The bold flavors of buffalo chicken, creamy ranch, and gooey melted cheese meet the fresh crunch of baked zucchini in this crowd-pleasing, low-carb dish. These Buffalo Chicken Zucchini Boats are not only delicious but also a fun and flavorful way to get more veggies into your dinner routine.
Perfect for meal prep or a weeknight dinner, these zucchini boats are endlessly customizable. Use leftover chicken, swap in your favorite cheese, or drizzle with blue cheese instead of ranch for a twist. Whether you’re trying to eat cleaner or just love bold, spicy flavors, this dish hits every mark. One bite and you’ll be hooked.
Full Recipe:
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4 medium zucchini, sliced in half lengthwise
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1 tablespoon olive oil
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3 teaspoons garlic, minced
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⅓ cup red onion, diced
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3 cups cooked rotisserie chicken, shredded
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1 cup plain Greek yogurt
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½ cup buffalo hot sauce
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⅓ cup ranch dressing
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½ cup shredded mild cheddar cheese
Topping
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¾ cup shredded cheddar cheese
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2 tablespoons green onions, chopped
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1 small Roma tomato, diced
Optional Garnish
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Extra ranch dressing
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Extra buffalo sauce
Directions:
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Preheat your oven to 400°F (200°C).
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Prepare a baking sheet with aluminum foil and non-stick spray.
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Slice each zucchini in half lengthwise. Using a spoon, carefully hollow out the center of each half, removing seeds and creating a boat shape.
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In a skillet over medium heat, add olive oil and diced red onion. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 more minute.
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Remove the skillet from heat. Stir in shredded chicken, Greek yogurt, buffalo hot sauce, ranch dressing, and ½ cup cheddar cheese until fully combined.
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Spoon the buffalo chicken mixture into each hollowed zucchini boat evenly.
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Sprinkle remaining ¾ cup cheddar cheese over the tops.
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Tent the baking sheet loosely with foil, being careful not to touch the tops of the zucchini boats.
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Bake for 45–50 minutes, or until zucchini is tender and cheese is fully melted.
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Remove foil and broil for 2–3 minutes until the cheese turns golden brown.
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Remove from oven and top with chopped tomatoes, green onions, and optional drizzles of buffalo sauce and ranch. Serve hot.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 358 kcal | Servings: 8 servings
What Are Buffalo Chicken Zucchini Boats?
Buffalo Chicken Zucchini Boats are a flavorful and satisfying dish that brings together the bold heat of buffalo chicken with the light freshness of baked zucchini. In essence, it’s a healthier twist on classic comfort food—think buffalo wings, but served in a nutrient-rich, low-carb zucchini vessel.
Each zucchini half is hollowed out and packed with a savory mixture of shredded rotisserie chicken tossed in buffalo sauce, Greek yogurt, cheddar cheese, and ranch dressing. After baking until golden and bubbling, they’re topped with fresh green onions, diced tomatoes, and additional drizzles of ranch or buffalo sauce to taste. The result is a spicy, creamy, cheesy meal that’s equal parts indulgent and nourishing.
Why You’ll Love This Recipe
This dish checks off so many boxes for a busy home cook or health-conscious eater. It’s quick to prepare, visually appealing, packed with protein, and rich in flavor. Here are just a few reasons it stands out:
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Low-carb & keto-friendly: By replacing bread, pasta, or tortillas with zucchini, you significantly reduce the carb content without sacrificing satisfaction.
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Great use for leftover chicken: Rotisserie chicken or leftover grilled chicken makes this recipe fast and fuss-free.
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Balanced flavor profile: The spicy tang of buffalo sauce is mellowed by creamy Greek yogurt and ranch dressing, with cheddar cheese adding a comforting melt.
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Meal prep-friendly: You can make a large batch ahead of time, store in the fridge, and reheat for easy lunches or dinners throughout the week.
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Family favorite: Even picky eaters who shy away from vegetables might be won over by the cheesy, spicy filling and fun presentation.
The Story Behind the Dish
Zucchini boats have become a popular trend in healthy cooking as people look for creative ways to enjoy vegetables without sacrificing comfort and taste. The combination of zucchini and buffalo chicken likely emerged from the fusion of two crowd-pleasers: spicy chicken wings and low-carb meal planning.
The inspiration behind this specific version came during peak zucchini season, when garden harvests overflow with fresh squash. With the popularity of homemade buffalo sauce on the rise, blending the two into one meal was a natural, delicious evolution. This recipe, originally from the food blog I Am Baker, highlights the versatility of zucchini as a base for bold flavors, while also celebrating homemade sauces and rustic, seasonal ingredients.
Health Benefits of Using Zucchini
Zucchini, or courgette, is a summer squash that’s often overlooked despite its versatility and impressive nutritional profile. It’s low in calories, high in fiber, and packed with vitamins such as A, C, and potassium.
By using zucchini as a base in this recipe, you:
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Cut down on empty carbs (compared to bread or rice)
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Add more fiber, aiding digestion and promoting fullness
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Increase water intake through food, as zucchini has high water content
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Support eye health and immune function through antioxidants and vitamins
It’s also naturally gluten-free, making it an excellent option for people with dietary restrictions or those trying to eat cleaner.
Flavor & Texture
These zucchini boats offer an incredible contrast in textures. The zucchini becomes soft and slightly sweet as it bakes, while the buffalo chicken mixture remains creamy, spicy, and gooey with melted cheese. The topping of fresh green onions and diced tomatoes adds a pop of freshness and crunch that balances out the richness of the filling.
The heat from the buffalo sauce is pronounced but not overpowering, especially when softened by Greek yogurt and ranch. This makes the dish enjoyable for a wide range of spice tolerances. If you’re looking to dial it up or down, the hot sauce amount can easily be adjusted to taste.
Customization Ideas
One of the best aspects of this dish is how adaptable it is. Whether you’re looking to cater to dietary preferences or simply want to use up what’s in your fridge, here are a few popular modifications:
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Make it vegetarian: Swap out chicken for mashed chickpeas, cooked lentils, or plant-based chicken.
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Use a different cheese: Try mozzarella, Monterey Jack, or a blend of spicy pepper jack for a little extra heat.
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Add veggies to the filling: Finely diced celery, carrots, or bell peppers will enhance the flavor and nutrition.
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Make it spicier: Add jalapeños or crushed red pepper flakes to the filling.
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Swap sauces: If you’re not a fan of ranch, use blue cheese dressing or a creamy avocado lime drizzle.
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Use yellow squash: This is a great substitution if zucchini isn’t in season, offering a similar texture and flavor.
Tips for Perfect Zucchini Boats
Achieving the right texture in your zucchini boats is key. Here are a few pro tips:
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Don’t over-scoop: When hollowing out the zucchini, leave about ¼ inch of flesh so it holds its shape and doesn’t become too fragile.
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Tent the foil properly: When baking, create a loose tent with foil so it doesn’t stick to the cheese on top but still traps in heat and moisture.
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Choose the right size zucchini: Medium to large zucchini work best. If using very large ones from the garden, you may need to cut them further before baking.
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Check for doneness: The boats are done when the zucchini is soft and slightly translucent on the inside, but still firm enough to pick up.
When to Serve Buffalo Chicken Zucchini Boats
This dish is incredibly versatile and works for many occasions:
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Weeknight dinner: Quick to assemble and bake, this recipe fits into a busy schedule without stress.
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Game day food: It’s a lighter alternative to wings but still brings that spicy buffalo flavor fans love.
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Potluck or party: You can make smaller boats using baby zucchini for perfect handheld appetizers.
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Meal prep: Make a batch ahead and enjoy it throughout the week—reheats beautifully in the oven or microwave.
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Low-carb lunch: These boats are filling enough for a midday meal that won’t leave you sluggish.
Storing & Reheating
Buffalo Chicken Zucchini Boats store well in the fridge for up to 4 days. Place them in an airtight container and reheat in the microwave for 1-2 minutes, or in the oven at 350°F for 10–15 minutes, covered loosely with foil.
For freezing, it’s best to freeze the cooked filling separately and assemble fresh zucchini boats when you’re ready to eat. Zucchini has high water content and can become mushy when thawed from frozen.
Serving Suggestions
To round out the meal, consider serving these zucchini boats with:
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A fresh garden salad with a light vinaigrette
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Roasted sweet potatoes or cauliflower rice
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A side of celery and carrots with extra ranch
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A simple soup like tomato basil or creamy potato (for cooler evenings)
And for drinks? Iced tea, lemon water, or a cold lager pairs perfectly to offset the spice!
Conclusion
Buffalo Chicken Zucchini Boats are everything we love in a recipe: bold flavors, nutritious ingredients, easy prep, and adaptable to any lifestyle. It brings the best of comfort food—melty cheese, creamy chicken, spicy buffalo kick—into a lighter, vegetable-forward meal that doesn’t feel like you’re sacrificing anything.
Whether you’re aiming for healthier meals, feeding a family, or just trying something new during zucchini season, this dish delivers. And the best part? You can customize it to suit any craving—from extra spicy to extra cheesy.