Buffalo chicken zucchini boats are a flavorful stuffed zucchini recipe made with shredded chicken, buffalo sauce, and ranch seasoning. Perfect for a quick weeknight meal!
Recipe summary
Flavor/texture: Tender zucchini filled with shredded buffalo chicken, tangy ranch, and melty cheese.
Yield: 6 boats
They're easy: Ready in about 30 minutes and made with a rotisserie chicken!
Similar to: Pizza Zucchini Boats, Cheeseburger Zucchini Boats, Taco Zucchini Boats
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Ingredients and substitutions
- Zucchini - You'll need about 3 medium sized zucchini (or 4 small zucchini) for this recipe. I used a 9x13 casserole dish, so I looked for zucchini about 9 inches long that would fit perfectly into the pan and fill the space.
- Chicken - A cooked and shredded rotisserie chicken is perfect for this recipe. Any cooked, lightly seasoned chicken you have on hand will work. Crumbled and cooked ground chicken or turkey also works great.
- Sauce - Buffalo sauce, sour cream, and ranch seasoning make a tangy, warm sauce for the chicken.
- Toppings - Green onions and any melty cheese. I used cheddar, but monterey jack, pepper jack, or gruyere are also great options.
How to make zucchini boats
- Slice zucchini in half and carve out the excess flesh to create boats.
- Place in a baking dish, season with salt and pepper, and par-bake.
- Mix filling ingredients in a large bowl.
- Stuff zucchini with chicken filling and top with cheese before baking.
Storage
Leftover zucchini boats keep well for 3 to 4 days in a sealed container in the refrigerator.
To reheat, zucchini boats can be microwaved or reheated in the oven. Preheat oven to 350F. Bake boats, uncovered, for up to 20 minutes, or until warmed throughout.
Frequently asked questions
No, there's no need to peel your zucchini to make zucchini boats. In fact, the skin contains many nutrients and fiber you'd otherwise be missing out on. The skin also helps hold the shape of your boats as they bake.
Technically yes, zucchini boats can be frozen. However, zucchini releases quite a bit of water and gets a little soggy after being frozen and thawed. For best quality, I highly recommend eating your zucchini boats fresh instead of freezing and thawing.
📖 Recipe
Buffalo Chicken Zucchini Boats
Ingredients
- 3 medium zucchini, about 9-10" long
- 12 ounces cooked and shredded chicken
- ⅓ cup buffalo sauce
- ¼ cup sour cream
- 1 tablespoon ranch seasoning
- 2 green onions, sliced
- 1 cup sharp cheddar cheese
Instructions
- Preheat oven to 400℉. Lightly grease a 9x13 baking dish and set aside.
- Cut the stems off your zucchini, then slice in half lengthwise. Using a spoon, carefully scape out some of the flesh from each zucchini half and discard (or save for another recipe).
- Place into prepared 9x13 pan, cut side up. Optionally, lightly season with salt and pepper. Bake for 10 minutes.
- Meanwhile, in a bowl combine buffalo sauce, sour cream, and ranch seasoning. Add shredded chicken and green onions and toss until evenly coated. Once boats have par-baked, remove from oven and top with chicken filling. Sprinkle tops with cheddar cheese.
- Bake for 10 to 15 minutes, or until zucchini can easily be pierced through with a fork and cheese looks hot and melted.
- Optionally drizzle with ranch dressing before serving.
Recommended Equipment
Notes
- Chicken variations: Cooked and shredded chicken can be rotisserie chicken, or any cooked, lightly seasoned chicken you have on hand, including ground chicken or even ground turkey.
- Storage: Leftover zucchini boats will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or in the oven at 350 degrees Fahrenheit for 20 minutes, or until warmed throughout.
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