Go Back

Buffalo Chicken Stuffed Zucchini Boats - A Spicy, Satisfying Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini (similar size, about 8–9 inches long)
  • 2 1/2 cups cooked, shredded chicken (rotisserie works great)
  • 1/2 cup buffalo wing sauce (such as Frank’s; adjust to taste)
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 tablespoons cream cheese, softened
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded sharp cheddar or Monterey Jack
  • 1 small celery stalk, finely diced (optional but classic)
  • 2 green onions, thinly sliced (plus more for topping)
  • 1 small garlic clove, minced
  • 1 tablespoon fresh parsley or chives, chopped (plus more for garnish)
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Ranch or blue cheese dressing, for drizzling (optional)
  • Crumbled blue cheese, for topping (optional, if you like it bold)

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet or 9x13-inch baking dish with parchment for easy cleanup.
  2. Prep the zucchini boats. Trim the ends, slice each zucchini lengthwise, and use a spoon to scoop out the center to create a “boat,” leaving about 1/4 inch of flesh. Save the scooped flesh if you’d like to add moisture to the filling; chop it finely and squeeze out extra water.
  3. Season the zucchini. Brush the insides with olive oil and season with a pinch of salt and pepper. Arrange them cut side up in the baking dish.
  4. Make the buffalo filling. In a bowl, mix shredded chicken, buffalo sauce, Greek yogurt, cream cheese, garlic, green onions, celery, parsley, smoked paprika, and a pinch of salt and pepper. Fold in half the mozzarella and half the cheddar. If using chopped zucchini flesh, stir in about 1/3 cup for extra juiciness.
  5. Fill the boats. Spoon the mixture evenly into the zucchini halves, mounding slightly. Top with the remaining mozzarella and cheddar.
  6. Bake. Bake for 18–22 minutes, until the zucchini is tender but not mushy and the cheese is melted and lightly golden. For a deeper color, broil for 1–2 minutes at the end, watching closely.
  7. Finish and serve. Let cool for 5 minutes. Drizzle with ranch or blue cheese dressing if you like, sprinkle with extra green onions and herbs, and add crumbled blue cheese for more punch. Serve warm.