Buffalo Chicken Stuffed Zucchini BoatsThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
These Buffalo Chicken Stuffed Zucchini Boats make a delicious meal or appetizer. I love stuffed zucchini and this recipe is one of my favorites because it’s loaded with flavor!
I’m fairly certain that 90% of the recipes here on IBC involve dessert or buffalo chicken. I can’t help what I love. It’s a problem.
Anyway, I hope you won’t be mad for long because these Buffalo Chicken Stuffed Zucchini Boats are bangin’! If you like buffalo chicken and want to find a way to get more veggies in your diet, look no further. Also, with a couple substitutions (light dressing and low-fat cheese), this recipe can be fairly healthy. I opted for the full-fat version, however, because that’s how I roll.
This recipe is my brainchild after seeing lots of stuffed zucchini recipes on Pinterest. It’s a quick and easy meal that will certainly satisfy.
And if you like this stuffed zucchini recipe, then be sure to check out my Zucchini Houdini. It’s one of my favorites!
How to Make Buffalo Chicken Stuffed Zucchini Boats:
The recipe starts off with cooked chicken breast. My favorite way to cook chicken is to put it in a sheet pan and sprinkle it with a little olive oil and salt and pepper. I bake it at 300 degrees F until it’s cooked through. This keeps the meat nice and moist. Depending on the size of the breast, it will take about 20 minutes.
While the chicken is baking, slice your zucchinis in half lengthwise and hollow out each half with a melon baller. You’ll want to save about 1/2 cup of the zucchini for your filling.
Once the chicken is cooled and cut up and the zucchinis are prepped, you’re ready to mix everything together and bake!
For the filling, I used blue cheese dressing. I also added some blue cheese crumbles. If you don’t care for blue cheese, what’s wrong with you? Ha! Just kidding. If you prefer, use ranch dressing and omit the crumbles.
Grab all the details and ingredients for this stuffed zucchini recipe below.
Want more buffalo chicken inspired recipes? Try these:
- Buffalo Chicken Roll-ups
- Buffalo Cheese Ball
- Buffalo Blue Cheese Stuffed Meatballs
- Buffalo and Blue Cheese Lit’l Smokies
I used celery and carrots in my filling as they go really well with buffalo chicken. However, if you have something else on hand, use that. You could even use a bell pepper or tomato for your “boat” if zucchini isn’t your thing.
Other than that, you’re good to go. Now you can whip up a batch of these Buffalo Chicken Stuffed Zucchini Boats in your own kitchen. Hope you enjoy them!
Buffalo Chicken Stuffed Zucchini Boats
- 2 zucchinis
- 1 pound boneless skinless chicken breast cooked and diced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 carrot shredded
- 1 stalk celery diced
- 3/4 cup shredded cheddar cheese divided
- 1/4 cup blue cheese crumbles optional
- 3 tablespoons buffalo sauce
- 3 tablespoons blue cheese or ranch dressing
- Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with cooking oil. Set aside.
- Cut each zucchini in half horizontally. Then with a melon baller (or spoon) carefully scoop out the center of the zucchini. Reserve 1/2 cup of the center and dice it up for your filling.
- In a bowl, mix together chicken, flour, salt, pepper, carrot, celery, 1/2 cup cheddar cheese, blue cheese crumbles (optional), buffalo sauce and dressing.
- Place zucchini, hollow side up, on the prepared baking sheet. Fill the boats with your buffalo chicken filling. The filling should be heaping. Sprinkle with the remaining cheddar cheese.
- Bake for about 30 minutes or until the zucchini have achieved desired softness.
Late to the party but just found this gem! I thought my family was going to kill me when I said we were having zucchini boats…. AGAIN!!! lol! This recipe was delicious! I’m not a blue cheese fan so I used ranch. Snuck a few more carrots in because why not 😉 Thank you for a fantastic alternative during zucchini season
My husband and I have recently become fans of all the “Buffalo” recipes. This looked like an amazing way to use up leftover chicken and zucchini I just bought from the farmers market. Turned out it was just that … AMAZING!!! Thank you so much Michael for posting this to Pinterest. It is now among our favorite recipes!!!
just needed to report back and tell you that i tried this recipe, and it was one of the most well-received dishes i’ve ever made! a friend who “hates” zucchini had no problem scarfing two boats down. it’s such a wonderful dish, and i will definitely be keeping in my repertoire! thanks for the awesome recipe 🙂
These look so good, can’t wait to try it – I love anything with zucchini!
I made these for my family this week (you can’t have too many good zucchini recipes this time of year) and my non-veggie eating husband gobbled them right up! The buffalo sauce was a bit spicy for my kiddos, but I will definitely be hanging on to this recipe!! It was a great way to use up some leftover chicken and some of those zucchini that are multiplying out in the garden. Thanks for the great recipe!!
I made this dish last night and my husband and I loved it. He said, “I wasn’t going to say anything, but I didn’t think mixing buffalo chicken with zucchini was a good idea…Turns out it’s awesome!”
Yummy! I’m totally trying this.
You’ll love them Kim!
this looks SO GOOD!
You crack me up! Love you, love your recipes and I can see we are going to be BFF’s (whether you like it or not!) Can you move to the A-T-L? Oh and I am in agreement with Claireification…Bleu Cheese.
Wow these look amazing. Off to pin this and make next week one night!
Ok, I love ANYTHING with buffalo chicken and must have these ASAP. And YES!! Always Bleu Cheese, not ranch!! LOL Pinned!
I live off of chicken and desert too, well, I eat chicken so I can eat desert and feel less guilty. These look amazing!