Name: Buffalo Chicken Zucchini Boats Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium zucchini sliced in half lengthwise; 1 1/2 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 1/2 teaspoons dried chives; 1 teaspoon paprika; 1 tablespoon lemon juice; 3/4 cup hot sauce (Frank's Red Hot recommended); Paleo-friendly ranch dressing; Fresh chives, parsley, or scallions

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.

The image shows three zucchini halves arranged side by side on a white plate, each filled with a shredded orange-colored chicken mixture that has a slightly crispy surface. The zucchini flesh is light green and smooth, forming a hollow base for the filling. The chicken filling has visible herbs scattered lightly on top and is cooked to a golden-brown with small darker spots indicating slight roasting. Fresh green parsley sprigs are placed near the bottom edge of the plate, which is set on a white marbled textured surface. In the background, a white bowl with a red sauce is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Zucchini Boats Recipe
Top Tip
How to Serve Buffalo Chicken Zucchini Boats Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Zucchini Boats Recipe

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.

Flat lay of fresh whole medium zucchinis sliced lengthwise showing hollowed centers, a pile of shredded cooked chicken breast, a small white ceramic bowl of creamy paleo mayo, a small white bowl of thick coconut cream, a small white bowl of bright orange hot sauce, a small white bowl of bright yellow lemon juice, neatly arranged small piles of garlic powder, dried dill, dried chives, and paprika, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows several zucchini boats arranged close together on a white plate with a white marbled surface in the background. Each zucchini boat is halved lengthwise, with a green outer skin and a pale green inner flesh. On top of each boat is a layer of reddish-orange, baked shredded filling mixed with melted cheese, giving a slightly browned and crispy texture. Small green herb pieces are sprinkled on top for garnish. A metal fork is piercing one of the boats, lifting some of the filling. A sprig of green parsley lies next to the plate, and a white bowl with red sauce is visible in the background. Photo taken with an iphone --ar 2:3 --v 7

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

buffalo chicken zucchini boats - Serving Suggestion

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:

Can I use other types of chicken for this recipe?

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.

What can I substitute for coconut cream if I don’t like coconut?

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.

How spicy is this Buffalo Chicken Zucchini Boats Recipe?

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.

Can I make this recipe ahead of time?

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!