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 recommended); Paleo-friendly ranch dressing (optional, such as Tessamae's); Fresh chives, parsley, or scallions

There's something incredibly satisfying about a dish that’s flavorful, a little spicy, and super easy to whip up. That’s why I’m excited to share this Buffalo Chicken Zucchini Boats Recipe—it’s a delicious, low-carb way to enjoy the classic buffalo chicken flavor wrapped in tender, roasted zucchini. Trust me, it’s a game-changer for weeknight dinners!

The image shows three zucchini halves arranged side by side on a white plate, each filled with a shredded orange-colored chicken mixture that has a slightly crispy surface. The zucchini flesh is light green and smooth, forming a hollow base for the filling. The chicken filling has visible herbs scattered lightly on top and is cooked to a golden-brown with small darker spots indicating slight roasting. Fresh green parsley sprigs are placed near the bottom edge of the plate, which is set on a white marbled textured surface. In the background, a white bowl with a red sauce is partially visible. 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

This Buffalo Chicken Zucchini Boats Recipe has become one of my go-to meals because it balances spicy, creamy, and fresh all in one easy dish. It’s perfect for when you want something cozy without the heaviness of bread or pasta. Plus, it’s a fantastic way to sneak in some veggies!

Simple ingredients: You probably have most of what you need already, or they’re easy to find at the store.
Easy to customize: Adjust the spice level or swap ingredients based on what you like or what you have in your pantry.
Perfect weeknight meal: It comes together quickly and bakes while you do other things, saving you time and stress.
Low-carb and nourishing: A fantastic option if you’re looking to eat healthier without sacrificing flavor or satisfaction.

Ingredients & Why They Work

This recipe relies on a few key ingredients that work beautifully to create a creamy, spicy filling inside those zucchini boats. Each component brings something tasty and functional to the dish, and knowing a bit about them can help you make perfect boats every time.

Flat lay of fresh whole medium zucchinis sliced lengthwise showing hollowed centers, a pile of shredded cooked chicken breast, a small white ceramic bowl of creamy paleo mayo, a small white bowl of thick coconut cream, a small white bowl of bright orange hot sauce, a small white bowl of bright yellow lemon juice, neatly arranged small piles of garlic powder, dried dill, dried chives, and paprika, all placed 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: Picking medium-sized zucchinis that are about the same size ensures even cooking and a balanced boat-to-filling ratio.
Cooked shredded chicken breast or rotisserie chicken: Using pre-cooked chicken cuts down on prep time and offers a great protein base.
Paleo mayo: Adds creaminess and a little tang; swapping mayo types is easy to suit your dietary needs.
Coconut cream or Greek yogurt: Gives the filling a luscious texture and cools down the heat from the buffalo sauce.
Garlic powder, dried dill, dried chives, paprika: These herbs and spices build savory depth and a subtle smoky balance.
Lemon juice: A splash of brightness cuts through all the richness perfectly.
Hot sauce (Frank’s Red Hot recommended): The star ingredient for that signature buffalo kick—you can always dial it back if you prefer milder flavors.

📝

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 tweaking this Buffalo Chicken Zucchini Boats Recipe depending on the season or my mood. Sometimes I'll add extra cheese on top or swap the mayo for cream cheese for an even richer filling. It’s such a versatile dish that invites your own flavor twists.

Variation: One time I swapped out the traditional buffalo sauce for a smoky chipotle sauce—it added a lovely smoky depth that made the dish feel completely new!
Dairy-free option: Use coconut cream and a dairy-free mayo to keep it paleo or vegan-friendly without losing creaminess.
Milder version: If you’re not big on heat, just reduce the hot sauce or use a milder wing sauce and add extra herbs for flavor.

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

The image shows several zucchini boats arranged close together on a white plate with a white marbled surface in the background. Each zucchini boat is halved lengthwise, with a green outer skin and a pale green inner flesh. On top of each boat is a layer of reddish-orange, baked shredded filling mixed with melted cheese, giving a slightly browned and crispy texture. Small green herb pieces are sprinkled on top for garnish. A metal fork is piercing one of the boats, lifting some of the filling. A sprig of green parsley lies next to the plate, and a white bowl with red sauce is visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your zucchini boats

Start by slicing your zucchinis lengthwise and scoop out the centers with a spoon. I like to leave about a ½-inch rim thickness—that keeps the boats sturdy enough to hold the filling without getting soggy. Placing them on a foil-lined baking pan makes cleanup a breeze later!

Step 2: Mix the buffalo chicken filling

In a medium bowl, combine your shredded chicken, paleo mayo, coconut cream or Greek yogurt, garlic powder, dill, chives, paprika, lemon juice, and hot sauce. Stir everything together until it’s well blended. The mixture should be creamy and vibrant—not too runny, so it stays neatly in your zucchini boats.

Step 3: Fill and bake

Spoon the buffalo chicken mixture evenly into each zucchini boat. Pop them into the oven at 400°F and bake for approximately 35 minutes. I usually check around the 30-minute mark to see if the zucchinis are tender but still holding their shape. You’ll know it’s ready when the tops start to brown slightly and the filling is bubbly.

Step 4: Garnish and serve

Once out of the oven, I love topping mine with a drizzle of paleo-friendly ranch and a sprinkle of fresh chives, parsley, or scallions for a fresh pop of color and flavor. These final touches really elevate the dish from great to unforgettable.

Top Tip

When I first made this Buffalo Chicken Zucchini Boats Recipe, I found it tempting to pile on the filling super high. But this actually makes the boats tricky to bake evenly. I’ve learned the perfect filling amount makes all the difference!

Don’t overstuff: Spoon enough filling so it just nests in the zucchini without overflowing to help the tops brown nicely and avoid sogginess.
Pat zucchini dry: I always give those scooped out boats a quick pat-down with paper towels to remove excess moisture—this prevents watery boats.
Use foil or parchment: Line your baking pan for easier cleanup, plus it helps protect your pans from hot sauce spills!
Rest after baking: Letting the boats sit for 5 minutes post-bake lets the filling set, so it’s not too hot and easier to serve.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini Boats - Serving Suggestion

Garnishes

I like finishing these zucchini boats with a savory drizzle of ranch dressing and a handful of fresh herbs like parsley or scallions. Sometimes, a sprinkle of shredded cheddar or even crumbled blue cheese makes a nice indulgent touch if you’re up for it. They add flavor, freshness, and a cool contrast to that spicy buffalo kick.

Side Dishes

This Buffalo Chicken Zucchini Boats Recipe pairs wonderfully with a crisp green salad or some roasted sweet potatoes. For a simple, low-carb meal, I often serve it with cauliflower rice or steamed broccoli tossed with lemon and olive oil—keeps the meal light and balanced.

Creative Ways to Present

For a fun dinner party, I’ve arranged these zucchini boats on a big platter garnished with colorful chopped celery, carrot sticks, and extra ranch on the side—you almost get that “buffalo wing platter” vibe without the mess. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover Buffalo Chicken Zucchini Boats in an airtight container in the fridge, and they keep well for up to 3 days. When you want a convenient lunch or quick dinner, just grab one (or two) and reheat gently—it saves so much time!

Freezing

I occasionally freeze these if I’ve made a big batch. Just cool completely, wrap individually with foil or plastic wrap, and place in a freezer-safe container. They freeze best before baking—just thaw overnight in the fridge before baking as usual for that fresh-from-the-oven taste.

Reheating

For reheating, I prefer the oven or toaster oven at 350°F for about 10-15 minutes. This helps keep the zucchini tender and the filling creamy without drying out. Microwaving works in a pinch but can sometimes make the zucchini a bit mushy.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast for this recipe?

Absolutely! Cooked shredded chicken thighs offer a juicier, more flavorful alternative to chicken breast, and they'd work beautifully in the Buffalo Chicken Zucchini Boats Recipe.

What type of hot sauce works best in this recipe?

Frank's Red Hot is the classic choice and gives the perfect balance of heat and flavor, but you can experiment with other hot sauces depending on your spice preference and what’s available in your pantry. Just adjust the amount to suit your taste.

Can I prepare the zucchini boats ahead of time?

Yes! You can hollow and fill the zucchinis a few hours ahead of baking. Keep them covered in the fridge until you’re ready to pop them in the oven. This is perfect for prepping a fast dinner when you’re busy.

Is this recipe suitable for paleo and keto diets?

Definitely. This Buffalo Chicken Zucchini Boats Recipe is naturally low-carb and paleo-friendly, especially when using paleo mayo and coconut cream. Just be sure to check the labels on your hot sauce and mayo to keep it compliant.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe has become one of those dishes I come back to again and again. It’s got that cozy, spicy kick but feels fresh and light without the guilt. I hope you enjoy making it and find it as comforting and straightforward as I do—don’t forget to add your favorite toppings or sides and make it truly yours!