Go Back
To make Buffalo Chicken Stuffed Zucchini Boats, gather these main ingredients: - 4 medium zucchinis - 2 cups cooked chicken, shredded - 1/2 cup hot buffalo sauce (adjust to taste) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup celery, finely chopped - 1/4 cup green onions, chopped - Salt and pepper to taste - Olive oil for brushing Each ingredient plays a key role in creating that perfect flavor. The zucchinis serve as the perfect vessel, while the chicken provides protein and the buffalo sauce brings heat. Cream cheese adds creaminess to balance the spices. You can enhance your zucchini boats with a few extras. Consider adding: - Fresh parsley for garnish - Additional hot sauce for extra heat - Crumbled blue cheese for a classic touch These garnishes can make your dish more appealing and add even more flavor. If you need to swap some ingredients, here are a few ideas: - Use Greek yogurt instead of cream cheese for a lighter option. - Substitute shredded turkey for chicken if you prefer. - Try different cheeses, like mozzarella or pepper jack, for a unique twist. These substitutions can keep your dish fresh and exciting while still maintaining its delicious character. 1. Preheat your oven to 375°F (190°C). 2. Cut the zucchinis in half lengthwise. Scoop out the seeds to create boats. 3. Brush the inside of each zucchini boat with olive oil. Place them on a baking sheet. 4. In a bowl, mix the shredded chicken and buffalo sauce. 5. Add softened cream cheese to the bowl. 6. Stir in half of the cheddar cheese, chopped celery, and green onions. 7. Season the mixture with salt and pepper to taste. 1. Spoon the buffalo chicken mixture into each zucchini boat. 2. Top the boats with the remaining cheddar cheese. 3. Bake them in the oven for 25-30 minutes. 4. The zucchinis should be tender, and the cheese should be melted and bubbly. 5. Take them out of the oven and let them cool slightly. 6. If you like, garnish with fresh parsley for a pop of color. - Choose zucchinis that are firm and bright in color. This ensures freshness. - Make sure to scoop out enough seeds to create space for the filling. - Don't overfill the zucchini boats. Leave a little space for the cheese to melt. - Let the stuffed zucchini cool for a few minutes before serving. This helps the filling set. - Serve right away for the best flavor and texture. When picking zucchinis, look for firm ones. They should be bright green with no spots. Choose smaller zucchinis, as they are more tender. Bigger zucchinis can be watery and tough. I suggest zucchinis about 6 to 8 inches long. Fresh zucchinis will give your dish the best taste and texture. To shred chicken easily, start with cooked chicken. I prefer using rotisserie chicken for flavor. You can also boil or bake chicken breast until done. Let it cool before shredding. Use two forks to pull apart the meat. This method works well for making fine shreds. Make sure the chicken is moist for the best flavor in your zucchini boats. Buffalo sauce can be adjusted to fit your taste. If you like it spicy, use more sauce. For a milder version, mix in cream cheese before adding buffalo sauce. You can also add a bit of honey to balance the heat. This takes the edge off while keeping the flavor. Always taste the mixture before filling the zucchini boats. This way, you get the perfect spice level for everyone. {{image_2}} If you want a veggie twist on this dish, try using cooked quinoa or lentils instead of chicken. Mix these with buffalo sauce, cream cheese, and chopped veggies like bell peppers and spinach. This way, you keep the fun flavor but make it plant-based. These boats taste great and appeal to non-meat eaters. Buffalo sauce is a classic, but feel free to explore! You can swap it with barbecue sauce for a smoky taste. Ranch dressing can also work well, giving a creamy touch. Try mixing in some sriracha for a spicy kick. Each sauce adds a unique flavor to your zucchini boats, so experiment and find your favorite! To make your zucchini boats lighter, you can switch to low-fat cream cheese or Greek yogurt. For the cheese, consider using vegan cheese or nutritional yeast. Both options cut down on fat while keeping a tasty flavor. You can enjoy your dish without feeling guilty, making it a great choice for health-conscious eaters! To store leftover stuffed zucchini, let them cool first. Place them in an airtight container. Keep them in the fridge. They will stay fresh for up to three days. If you want to keep them longer, consider freezing. Reheat the stuffed zucchini in the oven for best results. Preheat the oven to 350°F (175°C). Place the zucchini on a baking sheet and cover them with foil. Heat for about 15-20 minutes until warm. You can also use the microwave. Heat them for about 2-3 minutes or until hot. To freeze your stuffed zucchini, prepare them but do not bake. Place the filled zucchini in a single layer on a baking sheet. Freeze until solid. After they are frozen, transfer them to a freezer bag. They can last up to three months in the freezer. When you’re ready to eat, bake them from frozen, adding a few extra minutes to the cooking time. Yes, you can use store-bought rotisserie chicken. It saves time and adds flavor. Just shred the chicken and mix it with the other ingredients. This shortcut makes the recipe quick and easy. Yes, this recipe is gluten-free. The main ingredients, like zucchini and chicken, do not contain gluten. Just ensure your buffalo sauce is gluten-free. Some sauces may have gluten, so check the label. Each stuffed zucchini boat has about 300 calories. This number may vary based on the amount of cheese and sauce you use. For a healthier option, you can adjust the cheese or sauce. In this post, we explored how to make buffalo chicken stuffed zucchini boats. We detailed key ingredients, cooking steps, and helpful tips. You learned ingredient swaps, variations for different diets, and storage methods for leftovers. Remember, these stuffed zucchini boats are tasty and fun to make. Feel free to get creative with flavors and ingredients. This recipe can fit many tastes and needs. Enjoy cooking and sharing your delicious creations!

Buffalo Chicken Stuffed Zucchini Boats

Discover the incredible flavor of Buffalo Chicken Stuffed Zucchini Boats! This delicious recipe combines tender zucchini with a spicy, creamy chicken filling that's sure to impress. Perfect for a healthy dinner or a satisfying appetizer, these boats are easy to make and packed with taste. Click through to explore the full recipe and get started on a mouthwatering culinary adventure that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded

1/2 cup hot buffalo sauce (adjust to taste)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup celery, finely chopped

1/4 cup green onions, chopped

Salt and pepper to taste

Olive oil for brushing

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating 'boats'. Lightly brush the zucchini boats with olive oil and place them on a baking sheet.

      In a mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the cheddar cheese, chopped celery, and green onions. Mix until everything is well incorporated.

        Season the mixture with salt and pepper to taste.

          Spoon the buffalo chicken mixture evenly into each zucchini boat.

            Top the stuffed zucchinis with the remaining shredded cheddar cheese.

              Bake in the preheated oven for 25-30 minutes, or until the zucchini are tender and the cheese is melted and bubbly.

                Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4