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Get It NowWhether 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.
Why You’ll Love This Buffalo Chicken Zucchini Boat Recipe
- Zesty buffalo chicken flavor
- Crisp zucchini with tender chicken
- Comes together in a few simple steps
- Takes just 15 minutes to prep
- Naturally low in carbs and calories
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
Tools To Make Buffalo Chicken Stuffed Zucchini Boats
- Baking Sheet – This is my favorite baking sheet to use. It would be perfect for making this delicious zucchini boat recipe.
- Skillet – This nonstick skillet set works great for cooking the chicken for these keto zucchini boats.
- Melon Baller – Use the melon baller to scoop out the center of the zucchini easily.
Buffalo Chicken Zucchini Boats
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease lightly if using foil).
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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).
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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).
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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.
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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.
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Spoon the filling into the zucchini halves. Bake 7-10 more minutes, until the chicken is golden. Garnish with chives if desired.
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Recipe Notes
Serving size: 2 zucchini boats
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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27 Comments
Deretta Austin
0We had this for dinner last night, and it was delicious! Came together quickly, wonderful flavor – a keeper!
Kelli
0I have been trying Keto for a month and failing miserably…..until I found Wholesome Yum! I bought the app without any hopes since the last two apps did not count carbs, fat, or anything else, for that matter. I was pleasantly surprised to see real food on this app AND recipes that were simple and wouldn’t break the bank. I just tried the Buffalo chicken zucchini boats and they are amazing! I made the zucchini air fryer chips as a side. This is the best meal I’ve had in a month! So good!! Thank you for giving us something that takes all the guess work out and truly fits into normal everyday living.
Lynda Thomas
0This is probably a dumb question, but… what happens to the zucchini flesh after you’ve scooped it out of the skin? Does it get mixed in with the other filling ingredients, or just not used?
Wholesome Yum M
0Hi Lynda, The zucchini centers are discarded. If you would like to incorporate them into the filling, that would work just fine.
Debbie
0These Buffalo Chicken Zucchini Boats are fantastic ! I had a ton of zucchini from the garden and this is was the perfect recipe ..Thanks !!
Roberta
0Could you please suggest a substitute for blue cheese? Two of us can’t tolerate this (not just for flavor: first of all for the impact on digestion and skin issues it gaves -weird, but that’s it)… I was thinking to try with cream cheese even if the conistence may not be the same. Do you think it could work?
This recipes looks anyway really good, and woth to be tried: I hope I’ll find an inspiaration to solve my problem with blue cheese 😉
I think it would also work pretty well with long small/medium sized aubergines (even if the carbs would be a bit more, so definitely low carb but less keto, always depending on personal macros rules and daily balance of them, but healthy and satisfying in any case). Thank you for sharing your recipes, tips and also your lightening smile in the nuew format of video that I like most the past ones (same great quality, but with a real human face, your bright smile and more wide view they make feel more involved and withing a cooking-master that is enthusiast of teaching and sharing good fellings and reassurements also to those who are always a bit skeptical about the results 😉
Wholesome Yum M
0Hi Roberta, Yes, you can use cubed cream cheese if you are not a fan of blue cheese. Enjoy!
Loreto and Nicoletta
0We have a similar dish in Italian done with ground pork or beef. Really delicious. Love that you used buffalo chicken, nice spice sitting in that lively xucchini! Thanks gor sharing!
Leslie Sawmiller
0I am obsessed with zucchini this time of year so I am always looking for healthy recipes for it! This looks amazing!
Linda
0Love this version of zucchini boats. So easy, delicious, and filling.
Chenée
0I’m so glad I found this recipe! It was so delicious and the perfect Friday night dinner for us!
Cathleen
0I love all the zucchini recipes coming out lately. This one looks perfect! Bookmarked to make this weekend, thank you so much for the recipe 🙂
Liz
0I have so many zucchinis from my garden to use up & this sounds like the perfect recipe! Will be making this over the weekend!
M
0This was a great dinner. The zucchini provided a healthy veggie, while the spicy chicken filled our bellies. Thanks for sharing!
aya
0This was easy to make and delicious! I added mozzarella instead of blue cheese because my husband is not a fan of blue cheese. It turned out amazing. I will definitely be making this again.
veenaazmanov
0Delicious, creamy, cheesy and yum. I love your innovation to making these amazing Zucchini Boats.
Jennifer
0The BEST meal everrr!!! So so yummy!
Heather
0I LOVE zucchini boats and never thought to try them with buffalo chicken – yum! Thanks for the inspiration and great tips 🙂
Toni
0Such a delicious meal! Loved how easy it is to make!
Eve
0I can always count on you for great recipes! I was looking for something to use my zucchini for and I happened to have all of the other ingredients for this recipe except for the fresh tomatoes. So I just used canned and chopped them up and it was still delicious. Thank you!!
Yvonne
0It’s just so tasty and comforting. It’s so easy to make and I’m a beginner on keto. My husband doesn’t like cheese so I gave that a miss yet it was just so alluring yum yum.
Cathy Schultz
0How do you make the buffalo sauce? I searched for the recipe on your website, but could not find it.
Maya | Wholesome Yum
0Hi Cathy, I purchased the buffalo sauce. This is the one I use.
Ellen
0Great recipe! I also made it using eggplants instead of zucchini and tonight I’m having them with pieces of steak instead of chicken. Love the versatility!
Maya | Wholesome Yum
0Thank you, Ellen!
Wholesome Yum A
0You mention sour cream in the directions, but not in the ingredients. How much sour cream?
Maya | Wholesome Yum
0Sorry about that! That sentence in the instructions was from an older version of the recipe (when I was testing). It should say mayonnaise – I’ve fixed it now and the directions should be correct. You could use sour cream if you wanted to, though.