Buffalo Chicken Stuffed Zucchini Boats
Buffalo Chicken Stuffed Zucchini Boats turn simple zucchini and leftover chicken into a spicy, creamy, cheesy dinner that feels fun but stays easy.
These zucchini boats are hearty without feeling heavy. The zucchini softens in the oven, the buffalo chicken filling turns warm and creamy, and the cheddar melts into golden edges on top. Greek yogurt adds tang and protein while keeping the filling rich without needing extra cream.
Why You’ll Love This Recipe
- Big buffalo flavor: Tangy hot sauce, garlic powder, and cheddar give each bite bold flavor.
- Great texture: Tender zucchini, creamy chicken, crunchy celery, and melted cheese all work together.
- Smart use of leftovers: Cooked shredded chicken turns into a fresh dinner with very little effort.
- Balanced and filling: You get lean protein, vegetables, and satisfying cheese in one simple pan.
Fabian’s Budget and Health Tip: Use leftover roast chicken or a store cooked chicken when it is on sale. Mix in plain Greek yogurt instead of extra cheese or cream to stretch the filling, add protein, and keep the boats creamy.
Ingredients (Serves 4)
- 4 medium zucchini, about 8 inches each (about 900 g total)
- 2 cups cooked shredded chicken (280 g)
- 1/2 cup buffalo sauce (120 ml)
- 1/3 cup plain Greek yogurt (80 g)
- 1 cup shredded cheddar cheese (115 g), divided
- 1/2 cup finely diced celery (50 g)
- 2 green onions, thinly sliced (20 g), plus more for topping if you like
- 1 teaspoon garlic powder (3 g)
- 1/4 teaspoon black pepper (0.5 g)
Step-by-Step Instructions
1. Prep the Oven and Zucchini
Heat the oven to 400°F (200°C). Slice each zucchini in half lengthwise. Use a small spoon to scoop out the soft center, leaving enough zucchini around the edges so the boats hold their shape.
Place the zucchini cut side up in a baking dish. The green edges should look firm and the centers should look hollow, like little canoes ready for filling.
2. Mix the Buffalo Chicken Filling
Add the shredded chicken, buffalo sauce, Greek yogurt, half of the cheddar cheese, celery, green onions, garlic powder, and black pepper to a bowl.
Stir until the chicken looks evenly coated and creamy. The mixture should smell tangy, spicy, and a little garlicky. If your buffalo sauce is very thick, stir in 1 tablespoon of water to loosen the filling.
3. Fill the Zucchini Boats
Spoon the buffalo chicken mixture into the hollowed zucchini. Press it in gently so each boat gets a generous mound without spilling too much over the sides.
Scatter the remaining cheddar cheese over the top. Some cheese may fall into the baking dish, and that is fine because those bits turn golden and savory in the oven.
4. Bake Until Tender and Golden
Bake for 22 to 28 minutes, until the zucchini is tender when pierced with a fork and the cheese is melted with golden spots. Your kitchen should smell like warm buffalo sauce and toasted cheddar.
If you want extra color, place the dish under the broiler for 1 to 2 minutes. Watch closely so the cheese bubbles and browns without burning.
5. Rest and Serve
Let the zucchini boats rest for 5 minutes before serving. This helps the creamy filling settle so each boat holds together better on the plate.
Top with extra sliced green onions if you like a fresh bite against the spicy sauce.
Expert Troubleshooting and FAQs
Why are my zucchini boats watery?
Zucchini holds a lot of moisture. Scoop out the seedy center well, and do not overbake the boats. If your zucchini are very large, pat the hollowed centers dry before filling.
Can I use canned chicken?
Yes. Drain it very well and break it up with a fork before mixing. The texture will be softer than fresh shredded chicken, but it still works for a quick budget dinner.
Is Greek yogurt necessary?
Greek yogurt makes the filling creamy and adds protein. You can use sour cream if that is what you have, but the filling will taste a little richer and less tangy.
How spicy are these zucchini boats?
That depends on your buffalo sauce. For a milder version, use less buffalo sauce and add a little more Greek yogurt. For more heat, add a splash of extra sauce after baking.
Can I make them ahead of time?
Yes. Mix the filling and scoop the zucchini up to 1 day ahead. Store them separately in the fridge. Fill and bake when you are ready so the zucchini stays firm.
Estimated Nutritional Facts
These numbers are rough estimates per serving and can change based on your buffalo sauce, chicken, yogurt, and cheese.
- Calories: about 315
- Protein: about 31 g
- Carbs: about 12 g
- Fats: about 17 g
Buffalo Chicken Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini, about 8 inches each (about 900 g total)
- 2 cups cooked shredded chicken (280 g)
- 1/2 cup buffalo sauce (120 ml)
- 1/3 cup plain Greek yogurt (80 g)
- 1 cup shredded cheddar cheese (115 g), divided
- 1/2 cup finely diced celery (50 g)
- 2 green onions, thinly sliced (20 g), plus more for topping if you like
- 1 teaspoon garlic powder (3 g)
- 1/4 teaspoon black pepper (0.5 g)
Instructions
- 1. Prep the Oven and Zucchini. Heat the oven to 400°F (200°C). Slice each zucchini in half lengthwise. Use a small spoon to scoop out the soft center, leaving enough zucchini around the edges so the boats hold their shape. Place the zucchini cut side up in a baking dish. The green edges should look firm and the centers should look hollow, like little canoes ready for filling.
- 2. Mix the Buffalo Chicken Filling. Add the shredded chicken, buffalo sauce, Greek yogurt, half of the cheddar cheese, celery, green onions, garlic powder, and black pepper to a bowl. Stir until the chicken looks evenly coated and creamy. The mixture should smell tangy, spicy, and a little garlicky. If your buffalo sauce is very thick, stir in 1 tablespoon of water to loosen the filling.
- 3. Fill the Zucchini Boats. Spoon the buffalo chicken mixture into the hollowed zucchini. Press it in gently so each boat gets a generous mound without spilling too much over the sides. Scatter the remaining cheddar cheese over the top. Some cheese may fall into the baking dish, and that is fine because those bits turn golden and savory in the oven.
- 4. Bake Until Tender and Golden. Bake for 22 to 28 minutes, until the zucchini is tender when pierced with a fork and the cheese is melted with golden spots. Your kitchen should smell like warm buffalo sauce and toasted cheddar. If you want extra color, place the dish under the broiler for 1 to 2 minutes. Watch closely so the cheese bubbles and browns without burning.
- 5. Rest and Serve. Let the zucchini boats rest for 5 minutes before serving. This helps the creamy filling settle so each boat holds together better on the plate. Top with extra sliced green onions if you like a fresh bite against the spicy sauce.
