Buffalo Chicken Zucchini Boats offer a mouthwatering twist on traditional buffalo chicken by incorporating fresh zucchini as a healthy, flavorful base. This dish perfectly balances spicy, creamy, and cheesy elements to create a satisfying meal that feels both indulgent and nourishing.
Whether you’re looking for a low-carb dinner option or a fun way to sneak veggies into your diet, these zucchini boats are a delightful choice. They come together quickly, making them perfect for busy weeknights or casual gatherings.
- Combines the bold, tangy flavors of buffalo chicken with nutritious zucchini for a guilt-free meal.
- Gluten-free and packed with protein, making it suitable for many dietary preferences.
- Quick to prepare with minimal ingredients and easily customizable to suit your spice level.
Ingredients
- Medium zucchini (2): Fresh zucchinis, sliced lengthwise and scooped to create boats, act as a nutritious, low-carb vessel for the filling.
- Cooked, shredded chicken (2 cups): Tender, shredded chicken provides a hearty and protein-rich base to complement the spicy buffalo flavor.
- Cream cheese (3 ounces): Adds creamy richness and binds the filling ingredients for smooth texture and delicious flavor.
- Ranch dressing (60 millilitres): Balances the heat with cool, tangy notes, enhancing the overall taste and creaminess of the filling.
- Shredded cheddar cheese (60 grams): Sharp and flavorful, cheddar cheese contributes depth and melts well into the chicken mixture.
- Buffalo sauce (30 millilitres): Provides bold, spicy heat that defines the classic buffalo chicken taste in the filling.
- Shredded mozzarella cheese (60 grams): Melted on top, mozzarella adds a gooey, golden finish that brings the dish together beautifully.
Instructions
- Preheat the oven
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Set your oven to 175°C (350°F) to ensure it reaches the perfect temperature for baking zucchini boats. This moderate temperature allows the zucchini to cook evenly without drying out.
- Prepare zucchini boats
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Slice the zucchinis in half lengthwise and use a small spoon to scoop out seeds and some flesh. Creating hollow boats allows room for the savory buffalo chicken filling and ensures even cooking.
- Make the buffalo chicken filling
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In a medium bowl, mix shredded chicken, cream cheese, ranch dressing, shredded cheddar cheese, and buffalo sauce. Combine thoroughly to ensure even distribution of flavors and a creamy, cohesive filling.
- Fill the zucchini halves
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Evenly spoon the buffalo chicken mixture into each hollowed zucchini half. Filling all boats equally ensures every serving gets the perfect balance of zucchini and savory filling.
- Top with mozzarella cheese
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Sprinkle shredded mozzarella cheese over the filled zucchini boats. This layer melts during baking to provide a golden, bubbly cheesy crust that is both appetizing and delicious.
- Bake until tender and golden
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Place the baking dish in the oven and bake for 20 to 24 minutes. Bake until the zucchini is fork-tender and the cheese is melted and lightly golden to achieve the best texture and flavor.
- You can adjust the spiciness by adding more or less buffalo sauce according to your preference.
- Feel free to substitute ranch dressing with blue cheese dressing for a traditional buffalo twist.
- For a vegetarian version, replace shredded chicken with cooked shredded jackfruit or a plant-based alternative.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness. Reheat in the oven or microwave until warmed through before serving for the best texture.
Serving Suggestions
Pair these buffalo chicken zucchini boats with a crisp green salad or celery sticks for a crunchy, refreshing contrast. They also work well alongside cauliflower rice or steamed vegetables for a complete low-carb meal.
- When scooping zucchini, leave a thin layer of flesh to keep the boats sturdy and prevent them from becoming too soft while baking.
- Use freshly shredded cheese instead of pre-shredded for better melting quality and flavor.
- Let the filled boats cool for a few minutes after baking to allow the flavors to meld and prevent burns.
FAQs
- Can I use frozen chicken for this recipe?
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Yes, just be sure to fully thaw and drain any excess moisture from the cooked chicken before shredding and mixing to avoid soggy filling.
- Is it possible to make this recipe dairy-free?
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Absolutely! Substitute cream cheese and cheeses with dairy-free alternatives and use a vegan ranch dressing for a dairy-free version.
- Can I prepare these zucchini boats ahead of time?
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You can assemble the boats and store them covered in the refrigerator for up to 24 hours before baking to save time.
- What can I serve as a side dish with buffalo chicken zucchini boats?
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Celery sticks, carrot sticks, or a light green salad complement the spicy flavors well and add refreshing crunch.
- Can I freeze leftovers?
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Freezing is not recommended as zucchini’s high water content may become soggy upon thawing. It’s best enjoyed fresh or refrigerated.
Buffalo Chicken Zucchini Boats
Equipment
- 1 baking dish approximately 9x13 inches (23×33 cm)
- 1 mixing bowl
- 1 Spoon for hollowing zucchini
Ingredients
- 2 medium zucchini
- 2 cups cooked shredded chicken
- 3 ounces cream cheese
- 1/4 cup ranch dressing
- 1/4 cup shredded cheddar cheese
- 2 tablespoons buffalo sauce
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Slice zucchinis lengthwise and scoop out seeds and some flesh to form hollow boats.
- Arrange zucchini halves in a 9x13 inch baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, ranch dressing, cheddar cheese, and buffalo sauce until mixed well.
- Fill each zucchini boat evenly with the chicken mixture.
- Sprinkle shredded mozzarella cheese over the tops.
- Bake for 20 to 24 minutes until zucchini is tender and cheese is golden and melted.
Notes
- Customize cheeses or add spices for varied flavors.
- Increase buffalo sauce for extra heat.
- Store leftovers in the refrigerator up to 3 days.
