Easy Buffalo Chicken Zucchini Boats
These Easy Buffalo Chicken Zucchini Boats feature seasoned ground chicken mixed with tangy buffalo wing sauce and melted mozzarella cheese, stuffed into tender zucchini halves and baked until golden. Perfect for busy weeknights or meal prepping, this low-carb dish delivers spicy, satisfying flavors with minimal effort.
Save this recipe on Pinterest for later!
Print
Servings: 4 servings
Ingredients
- 4 medium zucchini halved lengthwise and scooped to create boats
- 1 pound ground chicken 93/7 lean for the best texture
- 1/2 cup buffalo wing sauce adjust to taste for extra heat or mild flavor
- 1/2 packet ranch seasoning about 2 tablespoons, or use fresh dill and garlic powder
- 2 cups shredded mozzarella cheese part-skim or whole milk, as preferred
- Optional toppings blue cheese crumbles, sliced green onions, celery leaves, or hot sauce drizzle
- Optional mix-ins diced bell peppers, crispy bacon bits, or diced red onion
Instructions
- Prepare the Zucchini
- 1. Halve and Scoop: Slice each zucchini lengthwise and use a small spoon or melon baller to carefully scoop out the center flesh, leaving about 1/4 inch of flesh around the edges to maintain structure.
- 2. Pat Dry: Place the zucchini boats on a paper towel and pat the insides dry to prevent excess moisture during baking, which helps them cook evenly and prevents sogginess.
- 3. Optional Pre-roast: For crisper boats with less moisture, roast the empty boats at 375 degrees Fahrenheit for 8-10 minutes before filling.
- Cook the Buffalo Chicken Filling
- 1. Brown the Chicken: In a large skillet over medium-high heat, add the ground chicken and cook for 5-7 minutes, breaking it into small pieces with a wooden spoon, until cooked through and no longer pink.
- 2. Add Seasonings: Reduce heat to medium and stir in the ranch seasoning and buffalo wing sauce, cooking for 1-2 minutes until the flavors meld and the mixture is evenly coated.
- 3. Combine with Cheese: Remove from heat and fold in 1 1/2 cups of the mozzarella cheese until fully incorporated.
- Assembly and Baking
- 1. Arrange in Baking Dish: Place the prepared zucchini boats skin-side down in a 9x13 inch baking dish, leaving a little space between each boat for even heat circulation.
- 2. Fill the Boats: Divide the buffalo chicken mixture evenly among the zucchini boats, mounding it slightly in the center of each.
- 3. Top with Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of each boat for a golden, melted finish.
- 4. Bake: Bake uncovered at 375 degrees Fahrenheit for 20-25 minutes, until the cheese is melted and bubbly and the zucchini is tender when pierced with a fork.