baller or small spoon to partially hollow out the center of each zucchini half (this is where the filling will go).

4. Arrange the zucchini on a baking sheet, cut side up. Sprinkle with sea salt. Bake for 10-15 minutes, until the zucchini are just starting to soften. Blot any accumulated moisture in the cavities with a paper towel.

5. Stir together the buffalo sauce, mayonnaise, blue cheese, minced garlic, and chopped tomato. When the chicken is done, chop it finely and add to the sauce.

6. Spoon the filling into the zucchini halves. Bake 7-10 more minutes, until the chicken is golden. Garnish with chives if desired.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!

Readers Who Liked This Easy Recipe Also Made:

• 
  Spinach Stuffed Chicken Breast Recipe
• 
  Low Carb Chicken Zucchini Casserole Recipe with Gruyere Cheese Sauce
• 
  Air Fryer Zucchini Chips Recipe
• 
  Zucchini Pizza Boats Recipe

Recipe Notes

Serving size: 2 zucchini boats

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 280

Fat 19.9g

Protein 17.8g

Total Carbs 7.8g

Net Carbs 5.6g

Fiber 2.2g

Sugar 5.3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: American

Keywords: buffalo, buffalo chicken zucchini boats, chicken, gluten-free, keto, low carb, nut-free, sugar-free, zucchini

Calories: 280 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Sign Up To Save Recipes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂