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baked buffalo chicken zucchini boats topped with green onion in a baking dish.
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4.65 from 14 votes

Buffalo Chicken Zucchini Boats Recipe

These keto-friendly Buffalo chicken zucchini boats are the perfect way to enjoy summer squash, stuffed with Buffalo shredded chicken and plenty of cheese!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 444kcal
Author: Becky Hardin

Ingredients

  • 4  large zucchini halved lengthwise*
  • ½ cup Buffalo sauce like Frank's RedHot
  • 4 ounces cream cheese ½ brick, room temperature
  • 2½ cups shredded cooked chicken **
  • ½ cup crumbled blue cheese ***
  • 1 cup shredded mozzarella cheese

For Serving (Optional):

  • ranch or blue cheese dressing
  • chopped green onion

Instructions

  • Preheat the oven to 400℉. Spray a 9x13-inch baking dish (or larger if needed) with nonstick spray, and set aside.
    spraying a baking pan with nonstick spray.
  • Use a spoon to hollow out the zucchini halves to make the boats. Reserve half of the zucchini pulp for the filling.
    4  large zucchini
    hollowed out zucchini halves, cut sides up, on a cutting board.
  • In a bowl, whisk together the cream cheese and Buffalo sauce.
    ½ cup Buffalo sauce, 4 ounces cream cheese
    stirring cream cheese and buffalo sauce in a glass bowl with a rubber spatula.
  • Stir in the chicken and zucchini pulp.
    2½ cups shredded cooked chicken
    stirring shredded chicken and zucchini pulp into spicy cream cheese in a glass bowl with a rubber spatula.
  • Place zucchini boats in a greased baking dish.
    zucchini boats cut side up in a greased baking pan.
  • Place an equal amount of the Buffalo chicken filling into each zucchini boat.
    buffalo chicken filling spooned into zucchini boats in a baking pan.
  • Sprinkle blue cheese and mozzarella over the top.
    ½ cup crumbled blue cheese, 1 cup shredded mozzarella cheese
    shredded mozzarella and crumbled blue cheese over buffalo chicken zucchini boats before baking.
  • Bake in the oven, covered, for 30 minutes. Uncover, and bake for an additional 10 minutes.
    covering a baking dish with aluminum foil.
  • 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
    gooey baked buffalo chicken zucchini boats sprinkled with chopped green onion.

Video

Notes

*Look for zucchini that are firm with glossy skin; store in the fridge until ready to use. Yellow squash or small eggplants can be used instead of zucchini.
**Rotisserie chicken works well.
***Feta or extra mozzarella can be used instead of blue cheese.
Tips:
  • Use a teaspoon to scoop zucchini, leaving about ¼-inch of flesh so the boats hold their shape.
  • Finely chop the reserved pulp, then squeeze out excess moisture before adding to the filling.
  • Lightly salt hollowed zucchini and rest 10 minutes; blot dry to prevent watery boats.
  • Buffalo sauces vary; start with ⅓ cup and add more to taste.
  • Use a greased baking dish to prevent sticking.
  • Broil for 1-2 minutes at the end for extra bubbly cheese.
  • Nutritional information does not include optional toppings.
Keto Note: Buffalo sauce brands vary, so carb counts can change depending on what you use. Frank's RedHot is a good keto-friendly brand.
Make-Ahead: You can assemble your zucchini boats earlier in the day, then store them covered in the fridge until you’re ready to bake them.
Storage: Store Buffalo chicken zucchini boats in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 13g | Protein: 37g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 1470mg | Potassium: 1145mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1381IU | Vitamin C: 58mg | Calcium: 320mg | Iron: 2mg