Buffalo Chicken Zucchini Boats

This dish came to life when I needed something quick yet full of bold comforting flavor. I had extra chicken on hand and plenty of zucchini from the garden. These buffalo chicken zucchini boats offer all the classic creamy spicy goodness of buffalo wings but with a lighter veggie-packed twist perfect for weeknights or casual get-togethers.

The first time I made these my kids devoured them and now we keep zucchini on our regular shopping list. That creamy cheesy filling with a kick is totally irresistible.

Ingredients

• Zucchini: fresh and firm holds shape well when baked and scooped into boats
• Shredded chicken: pre cooked rotisserie works best for tenderness and convenience
• Cream cheese: adds creamy tangy texture block style gives best results
• Ranch dressing: brings herby coolness real buttermilk brands add more flavor
• Shredded cheddar: gives sharpness and strong melt grate it fresh if possible
• Buffalo sauce: adds spicy tangy punch adjust to your heat level Frank’s RedHot is classic
• Shredded mozzarella: melts beautifully for the gooey bubbly topping

Step-by-Step Instructions

Prep the Zucchini:

Wash and dry the zucchini thoroughly. Slice them lengthwise and use a small spoon to carefully scoop out the centers. Leave enough flesh on the sides to create sturdy boats that will hold up during baking. Arrange the hollowed zucchini in a baking dish cut side up so they fit snugly.

Make the Filling:

In a medium mixing bowl combine shredded chicken softened cream cheese ranch dressing shredded cheddar and buffalo sauce. Stir thoroughly until the mixture is creamy and evenly combined. Taste and adjust the buffalo sauce for more heat if desired.

Fill the Zucchini:

Use a spoon to generously pack the filling into each zucchini half. Press the mixture gently so it sits evenly and fills every edge of the scooped center. You can mound it slightly for a hearty bite.

Add Cheese:

Sprinkle shredded mozzarella evenly over each filled zucchini boat. This will create that golden melted cheese topping everyone loves.

Bake:

Preheat your oven to 350 degrees Fahrenheit. Bake the zucchini boats uncovered for 20 to 24 minutes or until the zucchini is tender and the cheese is bubbling with golden brown spots. Watch the last few minutes to avoid overbrowning the cheese.

Cool and Serve:

Remove the dish from the oven and let it cool for about 5 minutes. This resting time helps the filling set and makes the boats easier to serve without breaking apart.

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You Must Know

There is something so nostalgic about the creamy ranch and buffalo flavor combo. I always think of family football Sundays when I pull these from the oven bubbling hot and cheesy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover with foil and bake at 350 degrees until hot or microwave briefly in short intervals.

Ingredient Substitutions

Greek yogurt can replace ranch for a tangy twist. Try Neufchâtel or a dairy free cream cheese if needed. Pepper jack or Monterey Jack cheeses work well in place of cheddar and mozzarella for a spicier edge.

Serving Suggestions

Pair with crisp carrot sticks celery or a simple green salad for a full meal. They also make a hearty appetizer for game day or gatherings. A drizzle of extra ranch or buffalo on top adds flavor punch.

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Cultural and Historical Context

Buffalo chicken traces back to New York where it was first served in wing form. Stuffed zucchini has long been a way to use up garden produce making this dish a blend of American comfort and seasonal efficiency.

Frequently Asked Questions About Recipes

→ How do you keep zucchini boats from getting soggy?

Scoop out the centers well and avoid overly wet fillings. Baking uncovered also helps the zucchini stay firm.

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works great and adds extra flavor while saving prep time.

→ What kind of buffalo sauce should I use?

Use any preferred buffalo wing sauce. Frank’s RedHot is a classic choice and heat can be adjusted to taste.

→ Is there a substitute for cream cheese?

Yes, Greek yogurt or ricotta can be used instead for a lighter or slightly different texture.

→ How do you know when zucchini boats are done baking?

They're ready when the zucchini is fork tender and the cheese on top is melted and golden, around 20–24 minutes at 350°F.