These Buffalo chicken zucchini boats are one of my favorite meals for game day! Tender zucchinis are loaded with bold Buffalo chicken and a tangy cheese topping that melts perfectly in the oven. If you love Buffalo chicken as much as I do, you have to make these zucchini boats!
I love Buffalo chicken stuffed peppers, but why not experiment with other veggies? I had seen squash and zucchini boats before but never stuffed with succulent Buffalo chicken. This combination is a real winner and a great alternative to my favorite stuffed peppers.
What’s in This Buffalo Chicken Zucchini Boats Recipe?
- Hot Sauce: Adds the Buffalo flavor to the chicken filling. I like Frank’s RedHot, but any hot sauce will work.
- Cream Cheese: Makes the filling rich, creamy, and tangy.
- Cooked Chicken: I love this crockpot shredded chicken recipe for easy chicken that’s ready to go! A rotisserie chicken also works well.
- Zucchini: Slice them in half and core them to create the boats for your filling.
- Cheese: Blue cheese goes perfectly with the Buffalo sauce, while mozzarella melts to create a bubbly top.
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How to Store and Reheat
Once the zucchini boats cool to room temperature, you can store them in an airtight container in the fridge for 1-2 days. I recommend reheating them in the air fryer or oven.
How to Freeze
I don’t recommend freezing zucchini boats, just because the zucchini will be quite mushy upon thawing. That being said, you can absolutely freeze the filling for these boats for up to 2 months. Simply thaw the filling, spoon it into fresh zucchinis, then add cheese and bake.
Notes and Tips
- Look for zucchini that feel firm yet tender with shiny or glossy skin. Keep it in the crisper drawer of your refrigerator until you’re ready to use it.
- When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.
- You can assemble your zucchini boats earlier in the day, then store them covered in the fridge until you’re ready to bake them.
- Make sure to use a greased baking dish.
Top Reader Review
“These were fantastic! My kids love all things buffalo sauce so this was a great way to get them to eat their veggies!” – Stephanie
Buffalo Chicken Zucchini Boats Recipe
Ingredients
- ½ cup hot sauce I used Frank’s RedHot
- 4 ounces cream cheese softened (½ brick)
- 2½ cups cooked and shredded chicken
- 4 zucchini sliced in half lengthwise
- ½ cup blue cheese
- 1 cup mozzarella cheese
- Ranch or Blue Cheese Dressing optional, for drizzling
- Chopped green onion optional, for topping
Instructions
- Preheat the oven to 400℉.
- Use a spoon to hollow out the zucchini halves to make the boats. Reserve half of the zucchini pulp for the filling.4 zucchini
- In a bowl, whisk together cream cheese and hot sauce. Stir in chicken and zucchini pulp.½ cup hot sauce, 4 ounces cream cheese, 2½ cups cooked and shredded chicken
- Place zucchini boats in a greased baking dish. Sprinkle blue cheese over the top. Bake in the oven, covered, for 30 minutes. Uncover, top with mozzarella, and bake for an additional 10 minutes.½ cup blue cheese, 1 cup mozzarella cheese
- Drizzle ranch or blue cheese dressing and sprinkle chopped green onion over the top of the zucchini boats.Ranch or Blue Cheese Dressing, Chopped green onion
Notes
- You can also make this recipe with yellow squash, or even small hollowed-out eggplants.
- You can make this dish vegetarian. Use sauteed onion, rice or quinoa, diced red bell pepper, salt, pepper, shredded cheese and fresh herbs.
How to make Buffalo Chicken Zucchini Boats Step by Step
Create the boats: Chop 4 zucchinis in half. Then, use a spoon to hollow out each half. Be sure to reserve half of the zucchini pulp for the filling!
Make the filling: Stir together 1/2 cup hot sauce and 4oz softened cream cheese. Stir in 2 1/2 cups shredded chicken breast and the reserved zucchini pulp.
Assemble the boats: Place the boats on a baking sheet. Then, place an equal amount of filling into each boat. Sprinkle 1/2 cup blue cheese and 1 cup mozzarella on top.
Bake and garnish: Bake the chicken zucchini boats covered at 400°F for 30 minutes. Then, uncover and bake for another 10 minutes. Garnish with ranch or blue cheese and sprinkle with chopped green onions before serving.
I was surprised how well the chicken tasted with the zucchini! Ir really was so tasty and a hearty meal for us!
I’m glad you enjoyed them so much!!
These were easy to make and delicious to eat.
I’m so happy you loved these!
These were fantastic! My kids love all things buffalo sauce so this was a great way to get them to eat their veggies!
That’s so awesome to hear! I’m glad they loved them so much!
I am unsure of the use of the blue cheese and the mozzarella … the mozzarella is not mentioned in putting it together and it seems to me the blue cheese should be mixed with the pulp, cream cheese, hot sauce and chicken … with the mozzarella on top for baking … please help … I really want to make this recipe … thanks ..
The Mozzarella can be mixed in with bleu cheese on top! Or if you’d rather switch them, I’m sure it will still be yummy! 🙂
Was delicious. You can use either mild, medium, or hot wing sauce depending on how hot you like your chicken.
Will make again.
Thanks for sharing, Linda!