Buffalo Chicken Zucchini Boats
Cheesy and spicy zucchini boats filled with creamy buffalo chicken make a perfect low-carb dinner or appetizer, baked until bubbly and golden for a flavorful meal.
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet for baking zucchini boats
- 1 mixing bowl to combine filling ingredients
Ingredients
- 2 medium zucchinis halved lengthwise (4 halves)
- 1 cup cooked chicken shredded
- 1/4 cup buffalo sauce
- 1/3 cup cream cheese softened
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon ranch or blue cheese dressing
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional toppings: green onions parsley, extra buffalo sauce
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the centers of each zucchini half to create boats, leaving a thin border.
- Lightly salt the zucchini boats and arrange them on a baking sheet.
- In a mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper until creamy.
- Fill each zucchini boat evenly with the buffalo chicken mixture.
- Generously sprinkle shredded cheese on top of the filled zucchini boats.
- Bake for 18 to 22 minutes until the zucchini is tender and the cheese is melted and golden.
- Optionally, drizzle extra buffalo sauce on top and garnish with green onions or parsley.
- Serve hot as a light meal, snack, or side dish.
Notes
- For extra crispiness, broil for the last 2 minutes.
- Increase buffalo sauce or add chili flakes for more heat.
- Use rotisserie chicken for quicker prep.
- Mix in sour cream for a creamier texture.
- Choose full-fat cheese and ranch for keto-friendly options.