There’s something so satisfying about a meal that’s both hearty and fresh, and this Buffalo Chicken Zucchini Boats Recipe hits that spot perfectly. The spicy tang of buffalo sauce mixed with creamy goodness, all nestled inside tender zucchini boats—it’s a game-changer for weeknight dinners or anytime you want something flavorful and fun.
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Why You'll Love This Recipe
Honestly, I can’t get enough of this Buffalo Chicken Zucchini Boats Recipe because it’s a feast of flavors wrapped up in a healthy, low-carb package. It’s quick to make, and it feels like a little celebration on your plate.
- Flavor-packed: The combination of hot sauce, creamy mayo, and herbs creates a bite that’s punchy and comforting all at once.
- Easy to prepare: This recipe comes together quickly, especially if you use shredded rotisserie chicken like I do.
- Healthy and filling: Zucchini boats are a creative way to enjoy veggies with protein without feeling deprived.
- Customizable: You can dial down the spice or swap ingredients to match your taste and dietary preferences.
Ingredients & Why They Work
The ingredients here are simple but thoughtfully chosen to balance creaminess, heat, and herbs. Each one adds a layer of flavor or texture that turns zucchini and chicken into something memorable. When shopping, I recommend picking zucchini that are about the same size so they cook evenly and look great on the plate.
- Zucchini: Acts like a vibrant, edible boat for our filling—choose ones that are medium-sized for perfect portioning.
- Cooked shredded chicken: Using rotisserie chicken saves so much time and makes this recipe super easy after a busy day.
- Paleo mayo: Adds richness with a creamy texture perfect for blending with spices.
- Coconut cream or Greek yogurt: Offers a cooling counterpart to the hot sauce and helps bind everything together.
- Garlic powder, dried dill, dried chives, paprika: These spices layer in depth of flavor, keeping it interest-driven without overwhelming the natural ingredients.
- Lemon juice: Brightens the whole mixture, balancing richness and heat with a fresh zing.
- Hot sauce (Frank’s Red Hot): The star of the buffalo flavor, but tweak the amount depending on your heat tolerance.
Make It Your Way
I love to play around with the Buffalo Chicken Zucchini Boats Recipe depending on what I have in the fridge or how spicy I’m feeling. It’s truly flexible, and that’s part of the fun—you can make it exactly how you like it.
- Variation: One time I swapped the mayo and coconut cream for softened cream cheese—it turned out super creamy and slightly tangier, perfect for a richer twist.
- Milder option: Reduce the hot sauce or add more coconut cream if you'd rather have a gentler heat.
- Extra crunch: Sprinkle some panko breadcrumbs or crushed pork rinds on top before baking for a crispy finish.
- Make it vegan: Use shredded jackfruit or crumbled tofu with vegan mayo and non-dairy yogurt for a plant-based spin.
Step-by-Step: How I Make Buffalo Chicken Zucchini Boats Recipe
Step 1: Prep Your Zucchini Boats
Start by preheating your oven to 400°F and lining a baking pan with foil—this makes cleanup so much easier. Slice your zucchini in half lengthwise and scoop out the centers with a spoon, leaving about a half-inch rim all around. The goal is to create sturdy “boats” that hold all the delicious filling without falling apart. Lay them on your prepared pan and set aside.
Step 2: Make the Buffalo Chicken Filling
In a medium bowl, mix together shredded chicken, paleo mayo, coconut cream (or Greek yogurt), and the spices—garlic powder, dill, chives, paprika, lemon juice, and hot sauce. I always taste a tiny bit before stuffing to see if I want to tweak the heat or seasoning; balancing flavors here will make all the difference later on.
Step 3: Stuff and Bake
Spoon your buffalo chicken mix evenly into each zucchini boat, packing it gently but firmly. Pop the baking tray into the oven for about 35 minutes. You want the zucchini tender but not mushy, and the tops of the chicken mixture just starting to brown slightly. This baking step really melds the flavors and gives it that slightly roasted finish I love.
Step 4: Finish with Garnishes
Once out of the oven, I always top my boats with a dollop of paleo-friendly ranch dressing and some fresh herbs like chives or parsley. It tones down the heat and adds a fresh, green pop that’s both pretty and tasty.
Top Tip
From my time making this Buffalo Chicken Zucchini Boats Recipe, I’ve learned a few tricks that help every batch turn out just right.
- Even Zucchini Sizes: Pick zucchini that are similar in size so they cook at the same rate and look uniform on the plate.
- Don’t Over-Scoop: Leave a sturdy rim—if you scoop too deeply, the boats can get soggy or leak during baking.
- Taste the Filling: Mix and taste the chicken mixture before stuffing so you can adjust heat and seasoning easily.
- Use Foil for Easy Cleanup: Lining your pan with foil keeps things mess-free and keeps the bottom of the zucchini from sticking.
How to Serve Buffalo Chicken Zucchini Boats Recipe
Garnishes
I’m a big fan of topping these zucchini boats with fresh scallions and a little drizzle of ranch dressing—paleo-friendly if you’re sticking to that style. Sometimes I add chopped parsley or even a sprinkle of shredded sharp cheddar for extra creaminess.
Side Dishes
These boats pair beautifully with a crisp green salad or roasted sweet potatoes. On busy nights, I’ll throw together some simple quinoa or cauliflower rice to round out the meal without overshadowing the bold buffalo flavors.
Creative Ways to Present
For entertaining, I’ve arranged these zucchini boats on a large platter with colorful vegetable crudités around them—it makes for a vibrant, sharing-friendly appetizer that everyone can dive into. You can also slice them into smaller “bite-size” pieces for easy finger food.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the zucchini boats cool completely before storing them in an airtight container in the fridge. They’ll last 3-4 days comfortably—great for quick lunches or light dinners during the week.
Freezing
I’ve successfully frozen leftover stuffed zucchini boats by placing them on a baking sheet first to freeze individually, then transferring to freezer bags. When you want to eat them, thaw overnight in the fridge and reheat gently—this keeps the texture intact.
Reheating
To reheat, I like to pop the zucchini boats into a 350°F oven for about 10-15 minutes until warmed through. This method keeps them from getting soggy like microwaving can sometimes cause.
Frequently Asked Questions:
Yes! Rotisserie chicken is my go-to for convenience, but shredded cooked chicken breast or thighs work just as well. Just make sure it’s well-drained to avoid sogginess.
You can use plain Greek yogurt or a plant-based Greek-style yogurt if you’re avoiding coconut. Both give a nice creamy texture without altering the flavor too much.
It has a good, medium heat thanks to the Frank’s Red Hot sauce, but you can easily adjust it by using less hot sauce or swapping for a milder version. Topping with ranch also cools it down nicely.
You can prep the zucchini boats and filling a few hours ahead and refrigerate them separately, then assemble and bake when you’re ready to eat. This helps cut down on last-minute cooking.
Final Thoughts
This Buffalo Chicken Zucchini Boats Recipe has become one of my favorite go-to meals because it’s so easy to customize and packs a flavorful punch without needing a lot of fuss. Sharing it feels like sharing a secret weapon for healthier comfort food that everyone can enjoy. Give it a try—you might just find a new family favorite in your weeknight rotation!
Print
Buffalo Chicken Zucchini Boats Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Buffalo Chicken Zucchini Boats are a delicious low-carb, paleo-friendly dish featuring tender zucchini halves filled with a spicy buffalo chicken mixture. Perfect for a flavorful and healthy meal, these boats combine cooked shredded chicken with paleo mayo, coconut cream, and hot sauce, then baked until tender and slightly browned. Ideal for those craving bold flavors without the carbs.
Ingredients
Zucchini Boats
- 4 medium zucchini sliced in half lengthwise
Buffalo Chicken Filling
- 1 ½ lbs cooked shredded chicken breast or rotisserie chicken
- 1 cup paleo mayo
- 1 cup coconut cream or Greek Yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 ½ teaspoons dried chives
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- ¾ cup hot sauce (Frank's Red Hot recommended)
Toppings (Optional)
- Paleo-friendly ranch dressing
- Fresh chives, parsley, or scallions
Instructions
- Preheat Oven: Preheat the oven to 400°F and grease a large baking pan with foil. Set aside.
- Prepare Zucchini Boats: Use a large spoon to hollow out the centers of each zucchini half, leaving about a ½-inch rim to create boats. Place the hollowed zucchinis on the prepared baking pan and set aside.
- Make Buffalo Chicken Filling: In a medium bowl, combine shredded chicken, paleo mayo, coconut cream or Greek yogurt, garlic powder, dried dill, dried chives, paprika, lemon juice, and hot sauce. Mix well until all ingredients are fully combined.
- Fill Zucchini: Spoon the buffalo chicken mixture evenly into the prepared zucchini boats.
- Bake: Bake in the preheated oven for 35 minutes, until the zucchini is tender and the buffalo chicken topping is slightly browned.
- Serve: Top with paleo-friendly ranch dressing and garnish with fresh chives, parsley, or scallions as desired.
Notes
- Coconut cream is the thick part from the top of a can of full-fat coconut milk, but plain Greek yogurt or plant-based Greek yogurt can be used as a substitute.
- You can replace the mayo and cream/yogurt mixture with 8 ounces of softened cream cheese or dairy-free cream cheese for a creamier filling.
- Use a hot sauce of your choice and adjust the amount based on how spicy you want the dish.
- Try to select zucchini of similar size for even cooking.
- For a paleo-friendly ranch, Tessamae's brand is recommended, but any dairy-free ranch dressing will work.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg

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