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!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6boats
Calories: 205kcal
Ingredients
3mediumzucchini, about 9-10" long
12 ouncescooked and shredded chicken
⅓cupbuffalo sauce
¼cupsour cream
1tablespoonranch seasoning
2green onions, sliced
1cupsharp cheddar cheese
Instructions
Preheat oven to 400 degrees Fahrenheit. 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.
Calories shown are for one boat (or one zucchini half), if your recipe makes six boats. One boat can be served as an entrée along with side dish(es), or two boats can serve as a complete meal on their own.
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.
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.