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Buffalo Chicken Stuffed Zucchini Boats

Buffalo chicken zucchini boats are baked until tender zucchini boats are heaped with a creamy buffalo chicken filling, with orange-red buffalo sauce visible throughout. Finished with golden mozzarella, blue cheese crumbles, and sliced green onions for a bold, low-carb buffalo chicken dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats
  • 4 medium zucchini
buffalo chicken filling
  • 2 cups cooked chicken
  • 4 oz cream cheese
  • 1 3 cup buffalo wing sauce (Frank's or similar)
  • 0.5 cup ranch dressing (divided)
  • 1 cup mozzarella cheese, shredded (divided)
  • 0.5 tsp garlic powder
  • 0.25 blue cheese crumbles
  • 2 green onions, sliced
  • 0.25 celery sticks for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 400°F so it’s hot and ready for baking the zucchini boats.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell, then place the shells cut-side up in a baking dish.
Make the buffalo chicken filling
  1. Mix the shredded chicken with softened cream cheese, buffalo wing sauce, half the ranch, half the mozzarella, garlic powder, salt, and pepper until combined and creamy.
  2. Fill each zucchini boat with the buffalo chicken mixture, pressing it in so the filling stays mounded.
  3. Top the filled boats with the remaining mozzarella to create a golden, bubbly layer.
Bake and finish
  1. Bake for 20–25 minutes at 400°F until the cheese is golden and the zucchini is tender, using the color of the cheese as the visual cue.
  2. Drizzle with the remaining ranch, then top with blue cheese crumbles and green onions.
  3. Serve the buffalo chicken zucchini boats with celery sticks for a crisp, cooling side.

Notes

Pro tip: salt the scooped zucchini lightly and let it sit 5 minutes, then blot with a paper towel before filling to help the boats bake up tender (not watery). Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini texture softens after thawing. For a dairy-light option, use reduced-fat cream cheese and reduced-fat ranch while keeping the buffalo sauce the same.