Buffalo Chicken Zucchini Boats
Cheesy and spicy zucchini halves stuffed with creamy buffalo chicken, baked to golden perfection. Ideal for a quick low-carb dinner or flavorful appetizer.
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet for zucchini boats
- 1 mixing bowl to mix chicken filling
- 1 spoon to scoop zucchini and fill boats
Ingredients
- 2 medium zucchinis halved lengthwise (4 halves)
- 1 cup cooked chicken shredded
- 1/4 cup buffalo sauce
- 1/3 cup cream cheese softened
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon ranch or blue cheese dressing
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: green onions parsley, extra buffalo sauce for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Scoop out the centers of each zucchini half to create boats, leaving a thin border; lightly salt the zucchini and arrange them on a baking sheet.
- In a mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper until creamy.
- Spoon the buffalo chicken mixture evenly into each zucchini boat.
- Sprinkle shredded cheese generously over the filled zucchini halves.
- Bake in the preheated oven for 18 to 22 minutes, until zucchini is tender and cheese is melted with a light golden color.
- Optionally drizzle with extra buffalo sauce and garnish with green onions or parsley before serving.
- Serve hot as a light meal, snack, or side dish alongside salad or garlic bread.
Notes
- Broil for 2 minutes at the end for extra crispy tops.
- Add chili flakes or more buffalo sauce for increased spiciness.
- Use rotisserie chicken to save prep time.
- For creamier filling, mix in a tablespoon of sour cream.
- Opt for full-fat cheese and ranch for keto-friendly version.