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Buffalo Chicken Zucchini Boats Recipe

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4.1 from 81 reviews

This Buffalo Chicken Zucchini recipe combines tender zucchini boats filled with a creamy, spicy buffalo chicken mixture topped with melted cheddar cheese. It’s a flavorful, low-carb dish perfect for a crowd or meal prep, offering a delicious twist on the classic buffalo chicken flavors with a veggie-packed base.

Ingredients

Buffalo Chicken Mixture

  • 12 ounces cream cheese
  • ⅓ cup chicken broth
  • ½ cup ranch dressing
  • ⅓ cup hot sauce
  • 1 cup cheddar cheese, shredded
  • 3 cups cooked, shredded chicken

Zucchini Boats

  • 6 medium zucchini
  • ½ cup cheddar cheese, shredded (for topping)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 375°F (190°C). Cover two sheet pans with aluminum foil and spray with cooking spray to prevent sticking.
  2. Melt Cream Cheese: Slice the cream cheese and place in a large pot with chicken broth over medium to medium-low heat. Heat gently for about 6–7 minutes, whisking as needed until the cream cheese melts completely into a smooth sauce. Avoid boiling.
  3. Add Dressings and Cheese: Stir ranch dressing and hot sauce into the melted cream cheese mixture until well combined. Then add 1 cup of shredded cheddar cheese, stirring until melted and smooth.
  4. Mix Chicken: Add the shredded cooked chicken to the pot and mix well to thoroughly coat all the chicken in the buffalo sauce. Remove the pot from heat.
  5. Prepare Zucchini Boats: Wash and dry the zucchini. Slice off the tops and bottoms, then cut each zucchini in half lengthwise. Using a large spoon, scoop out the seeds and some pulp to create hollow shells. Arrange the zucchini halves in a row on the prepared sheet pans.
  6. Fill Zucchini: Spoon 2–3 tablespoons of the buffalo chicken mixture into each zucchini half, filling them evenly.
  7. Bake Until Tender: Bake the stuffed zucchini for 25 minutes or until the zucchini is fork-tender.
  8. Add Cheese Topping: Remove the pans from the oven and sprinkle the remaining ½ cup shredded cheddar over each zucchini boat. Return to the oven and bake for an additional 5 minutes to melt the cheese.
  9. Serve: Serve warm with extra ranch dressing and hot sauce on the side for dipping or drizzling. Enjoy your flavorful buffalo chicken zucchini boats!

Notes

  • For spicier buffalo chicken, increase the hot sauce quantity or add cayenne pepper.
  • To make this recipe gluten-free, ensure your ranch dressing and hot sauce are certified gluten-free.
  • Use a non-stick spray or foil-lined pans for easier cleanup.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F for 10-15 minutes to maintain texture.

Find it online: https://justsosavory.com/buffalo-chicken-zucchini-boats-recipe/