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Buffalo Chicken Zucchini Boats arranged on parchment paper.

Buffalo Chicken Zucchini Boats

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  • Author: Bailey Sissom
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 zucchini boats 1x
  • Category: Main Meal
  • Method: Oven
  • Cuisine: Low Carb


This healthy buffalo chicken zucchini boat recipe is an easy dinner option made from simple ingredients and perfect for busy weeknights. Your favorite buffalo chicken dip meets crisp fresh veggies, melty cheese and a healthy drizzle of ranch dressing.


  • 4 large zucchini
  • salt 
  • pepper
  • 1 tablespoon, olive oil
  • 2 pounds ground chicken
  • 3 cloves garlic, minced
  • 1 cup plain Greek Yogurt
  • 1/2 cup buffalo sauce
  • 1 tsp garlic powder
  • 1/4 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 cup low-moisture mozzarella, shredded
  • Garlic and Fine Herb Boursin Cheese (ricotta can be substituted)


  1. Preheat oven to 400 degrees.
  2. Wash zucchini and slice in half lengthwise. Use a spoon or melon baller to hollow out the centers, leaving about 1/4" edge (reserve the flesh - chop into small pieces). Sprinkle each zucchini generously with salt and pepper and set aside. 
  3. In a saute pan, over medium-high heat, add the olive oil. Cook about 1 minute, or until heated through. Add garlic, cook until fragrant, about 1 minute. Add ground chicken, cook 5-7 minutes, stirring frequently OR until chicken is no longer pink. Add reserved zucchini flesh, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook an additional 3 minutes to soften zucchini. Remove from heat.
  4. In a small bowl, combine yogurt, buffalo sauce and garlic powder. Stir. Pour sauce onto the cooked chicken, mix well. Add mozzarella cheese and mix until fully combined. Set aside.
  5. In a small mixing bowl, combine breadcrumbs and grated parmesan. Mix and set aside. 
  6. Crumble 1/8 of the Boursin cheese into each hollowed out zucchini. Top with a generous amount of the buffalo chicken mixture. Sprinkle the breadcrumb/parmesan over the top of each stuffed zucchini. 
  7. Bake zucchini boats until golden on top, about 20 minutes. Serve immediately. 


Zucchini Boats can be made up to 1 day in advance. Follow recipe directions, but do not bake. Arrange assembled and stuffed zucchini on a baking sheet and wrap tightly with cling wrap. Store in refrigerator until ready to bake.