Name: Buffalo Chicken Zucchini Boats Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium zucchini sliced in half lengthwise; 1 1/2 lbs cooked shredded chicken breast or rotisserie chicken; 1 cup paleo mayo; 1 cup coconut cream or Greek Yogurt; 1 teaspoon garlic powder; 1 teaspoon dried dill; 1 1/2 teaspoons dried chives; 1 teaspoon paprika; 1 tablespoon lemon juice; 3/4 cup hot sauce (Frank's Red Hot); Paleo-friendly ranch dressing; Fresh chives; Parsley; Scallions

Crunchy zucchini boats filled with spicy, creamy buffalo chicken—this Buffalo Chicken Zucchini Boats Recipe really hits the spot when you want something flavorful but fresh. It’s like your favorite game-day snack, just way lighter and packed with veggies!

The image shows three zucchini halves, hollowed out and placed side by side on a white plate, each filled with a shredded orange-colored chicken mixture with browned spots on top, indicating it is baked. The chicken filling has a slightly creamy texture with visible herbs, and there are small green parsley pieces sprinkled over the filling and plate. The zucchini shells have a fresh green edge with a pale green inside, resting on a white marbled surface. In the background, there is a white bowl with a red sauce that is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Zucchini Boats Recipe
Top Tip
How to Serve Buffalo Chicken Zucchini Boats Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Zucchini Boats Recipe

Why You'll Love This Recipe

Honestly, this Buffalo Chicken Zucchini Boats Recipe is one of those dishes that feels indulgent without being heavy. Whenever I make it, everyone at the table loves how it balances the spicy kick with creamy coolness, and I appreciate how simple it is to throw together—perfect for busy weeknights.

Low-carb and nutritious: Zucchini provides a fresh, light base that keeps the dish tasty but guilt-free.
Easy meal prep friendly: I love making a big batch of the buffalo chicken filling for a quick but satisfying dinner.
Flavorful and customizable: You control the heat and creaminess, so everyone can enjoy it just right.
Great for sharing: These boats look impressive and are perfect for casual dinners or game days.

Ingredients & Why They Work

This recipe’s success comes down to choosing fresh zucchini and balancing bold buffalo flavors with creamy ingredients. The shredded chicken soaks up the spices and heat, while the mayo and coconut cream (or Greek yogurt) keep things silky smooth without overpowering the veg.

Flat lay of four medium zucchinis halved lengthwise with hollowed centers, a small white bowl of shredded cooked chicken breast, a small white bowl of creamy paleo mayo, a small white bowl of thick coconut cream, a small white bowl with paprika powder, a small white bowl with dried dill, a small white bowl with dried chives, a small white bowl with garlic powder, a small white bowl of hot red buffalo sauce, a small white bowl with fresh lemon juice, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Pick medium zucchinis that are similar in size so the boats cook evenly and hold their shape well.
Cooked shredded chicken: Rotisserie chicken works perfectly here because it’s flavorful and super convenient.
Paleo mayo: Adds creaminess and tang while keeping the recipe paleo-friendly.
Coconut cream or Greek Yogurt: I usually use coconut cream for that subtle richness and dairy-free touch, but Greek yogurt is a great swap if you prefer.
Garlic powder, dried dill, dried chives, paprika: These herbs and spices boost the savory depth without fuss.
Lemon juice: Fresh lemon juice brightens the whole mixture nicely and wakes up the flavors.
Hot sauce: Frank’s Red Hot is my go-to—it brings the classic buffalo heat that everyone expects.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up this Buffalo Chicken Zucchini Boats Recipe depending on my mood or what’s in the fridge. It’s the perfect base for experimenting with spices or swapping out dairy—for example, using cream cheese instead of mayo and yogurt can turn it into a richer party appetizer.

Variation: One of my favorite tweaks is adding shredded cheddar cheese on top mid-bake—it melts into the filling and adds a delightful gooey texture.
Dietary changes: To make it dairy-free, stick with paleo mayo and coconut cream, and skip the Greek yogurt.
Heat level: Use less hot sauce if you prefer milder flavors or add a dash of cayenne pepper for extra kick.
Protein swaps: Ground turkey or pulled rotisserie pork can replace chicken if you want to mix things up.

Step-by-Step: How I Make Buffalo Chicken Zucchini Boats Recipe

The image shows several zucchini halves on a white plate, each filled with a thick layer of golden-brown shredded filling that looks baked and slightly crispy on top. The zucchini's green skin contrasts with the creamy white inside holding the orange-tinted topping, which appears to be seasoned and mixed with small green herb bits. A silver fork presses gently into one zucchini half, breaking the top layer and revealing the soft filling inside. The plate is set on a white marbled surface, with a bit of green herb garnish visible in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Hollow Out Your Zucchini Boats

Start by slicing your zucchinis in half lengthwise. Then, grab a spoon and scoop out the seeds and soft insides, aiming to leave about a ½-inch thick border all around. This “boat” shape holds the filling without leaking while baking. I like to save the scooped-out zucchini to toss into soups or sautés so nothing goes to waste.

Step 2: Mix the Buffalo Chicken Filling

In a medium bowl, combine shredded chicken, paleo mayo, coconut cream (or Greek yogurt), garlic powder, dill, chives, paprika, lemon juice, and your hot sauce. Stir it all together until the mixture is smooth and evenly blended. Taste and adjust seasoning here—it’s your chance to make it spicy, tangy, or creamy to your liking.

Step 3: Fill and Bake

Arrange your zucchini boats on a foil-lined baking pan and spoon the buffalo chicken filling into each one generously. Bake at 400°F for about 35 minutes, until the zucchini has softened and the tops of the boats have a slightly browned, bubbly look. This baking time lets the flavors meld perfectly while the zucchini becomes tender but not mushy.

Step 4: Add Finishing Touches

Once baked, I love topping mine with fresh herbs like chopped chives, parsley, or scallions for a burst of color and freshness. A drizzle of paleo-friendly ranch dressing is my go-to finishing touch for extra creaminess and cooling contrast to the heat.

Top Tip

After making this Buffalo Chicken Zucchini Boats Recipe several times, I realized how much the filling’s consistency matters. Here are a few tips that make the process smoother and the end result irresistible.

Don’t over-hollow the zucchini: Leaving at least a ½-inch edge is key to keeping the boats sturdy and not soggy.
Adjust hot sauce to taste: Start with less—you can always add more but can’t take it out once mixed.
Mix thoroughly: Make sure the filling is well combined so every bite is balanced between creamy and spicy.
Line your baking pan: Foil makes cleanup a breeze and helps prevent sticking, especially if your filling bubbles over slightly.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini Boats - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh chives and parsley over the top—it adds that pop of color and fresh herb aroma that lifts the spicy chicken. A little drizzle of ranch dressing or a dollop of sour cream works wonders to mellow out the buffalo heat if it’s a bit too fiery.

Side Dishes

I like pairing these boats with a simple green salad with a vinaigrette or some roasted sweet potatoes to round out the meal. If I want to keep it low-carb, roasted cauliflower rice or steamed broccoli are great companions that soak up extra buffalo sauce.

Creative Ways to Present

For casual gatherings, I sometimes slice the boats into smaller pieces to serve as finger foods or appetizers. Arranging them on a platter with celery sticks and excess ranch makes a colorful, game-day spread everyone can dig into without utensils.

Make Ahead and Storage

Storing Leftovers

I keep leftover zucchini boats wrapped tightly in an airtight container in the fridge. They stay good for 2-3 days, but honestly, mine rarely last that long—they’re fantastic warmed up the next day for lunch.

Freezing

While I don’t freeze them often, this recipe does freeze well if you tightly wrap individual boats in plastic wrap and then place them in a freezer bag. Thaw overnight in the fridge before reheating to help keep zucchini texture intact.

Reheating

To reheat, I prefer the oven at 350°F for about 15 minutes to get the filling warm without turning the zucchini mushy. You can use a microwave in a pinch, but the texture isn’t quite as nice.

Frequently Asked Questions:

Can I make Buffalo Chicken Zucchini Boats recipe ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge. Then, hollow out the zucchini and fill them just before baking for the freshest texture.

What’s the best way to prevent soggy zucchini boats?

Scooping out enough of the zucchini flesh to leave a sturdy border helps. Also, baking at a high enough temperature (400°F) helps evaporate excess moisture while cooking.

Can I use ground chicken instead of shredded chicken?

Yes, ground chicken works well here. Just cook it thoroughly with your spices before mixing in the creamy ingredients. The flavor profile stays delicious and you'll still get a nice texture.

How can I make this recipe dairy-free?

Switch out the Greek yogurt for coconut cream and use a paleo-friendly mayo brand. Avoid ranch or use a dairy-free ranch alternative for topping.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe holds a special place in my rotation because it’s thoughtfully simple but packs big flavors, proving you don’t need heavy carbs to enjoy a hearty meal. I hope you give it a try soon—it’s the kind of dish you’ll want to make again and again, whether for family dinners or when friends drop by for a flavorful bite. Happy cooking!