Spicy & Healthy Low Carb Buffalo Chicken Zucchini Boats: Your Ultimate Meal Prep Dinner!
One of my favorite new dinners, these low carb Buffalo Chicken Zucchini Boats have all the bold flavor of classic chicken wings without the unhealthy fat. They are incredibly satisfying, packed with protein and vegetables, and absolutely perfect for meal prep, making your busy weeknights a breeze! This post contains affiliate links to products I’m obsessed with.
Confession time: There’s a surprisingly intense debate about blue cheese, and I’m firmly on the side of “love it!” Some of you might be vehemently shaking your heads right now, and that’s perfectly okay. We can still be friends, even if we disagree on this deliciously pungent topic.
Before I started sharing my culinary adventures as a food blogger, I honestly had no idea blue cheese was such a polarizing ingredient. I just assumed everyone enjoyed its creamy, tangy goodness on everything, just like me! I still fondly remember my freshman year at SUNY Geneseo, when my suitemate introduced me to dipping pizza in blue cheese dressing. It was a revelation – pure happiness in every bite!
My love for blue cheese is deeply tied to my even greater obsession: Buffalo flavor. If it’s got Buffalo sauce, I’m probably going to love it. We’re talking Buffalo Chicken Nuggets, creamy Buffalo Chicken Dip, savory Buffalo Chicken Pizza, comforting Buffalo Chicken Chili, and even rich Buffalo Chicken Pasta. You name it, I’m all in! And, of course, I’ll have my side of blue cheese dressing ready and waiting, thank you very much.
And now, I’m thrilled to add these incredible Buffalo Chicken Stuffed Zucchini Boats to that ever-growing list of Buffalo favorites. They bring all the spicy, tangy, and satisfying flavors you crave from classic buffalo wings into a nutritious, low-carb package.
Seriously, how utterly delicious does this look? And for those of you who aren’t fans of blue cheese (we can still be friends, promise!), absolutely no worries at all. You can 100% leave it out or swap it for more cheddar, mozzarella, or even a sprinkle of goat cheese. These zucchini boats will still be absolutely amazing, bursting with flavor and perfectly satisfying.
The Versatility and Benefits of Zucchini Boats
While we’re discussing all my culinary loves, I must also declare my immense affection for zucchini. If you’ve been a longtime follower of my blog, you already know this, but for any newcomers: Hi, I’m Nancylynn, and I’m obsessed with zucchini! I love incorporating it into virtually everything I cook, from savory Pad Thai with zoodles, to hearty Lasagna, flavorful Taco Skillets, and even quick Enchiladas. Its mild flavor and firm texture make it an incredibly versatile vegetable.
Zucchini truly shines when it’s stuffed. Think of it as nature’s perfect, edible bowl. You can literally take almost any of your favorite meals, stuff it inside a zucchini, and you’ve got a fantastic, healthy, and low-carb dinner ready to go. I’m actually planning to update the photos for my popular 21 Day Fix Zucchini Lasagna Boats this week, but I also have a long list of other creative stuffed zucchini recipe ideas I’m eager to try out. However, this Buffalo Chicken Stuffed Zucchini recipe was so good, it simply had to come out ASAP!
How to Make Delicious & Healthy Buffalo Chicken Zucchini Boats
This meal is incredibly straightforward to prepare, and it’s a fantastic candidate for meal prepping. I love making a batch of these zucchini boats ahead of time and then baking them throughout the week for quick and healthy dinners.
Step 1: Preparing Your Chicken
First things first, you’ll need some shredded or diced chicken. I typically prep mine quickly in my Instant Pot, which makes shredding a breeze. If you don’t have an Instant Pot, no problem! A crock pot works just as well for tender, easily shreddable chicken. Alternatively, you can simply poach some chicken breast on your stovetop until cooked through. This recipe also works brilliantly with leftover grilled chicken, rotisserie chicken, or any pre-cooked chicken you have on hand, making it super flexible and perfect for using up leftovers.
Step 2: Crafting Your Zucchini Boats
While your chicken is cooking away, you can get started on your zucchini. Begin by washing your zucchinis thoroughly. Then, simply slice each zucchini down the middle, lengthwise, creating two perfect boat-like halves. This ensures a nice, even base for your delicious filling.
Next, using a spoon, gently scoop out the inner flesh and seeds from each zucchini half, creating a nice hollow cavity – your “boat”! Be careful not to scoop too deeply or puncture the skin. And here’s a pro tip: don’t toss that scooped-out zucchini flesh! While you won’t use it in this recipe, you can easily freeze it and add it to smoothies later for an extra boost of hidden veggies, or chop it finely and add it to soups, sauces, or stir-fries.
To ensure your zucchini boats are perfectly tender and to reduce the overall baking time, I recommend pre-roasting them. Line a baking sheet with parchment paper, place your zucchini halves on it, sprinkle with a pinch of salt, and roast at 400°F (200°C) for about 10-15 minutes, or until they just begin to soften. If you notice any excess moisture collecting in the boats, gently blot it away with a paper towel before adding the filling. This step is key for preventing soggy zucchini boats!
Step 3: The Irresistible Buffalo Chicken Filling
Now for the star of the show – the Buffalo chicken stuffing! This part comes together incredibly quickly. In a large bowl, simply combine cottage cheese, Greek yogurt, shredded cheddar cheese, and your favorite hot sauce. I’m a big fan of Frank’s RedHot for that classic Buffalo flavor. When your chicken is cooked and shredded, fold it into this creamy, spicy mixture.
Can we pause for a second and appreciate this deliciousness? This mixture comes together so effortlessly with just a few simple ingredients. A quick stir, and BOOM – you’ve got a fantastic, creamy, and spicy filling. Just saying, this would also make a phenomenal healthy Buffalo chicken dip!
Step 4: Assembling and Baking
Once your zucchini boats are pre-roasted and your filling is ready, it’s time to assemble! Generously load that glorious Buffalo chicken mixture into each zucchini boat. Fill them up nicely, creating a hearty and satisfying portion.
Before popping these beauties back into the oven, give them an extra layer of cheesy deliciousness. This is where I go for the crumbled blue cheese, adding that classic tangy bite. However, if blue cheese isn’t your thing, simply top them with more shredded cheddar, mozzarella, or your preferred cheese. Then, roast these bad boys for an additional 15-20 minutes, or until the zucchini is perfectly fork-tender, the filling is bubbly and heated through, and your cheese topping is beautifully melted and golden brown. For an extra crispy top, I sometimes like to broil them for the last minute or so – just keep a close eye on them to prevent burning!
Oh, hello, gorgeous! And there you have it – a perfectly baked tray of Buffalo Chicken Stuffed Zucchini Boats that will squash (oops, I swear I didn’t see that pun coming!) all your buffalo cravings while also helping you get in those essential veggies. It’s a win-win dinner!
Why You’ll Love These Low Carb Zucchini Boats
These Buffalo Chicken Zucchini Boats aren’t just delicious; they’re also a fantastic choice for a healthy lifestyle. Here’s why they’ll become a staple in your meal rotation:
- Low Carb & Keto-Friendly: By using zucchini instead of pasta or bread, this recipe naturally keeps the carb count low, making it ideal for low-carb and even Keto diets. For a cream cheese Keto option, check out this fantastic Buffalo Chicken Zucchini Boat Recipe from Wholesome Yum.
- Packed with Protein: With shredded chicken and Greek yogurt, these boats are a protein powerhouse, keeping you feeling full and satisfied longer.
- Rich in Vegetables: Zucchini provides essential vitamins, minerals, and fiber, adding a healthy dose of greens to your meal.
- Great for Meal Prep: They hold up beautifully in the fridge, making them perfect for preparing on a Sunday and enjoying throughout the week. Just reheat and eat!
- Full of Flavor, Less Fat: You get all the bold, spicy flavor of buffalo wings without the deep-fried guilt, thanks to lean chicken and Greek yogurt replacing heavier, fattier ingredients.
- Diet-Friendly: They are a perfect no-yellow meal for 21 Day Fixers and make a great 2B Mindset Dinner. For Weight Watchers, these low-carb zucchini boats are only 2-3 points each (when calculated with fat-free Greek yogurt, low-fat cottage cheese, reduced-fat cheddar, and reduced-fat blue cheese).
Frequently Asked Questions About Buffalo Chicken Zucchini Boats
Are these Buffalo Chicken Zucchini Boats Low Carb?
Yes, absolutely! This recipe is designed to be naturally low carb, making it an excellent choice for anyone following a low carb eating plan, including Keto. The zucchini acts as a perfect, nutrient-dense vessel, replacing higher-carb alternatives like bread or pasta. It’s a fantastic way to enjoy a satisfying meal without compromising your dietary goals. For my 21 Day Fix friends, this is a wonderful no-yellow meal option, and it’s also a great fit for a 2B Mindset Dinner!
Is there a sub for cottage cheese? I am not a fan.
I completely understand! Cottage cheese can be a divisive ingredient, but I promise you won’t taste it in this recipe. It’s a secret ingredient that simply makes the Buffalo Chicken mixture incredibly creamy and rich without needing cream cheese or other heavy fats. It truly melts into the filling and becomes undetectable, contributing only to the luscious texture. This is a little trick I picked up from my friend Stephanie at The Foodie and The Fix, specifically from her amazing makeover Spinach and Artichoke Dip! I recommend using a small curd cottage cheese for the best results. You could also blend the mixture before adding it to the zucchini boats if you’re truly concerned about the texture, but honestly, I find that step completely unnecessary and just adds another dish to wash!
What can I sub for the blue cheese?
If blue cheese isn’t your preferred topping, don’t worry! These zucchini boats are still incredibly flavorful without it. You can easily substitute it with more shredded cheddar cheese, which will melt beautifully and add extra cheesiness. Goat cheese is another fantastic option if you like a tangy, creamy alternative, or classic mozzarella for a milder, stretchy finish. Feel free to use any cheese you love to customize these to your taste!
Can I prepare these Buffalo Chicken Zucchini Boats ahead of time?
Yes, absolutely! These Buffalo Chicken Zucchini Boats are fantastic for meal prepping. You can prepare the chicken, scoop out the zucchini, make the filling, and even stuff the boats a day or two in advance. Store the stuffed, unbaked boats in an airtight container in the refrigerator. When you’re ready to eat, simply bake them as directed. You can also bake them completely, let them cool, and then store them in the fridge for up to 3-4 days. Reheat in the oven or microwave.
What are some serving suggestions for these zucchini boats?
These Buffalo Chicken Zucchini Boats are quite a complete meal on their own, but they pair wonderfully with a simple side salad, a bowl of steamed green beans, or some roasted broccoli. For those not strictly low-carb, a small side of brown rice or quinoa would also be delicious to soak up any extra sauce.
What other stuffed Zucchini Boat ideas do you have?
I’m always brainstorming new ways to enjoy zucchini! Besides these Buffalo Chicken Zucchini Boats, I’m working on a bunch of new ideas. Some of my favorite concepts include:
- Caprese Stuffed Zucchini Boats (think fresh tomatoes, mozzarella, basil, and balsamic glaze!)
- BBQ Stuffed Zucchini Boats (shredded BBQ chicken or pulled pork!)
- Taco Stuffed Zucchini Boats (ground turkey or beef with taco seasoning, corn, beans, and all your favorite taco toppings!)
- Kung Pao Stuffed Zucchini Boats (a spicy, savory Asian-inspired filling!)
- And of course, don’t forget my classic and beloved Lasagna Stuffed Zucchini Boats!
Buffalo Chicken Zucchini Boats
Pin Recipe
Ingredients
- Salt, pepper, garlic powder for seasoning
- 3 large to medium zucchini
- 1 lb boneless chicken breast raw or cooked and shredded or diced **see recipe for prep tips
- 1 cup 2% greek yogurt
- 1/2 cup small curd cottage cheese
- 2/3 cup shredded cheddar I use sharp
- 1/2 cup hot sauce I use Franks, plus more for drizzling
- 1/3 cup blue cheese or sub more cheddar, goat cheese, or mozzarella
- Green onion optional for garnish
Instructions
If your chicken is raw, prep first
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Sprinkle chicken with salt, pepper, and garlic powder for enhanced flavor.
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Instant Pot Method: Add 1 cup of broth or water and your raw chicken breast to your Instant Pot. Cook on high pressure for 15 minutes, then allow a full natural release. Drain well and shred the chicken using two forks.
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Oven Method: Cook chicken breast in the oven at 350°F (175°C) for 30 minutes, or until cooked through. Let it cool slightly, then dice or shred.
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Stovetop Method: Place chicken in a pot, cover with broth or water, and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Remove from heat, cover, and let stand for 20 minutes before dicing or shredding. Drain well.
Zucchini Boats
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While chicken is cooking, prep your zucchini. Preheat your oven to 400°F (200°C). Slice each zucchini in half, lengthwise. Using a spoon, carefully scoop out the zucchini flesh to create a boat. Save the flesh and freeze – it’s great for sneaking into smoothies or adding to other dishes!
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Line your zucchini halves onto a baking sheet (parchment paper makes for easy cleanup) or arrange them in a casserole dish. Sprinkle the zucchini boats lightly with salt. Place in the oven for 10-15 minutes or until the zucchini starts to soften slightly. If you find that any moisture collects at the bottom of the boats, carefully blot it with a paper towel or a clean kitchen towel before filling.
Filling & Final Bake
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Next, prepare the flavorful filling. In a large bowl, mix the Greek yogurt, small curd cottage cheese, hot sauce, shredded cheddar cheese, and your prepped chicken together until well combined.
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Generously spoon the Buffalo chicken mixture into each pre-roasted zucchini boat. Then, top with your choice of blue cheese or other preferred cheese (more cheddar, goat cheese, or mozzarella).
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Bake for an additional 15-20 minutes, or until the filling is hot and bubbly, the cheese topping is melted and lightly browned, and the zucchini is fork-tender. For an extra crispy, golden cheese topping, you can broil for the last minute or so (watch carefully to prevent burning!). Garnish with an extra drizzle of hot sauce and some freshly sliced green onion, if desired. Serve immediately and enjoy!
Notes
WW: 3 points (per zucchini half) [Calculated using fat free Greek yogurt, low fat cottage cheese, reduced fat cheddar cheese, and reduced fat blue cheese]
Nutrition