Prepare to fall in love with an irresistible twist on comfort food with this Buffalo Chicken Zucchini Boats Recipe. Perfectly balancing spicy buffalo sauce, tender ground chicken, creamy ranch seasoning, and melty mozzarella inside tender zucchini halves, this dish is a game changer when you want something flavorful yet light. Whether you’re craving a hearty dinner or a delightful appetizer, these zucchini boats bring together bold flavors and satisfying textures that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet plays a crucial role in creating the perfect harmony of flavor, texture, and color. These essentials are easy to find and come together quickly, making prep a breeze.
- 4 medium size zucchini: The star vegetable that provides a tender, slightly sweet base for the filling while keeping things low-carb.
- 1 lb ground chicken: Lean protein that soaks up the buffalo sauce beautifully and serves as the hearty filling.
- 1/2 cup buffalo wing sauce: Brings that signature spicy kick and tangy flavor that defines the dish.
- 1/2 packet ranch seasoning (about 2 tbsp): Adds creaminess and a herbaceous backbone that balances the heat of the buffalo sauce.
- 2 cups shredded mozzarella cheese: Melts to golden perfection, creating a luscious, gooey top layer that ties everything together.
How to Make Buffalo Chicken Zucchini Boats Recipe
Step 1: Preheat the oven
Start by preheating your oven to 400 degrees Fahrenheit. This high temperature is key for cooking the zucchini just right—softening without becoming mushy, and baking the cheese until bubbly and golden.
Step 2: Prepare the zucchini
Cut each zucchini in half lengthwise and carefully scoop out the guts to create a hollow “boat” shape. This not only leaves room for the flavorful filling but also helps the zucchini cook evenly in the oven. Arrange them in a greased 9×13 baking dish so they’re ready to be stuffed.
Step 3: Cook the ground chicken
In a skillet over medium heat, cook the ground chicken until it loses all its pink color. This ensures it’s fully cooked and tender. Then, stir in the buffalo wing sauce and ranch seasoning for that unmistakable spicy and creamy flavor profile that makes this recipe truly stand out.
Step 4: Stuff the zucchini boats
Generously fill each zucchini half with the buffalo chicken mixture, packing it so every bite bursts with flavor. Then, top each boat with a hearty sprinkle of shredded mozzarella cheese to create a melty, savory crust.
Step 5: Bake to perfection
Cover the baking dish with foil to lock in moisture and bake for 30 minutes. This allows the zucchini to soften and the flavors to meld. Then, remove the foil and bake uncovered an additional 5 minutes so the cheese develops a crispy, golden finish that’s simply irresistible.
How to Serve Buffalo Chicken Zucchini Boats Recipe
Garnishes
For an extra burst of freshness and color, top your zucchini boats with chopped green onions or fresh parsley. A drizzle of ranch or blue cheese dressing on top adds cool creaminess that pairs perfectly with the spicy buffalo kick.
Side Dishes
These boats are fantastic on their own but pair beautifully with simple sides like a crisp garden salad or steamed veggies to keep the meal light. If you want something heartier, try serving with garlic bread or creamy mashed potatoes to soak up every last bit of sauce.
Creative Ways to Present
Looking to impress guests? Serve your Buffalo Chicken Zucchini Boats Recipe on a rustic wooden platter with an array of dipping sauces on the side. You can also add thinly sliced jalapeños for an extra spicy presentation or sprinkle some crumbled blue cheese over the top for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Zucchini Boats keep well in an airtight container in the refrigerator for up to 3 days. Simply cover and chill to preserve the flavors and moisture.
Freezing
If you want to save some for later, you can freeze the baked boats. Wrap each one tightly in plastic wrap and aluminum foil, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for 15-20 minutes, uncovered, until warmed through and cheese is melty again. Avoid microwaving for a soggy zucchini and less crispy topping.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! Just dice the chicken breast into small pieces and cook thoroughly before mixing with the buffalo sauce and ranch seasoning. Ground chicken just offers a convenient texture for stuffing.
How spicy is this recipe?
The heat level depends on your buffalo wing sauce choice. You can adjust by using mild, medium, or hot wing sauce according to your spice preference.
Can I make this recipe dairy-free?
You can swap mozzarella for a dairy-free cheese alternative and ensure your ranch seasoning is free of dairy. The dish will still be delicious, just with a slightly different texture.
What if I don’t have ranch seasoning?
No worries! You can substitute with a mix of garlic powder, onion powder, dried dill, and a pinch of salt for a homemade ranch flavor.
Is this recipe suitable for meal prepping?
Yes, these zucchini boats are perfect for meal prep. They store well and reheat beautifully, making them ideal for quick lunches or dinners throughout the week.
Final Thoughts
If you’re hunting for a dish that’s bursting with bold flavors and surprisingly easy to make, the Buffalo Chicken Zucchini Boats Recipe is your new go-to. It’s a delightful way to enjoy all the zesty goodness of buffalo wings with a nutritious twist. Give it a try and watch these boats disappear fast at your table!
Print
Buffalo Chicken Zucchini Boats Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Spicy and cheesy Buffalo Chicken Zucchini Boats are a delicious low-carb meal perfect for game day or weeknight dinners. Tender zucchini halves are stuffed with a flavorful mixture of ground chicken, buffalo sauce, and ranch seasoning, then baked until bubbly and topped with melted mozzarella cheese. This recipe is a crowd-pleaser that balances spicy, creamy, and savory flavors in an easy and healthy dish.
Ingredients
Zucchini Boats
- 4 medium size zucchini
Chicken Mixture
- 1 lb ground chicken
- 1/2 cup buffalo wing sauce
- 1/2 packet ranch seasoning (about 2 tbsp)
Topping
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature by the time you’re ready to bake the zucchini boats.
- Prepare Zucchini: Slice the zucchini in half lengthwise, then carefully scoop out the flesh and seeds to create hollow ‘boats.’ Place the hollowed zucchini halves in a greased 9×13-inch baking dish, ensuring they are evenly spaced.
- Cook Chicken: In a skillet over medium heat, cook the ground chicken until it is no longer pink, breaking it apart as it cooks. Once fully cooked, stir in the buffalo wing sauce and ranch seasoning until the mixture is fully combined and heated through.
- Fill Zucchini: Spoon the buffalo chicken mixture evenly into each zucchini boat, filling them generously. Then, sprinkle the shredded mozzarella cheese over the top of each filled zucchini for a melty, cheesy finish.
- Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 5 minutes to allow the cheese to brown and bubble.
- Serve: Remove the zucchini boats from the oven and let cool slightly. Serve them alone or with extra ranch dressing on the side for dipping. Enjoy your flavorful and satisfying Buffalo Chicken Zucchini Boats!
Notes
- You can substitute ground turkey or chicken breast for the ground chicken if preferred.
- Adjust the amount of buffalo wing sauce depending on your preferred spice level.
- For a crispier texture, you can broil the zucchini boats for 1-2 minutes instead of baking uncovered at the end.
- Leftover zucchini flesh can be chopped and added to the chicken mixture for extra filling.
- To make this recipe low sodium, choose a low-sodium buffalo wing sauce and ranch seasoning.
