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A few weeks ago, I got a huge bag of zucchini from the farmer’s market. What do you do when you’re swimming in zucchini? You make chicken stuffed zucchini boats!
Slice a zucchini in half, carve out a bit of the center, and it makes a perfect container for all kinds of toppings. Not only do they make an easy, low carb one-pan dinner, they can also be frozen for later. That’s a must when you have more zucchini than you can eat before it goes bad. Everyone in my family likes spicy food, so this time I wanted something with a little kick.
These buffalo chicken stuffed zucchini boats are one of my favorite variations of stuffed zucchini. (If you’re looking for other ideas, try my shiitake Swiss stuffed squash or zucchini bruschetta boats.) They are incredibly savory and have a spicy kick at the same time. The chicken filling is very tender and practically melts in your mouth.
If you love buffalo chicken, they are an absolute must-try! They have the same delicious flavor, without the mess of buffalo chicken wings.
They also happen to be low carb, keto-friendly, THM approved, and gluten-free.
I was hoping we’d have leftovers of these buffalo chicken stuffed zucchini boats, but we actually didn’t. “Too good for leftovers!” My husband said. Wow, that has to be one of the best compliments.
Actually, the chicken stuffed zucchini boats were so delicious that I decided to make another batch to freeze before we left for our Europe trip. I tested freezing them once already, and was pleasantly surprised that it worked out well. A wonderful surprise despite the mayonnaise and cheese in the recipe!
Just make sure that you don’t freeze them raw, or the enzymes in the zucchini will begin to degrade the flavor. Instead, complete all except the last step in advance. Simply freeze them after adding the filling to the pre-roasted zucchini. When you’re ready to eat the chicken stuffed zucchini, you can place them in the oven frozen and just check on them occasionally. They’ll be ready when they are heated through and the filling is bubbly.
We’ll be enjoying the frozen extras of this recipe in a couple of weeks. Right now we’re in Lyon, France, and we spent last week in Paris and Provence in the South of France. I’m absolutely loving all the French food, but after heaps of crepes and foie gras, I know I’ll just want a boatload of veggies when we get back.
I’m certain that these low carb buffalo chicken stuffed zucchini boats will hit the spot. Meanwhile, I hope they help you out in using up all your zucchini. I promise, they are one of the best ways to do it!
Tools To Make Low Carb Buffalo Chicken Stuffed Zucchini:
Click the links below to see the items used to make this recipe.
- Baking Sheet – This is my favorite baking sheet to use. It would be perfect for making this delicious low carb recipe.
- Parchment Paper – Lining your baking sheet with parchment paper makes is so easy to clean up after cooking.
- Skillet – This nonstick skillet set works great for cooking the chicken for these keto zucchini boats.
Buffalo Chicken Stuffed Zucchini Boats Recipe:
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RECIPE CARD
Buffalo Chicken Stuffed Zucchini Boats (Low Carb, Gluten-Free)
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease lightly if using foil).
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).
- 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).
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.
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.
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: 1 zucchini boat
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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8 Comments
Eve
I 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
It’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
How do you make the buffalo sauce? I searched for the recipe on your website, but could not find it.
Maya | Wholesome Yum
Hi Cathy, I purchased the buffalo sauce. This is the one I use.
Ellen
Great 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
Thank you, Ellen!
Amanda
You mention sour cream in the directions, but not in the ingredients. How much sour cream?
Maya | Wholesome Yum
Sorry 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.