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Buffalo Chicken Zucchini Boats - A Spicy, Satisfying Weeknight Dinner

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

Ingredients
  

  • Zucchini: 4 medium (about 8–9 inches long), halved lengthwise
  • Cooked chicken: 3 cups, shredded or finely chopped
  • Buffalo sauce: 1/2 to 3/4 cup (adjust to taste)
  • Cream cheese: 4 ounces, softened
  • Ranch or blue cheese dressing: 1/4 cup, plus more for drizzling
  • Shredded cheese: 1 to 1 1/2 cups (mozzarella, Monterey Jack, or a blend)
  • Green onions: 2–3, thinly sliced
  • Celery: 1 stalk, finely diced (optional but adds crunch)
  • Garlic powder: 1/2 teaspoon
  • Onion powder: 1/2 teaspoon
  • Salt and pepper: To taste
  • Olive oil: 1–2 teaspoons
  • Blue cheese crumbles: 1/4 cup (optional, for topping)
  • Fresh parsley or cilantro: For garnish (optional)

Method
 

  1. Prep the oven: Preheat to 400°F (200°C). Line a baking sheet or large baking dish with parchment for easy cleanup.
  2. Prep the zucchini: Halve each zucchini lengthwise. Use a spoon to scoop out the center to create “boats,” leaving a 1/4-inch border. Reserve about half of the scooped flesh, chop it, and pat dry.
  3. Season and pre-bake: Brush the zucchini boats with olive oil and sprinkle with a little salt and pepper. Bake for 8–10 minutes to soften slightly. This step helps prevent sogginess.
  4. Make the filling: In a large bowl, mix the chicken, Buffalo sauce, cream cheese, dressing, garlic powder, onion powder, diced celery, chopped zucchini flesh, and half the green onions. Taste and adjust salt, pepper, and heat.
  5. Fill the boats: Spoon the chicken mixture into each par-baked zucchini. Pack it in so each boat is well filled.
  6. Add cheese: Sprinkle shredded cheese over the top. Add blue cheese crumbles if you like that classic Buffalo vibe.
  7. Bake: Return to the oven for 12–15 minutes, until the cheese is melted and bubbly and the zucchini is tender but not mushy.
  8. Finish and serve: Let cool for 5 minutes. Drizzle with a little extra Buffalo sauce and ranch or blue cheese dressing. Garnish with remaining green onions and herbs. Serve warm.