Go Back
buffalo chicken zucchini boats

Buffalo Chicken Zucchini Boats

Charlotte Miller
Buffalo chicken zucchini boats are a healthy, low-carb meal combining spicy buffalo chicken with fresh zucchini, perfect for a flavorful family dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 boats
Calories 220 kcal

Ingredients
  

  • 4 medium zucchini halved lengthwise and scooped out
  • 2 cups shredded chicken pre-cooked, such as rotisserie chicken
  • 1/2 cup Greek yogurt plain, non-fat
  • 1/3 cup buffalo sauce adjust to taste
  • 1 cup shredded cheddar cheese divided
  • salt and pepper to taste
  • cooking spray for baking sheet

Instructions
 

Prepare the Zucchini

  • Preheat oven to 375°F (190°C).
  • Wash zucchini, slice lengthwise, and scoop out the insides with a spoon or melon baller, leaving a 1/4-inch thick shell.
  • Place zucchini halves on a baking sheet, spray with cooking spray, and season with salt and pepper.
  • Bake zucchini for 10 minutes, then remove and pat dry with a paper towel to remove excess moisture.

Prepare the Filling

  • In a bowl, combine shredded chicken, Greek yogurt, buffalo sauce, and half of the shredded cheddar cheese. Dice the scooped-out zucchini and add to the mixture. Adjust seasoning to taste.

Assemble and Bake

  • Fill each zucchini boat with the buffalo chicken mixture and sprinkle with remaining cheddar cheese.
  • Bake for 20-25 minutes, until cheese is melted and bubbly and zucchini is tender.
  • Let cool slightly before serving.

Notes

  • Adjust buffalo sauce to control spice level.
  • Add extra veggies like diced bell peppers or onions for more flavor.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Ideal_Tasty