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Home » Appetizers » Buffalo Chicken Zucchini Boats

Buffalo Chicken Zucchini Boats

February 3, 2016 by Krista 15 Comments

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Buffalo chicken zucchini boats on a sheet pan

Buffalo Chicken. The words that make my husband’s ears perk up. Doesn’t matter if it’s straight up wings, a salad, sandwich, chili, poppers, or nuggets. He loves it all. So it comes as no surprise that he devoured these Buffalo Chicken Zucchini Boats.

Last year, when I made these Mini Artichoke Dip Zucchini Boats, I found that zucchini is really the perfect little vessel for stuffing any type of meat, cheese, or dip into. Plus, it’s a great healthy alternative to pita chips (my weakness!), bread, or crackers. 

How to Make the Buffalo Chicken Zucchini Boats

This recipe is quick and easy! First, add hot sauce to some shredded chicken breast. I used the slow cooker, but for a quicker turnaround, you could poach, roast, or sauté the chicken or even grab a rotisserie chicken from the deli.

Then, hollow out those zucchini halves using a spoon, and fill them with the chicken. Sprinkle some blue cheese over the top and pop them in the oven until the zucchini is tender and the cheese is softened. Put your finishing touches on the boats with another sprinkle of cheese and finely chopped celery for a nice crunch. And then, drizzle on that ranch dressing. I’m a ranch girl all the way, but I won’t judge if you’re team blue cheese!

If you want to enjoy your buffalo chicken in a healthy new way, give these zucchini boats a try!

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Buffalo chicken zucchini boats topped with blue cheese and chopped celery

Buffalo Chicken Zucchini Boats

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 12 boats 1x
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Description

A fun and healthy way to enjoy buffalo chicken! Tangy buffalo chicken stuffed inside a zucchini boats topped with crunchy celery, blue cheese, and ranch dressing.


Scale

Ingredients

  • 1 pound boneless skinless chicken breasts, cooked and shredded
  • 1/3 cup hot sauce (I used Frank’s Red Hot)
  • 6 zucchini, sliced in half lengthwise
  • 2/3 cup blue cheese
  • 1/3 cup chopped celery
  • Ranch or Blue Cheese Dressing (optional)

Instructions

  1. In a bowl, combine the shredded chicken and hot sauce.
  2. Preheat the oven to 400 degrees. Using a spoon, hollow out each zucchini half and fill with about 1/4 cup of shredded chicken. Bake in the oven, covered for 25-30 minutes.
  3. Sprinkle 1 tablespoon of blue cheese and 2 teaspoons of chopped celery over each zucchini boat.
  4. Drizzle ranch or blue cheese dressing over the top.

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Filed Under: Appetizers, Chicken, Gluten Free, Low Carb, Lunch

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Comments

  1. Megan says

    May 24, 2016 at 10:10 pm

    This was delicious! I sautéed some diced mushrooms and onions and added that to the chicken (because I add them to everything I cook). I will be adding this to my meal rotation!!

    Reply
    • Krista says

      May 26, 2016 at 11:09 am

      That’s awesome Megan! I definitely add sautéed onions to everything I cook as well 🙂

      Reply
  2. Krista says

    November 13, 2016 at 7:25 pm

    Thanks for the feedback! I’ll add a note to the recipe about precooking the zucchini. I don’t mind firmer zucchini, but I’m sure many prefer it tender so thanks for speaking up!

    Reply
    • Krista says

      May 17, 2017 at 11:54 am

      Oh wow that is QUITE excessive! Thanks for bringing that to my attention, Sarah.

      Reply
  3. timothyf7 says

    February 23, 2019 at 12:57 pm

    Good idea. Definitely, need to pre-cook the Zucchini with this method. My only suggestion to be more economical and get more of the vegetable’s nutrients is to save the inside of the zucchini and mix it in the recipe too. I have been making Italian Zucchini Boats for longer than I want to admit. I use Ground beef with Italian spices and the inside of the Zucchini added to it, (Shredded, by using a fork instead of a spoon to remove the inside. I cook it all at once. No waste!

    Reply
    • Krista says

      February 25, 2019 at 3:07 pm

      That’s a great idea to use the inside of the zucchini in the filling. I’m all for eliminating waste and bulking up my meals with more nutrition so I will need to try that out when I make this recipe again. Thanks for sharing your thoughts and your Italian zucchini boat recipe…it sounds wonderful!

      Reply

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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