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Buffalo chicken stuffed zucchini boats served on a plate

Buffalo Chicken Zucchini Boats

An exciting twist on a classic comfort food, these zucchini boats are filled with juicy shredded chicken, zesty buffalo sauce, and creamy cheese, making them perfect for game day or a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium zucchini Sliced lengthwise and hollowed out
For the Filling
  • 2 cups cooked and shredded chicken Tender and juicy, provides heartiness
  • 3 ounces cream cheese Adds a velvety texture
  • 1/4 cup ranch dressing Aromatic and tangy
  • 1/2 cup shredded cheddar cheese Savory and sharp
  • 1/8 cup buffalo sauce Gives a fiery kick
  • 1/2 cup shredded mozzarella cheese For a gooey topping

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the zucchini lengthwise and scoop out the insides to create hollow 'boats'.
  3. Mix the cooked chicken, cream cheese, ranch dressing, cheddar cheese, and buffalo sauce in a bowl until combined.
  4. Stuff the zucchini boats with the chicken mixture and top with shredded mozzarella cheese.
Cooking
  1. Bake the zucchini boats for 20-24 minutes or until fork-tender and the cheese is bubbly.

Notes

For added flavor, mix in diced celery or green onions, or reduce the buffalo sauce for less heat. You can try other cheese blends or spices like garlic powder.