Go Back

Buffalo Chicken Stuffed Zucchini Boats

Buffalo chicken zucchini boats with creamy, saucy filling baked until tender. Heaped zucchini boats are topped with golden mozzarella and finished with blue cheese crumbles and ranch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 medium zucchini Halved lengthwise.
Shredded chicken
  • 2 cup cooked chicken Shredded.
Creamy buffalo filling
  • 4 oz cream cheese Softened.
  • 1 cup buffalo wing sauce Use about 1/3 cup (Frank's or similar).
  • 0.5 cup ranch dressing Divided.
  • 1 cup mozzarella cheese Shredded, divided.
  • 0.5 tsp garlic powder
  • 0.25 blue cheese crumbles
  • 2 green onions Sliced.
  • 1 celery sticks For serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and bake zucchini boats
  1. Preheat the oven to 400°F, then set out a baking dish for the zucchini boats.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving a 1/4-inch shell; place shells cut-side up in a baking dish.
  3. Bake the zucchini shells at 400°F for 20–25 minutes, until the cheese is golden and the zucchini is tender.
Make the buffalo chicken filling
  1. Mix shredded chicken with softened cream cheese, buffalo wing sauce, half the ranch, half the mozzarella, garlic powder, salt, and pepper until combined.
  2. Fill each zucchini boat with the buffalo chicken mixture and press it in.
  3. Top with the remaining mozzarella before baking.
Finish and serve
  1. Drizzle the remaining ranch over the hot boats, then top with blue cheese crumbles and green onions.
  2. Serve immediately with celery sticks on the side.

Notes

For the cleanest boats, scoop just enough zucchini so the shell stays about 1/4-inch thick; if they look watery after baking, broil 1–2 minutes to dry the tops. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended because zucchini can turn watery when thawed. To make it dairy-light, swap cream cheese and mozzarella for lactose-free or a dairy-free cream cheese alternative (blue cheese can be replaced with more ranch if needed).