Spicy Buffalo Chicken Zucchini Boats
Bold, cheesy, and packed with protein - these Spicy Buffalo Chicken Zucchini Boats are a low carb dinner ready in just 30 minutes. Great for meal prep and easy enough for any weeknight.
Equipment
- Baking sheet
- Mixing Bowl
- Spoon
Ingredients
- 3 medium zucchini
- 2 cups cooked shredded chicken breast
- 1/3 cup buffalo hot sauce such as Frank's RedHot
- 2 oz cream cheese softened
- 1/2 cup shredded mozzarella or cheddar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and black pepper to taste
- 2 tbsp ranch or blue cheese dressing for serving
- sliced green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Halve each zucchini lengthwise and scoop out the center with a spoon, leaving a 1/4 inch border. Brush with olive oil, season with salt and pepper, and place cut side up on the baking sheet. Roast for 10 minutes.
- Mix the shredded chicken, buffalo sauce, cream cheese, garlic powder, and onion powder in a bowl until fully combined.
- Fill each pre-baked zucchini boat with the buffalo chicken mixture and top generously with shredded cheese.
- Bake for another 12 to 15 minutes until the cheese is bubbly and the zucchini is tender.
- Drizzle with ranch or blue cheese dressing, top with green onions, and serve hot.
Notes
- Pre-bake the zucchini shells before filling to prevent sogginess.
- Rotisserie chicken works great here and saves time.
- Adjust buffalo sauce amount to control spice level.
- Store leftovers in the fridge for up to 3 days - reheat in the oven for best texture.