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 (try to find zucchini that are similar in size); 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 (we used Frank's Red Hot; use less if you want it less spicy); Paleo-friendly ranch dressing (such as Tessamae's); Fresh chives, parsley, or scallions

Nothing beats that perfect balance of spicy, creamy, and fresh like this Buffalo Chicken Zucchini Boats Recipe. It’s a fun twist on classic buffalo chicken that turns zucchini into a delicious, wholesome meal you’ll want to make again and again.

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

I’m genuinely excited about this recipe because it marries the heat of buffalo sauce with cool, creamy elements in such a satisfying way—all wrapped up in a veggie that’s mild and tender. I’ve made this for casual dinners and even when friends pop by unexpectedly, and it never disappoints.

Low-carb and satisfying: These zucchini boats are a clever way to enjoy buffalo chicken without extra carbs or heavy breading.
Simple ingredients, big flavor: It comes together with staples you probably already have in your fridge and pantry.
Easy to prep ahead: You can mix the filling in advance or even bake these up to a day ahead and heat them when ready.
Fun, customizable meal: Swap out toppings or adjust the spice level easily to keep your taste buds happy.

Ingredients & Why They Work

The magic of this Buffalo Chicken Zucchini Boats Recipe is really in the harmony of each ingredient. The zucchini serves as a crunchy, fresh vessel while the creamy, spicy filling packs punch and moisture. I always look for medium zucchinis close in size—makes for even cooking and prettier presentation.

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: Choose medium-sized ones that are firm and evenly shaped, so the boats bake evenly.
Cooked shredded chicken: Rotisserie chicken is a shortcut I love using—flavorful and effortless.
Paleo mayo: Adds creaminess and tang, replacing traditional mayo nicely if you're avoiding dairy.
Coconut cream or Greek yogurt: I swap between these depending on my mood; yogurt gives a tangy zip, while coconut cream keeps it luscious.
Garlic powder, dried dill, dried chives, paprika: These seasonings deepen the flavor without overpowering the main ingredients.
Lemon juice: Brightens the mix and balances the heat.
Hot sauce (Frank's Red Hot recommended): The star of buffalo flavor! Adjust the amount based on your heat tolerance.

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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

One of my favorite things about this Buffalo Chicken Zucchini Boats Recipe is how easy it is to customize. Whether you want more heat, swap out mayo for a dairy-free option, or add extra herbs, it adapts well to your taste and dietary needs.

Variation: I sometimes stir in shredded cheddar or pepper jack for extra ooey-gooey goodness on top. It transforms the flavor and feels extra indulgent.
Spice adjustment: Feel free to reduce the hot sauce if you’re serving folks with a lower spice tolerance—it’s still delicious without all the heat.
Make it vegan: Substitute shredded jackfruit or chickpeas for chicken and use vegan mayo and non-dairy yogurt for a tasty plant-based twist.
Seasonal herbs: Fresh herbs like parsley or cilantro sprinkled on top add brightness that changes with the seasons.

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

First thing, preheat your oven to 400°F and grab a large baking pan lined with foil—makes cleanup a breeze! Slice your zucchini lengthwise, then use a large spoon to carefully scoop out the middle, leaving about a ½-inch rim. This creates the perfect “boat” shape that holds all the delicious filling. Place them on the baking pan and set aside.

Step 2: Mix Up That Buffalo Chicken Filling

In a medium bowl, combine shredded chicken with paleo mayo, coconut cream (or Greek yogurt), garlic powder, dried dill, dried chives, paprika, lemon juice, and hot sauce. Stir everything really well – I like to use a fork to ensure it’s smooth and well mixed. Your kitchen will start smelling amazing already!

Step 3: Fill and Bake

Spoon the buffalo chicken mixture evenly into each zucchini boat, packing it gently so it stays put. Slide the pan into your preheated oven and bake for about 35 minutes. You’re looking for tender zucchini and a slightly browned top on the chicken filling—that’s when you know it’s perfectly cooked.

Step 4: Garnish and Serve

Right out of the oven, top your boats with a dollop of paleo-friendly ranch dressing, fresh chives, parsley, or scallions. These fresh toppings add a cool crunch and balance out the spice beautifully.

Top Tip

Over the times I’ve made this recipe, I've learned a few things that really help it turn out perfectly every time. Here are some nuggets that might save you some trial and error:

Size consistency matters: Pick zucchinis that are roughly the same size, so they cook evenly and are ready at the same time.
Don’t overstuff: Filling going overboard makes the boats messy and harder to bake evenly. Keep the mixture level with the edges.
Watch your oven temperature: I find 400°F gives a tender but not mushy zucchini, and perfectly browned chicken filling on top.
Let rest briefly: After baking, let the boats cool for 5 minutes—they’ll firm up a bit and be easier to serve.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini - Serving Suggestion

Garnishes

I love topping mine with a drizzle of ranch or blue cheese dressing for that cool contrast, then fresh herbs like chopped chives or parsley for a pop of color and brightness. A squeeze of fresh lemon on top isn't bad either if you want an extra zing.

Side Dishes

Serve these with a crisp side salad or roasted veggies to keep things light and balanced. Sometimes I add simple celery sticks on the side to echo those classic buffalo wing accompaniments.

Creative Ways to Present

For a party or special occasion, I’ve arranged them on a large platter with different dipping sauces—ranch, blue cheese, and extra hot sauce—to let guests customize their bites. Adding edible flowers here and there adds a surprisingly pretty touch that sparks compliments every time.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The zucchini softens a bit overnight but still tastes great warmed up—perfect for quick lunches or dinner the next day.

Freezing

Freezing works if you’re in a pinch. I bake the boats, let them cool completely, then wrap individually in foil and store in a freezer-safe bag. When reheating, thaw overnight in the fridge and warm in the oven to keep texture intact.

Reheating

Reheat in a 350°F oven for about 15-20 minutes, uncovered, so the filling gets warm but the zucchini doesn’t get soggy. Microwave works in a pinch but I prefer the oven for that oven-baked texture.

Frequently Asked Questions:

Can I use fresh chicken instead of rotisserie?

Absolutely! You can poach, roast, or grill chicken breasts then shred them. Just be sure your chicken is fully cooked and shredded into bite-sized pieces for the best texture in the filling.

How spicy is this Buffalo Chicken Zucchini Boats Recipe?

The spiciness mostly depends on the amount and type of hot sauce you use. Frank’s Red Hot is moderately spicy but you can adjust the quantity or choose milder sauces to suit your preference. It’s easy to make it milder or turn up the heat!

Can I prepare these ahead of time?

Yes! You can hollow out the zucchini and make the buffalo chicken filling a day in advance. Store the components separately in the fridge, then assemble and bake just before serving to keep everything fresh.

Is there a dairy-free option for this recipe?

Definitely. Use paleo mayo and swap out Greek yogurt for full-fat coconut cream in the filling. For the ranch topping, look for paleo-friendly or dairy-free ranch dressings like Tessamae's that complement the flavors perfectly.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe holds a special place in my rotation because it’s just so reliably tasty and fresh without feeling heavy. When I need a quick, healthy dinner that still satisfies my cravings for buffalo flavor, this is my go-to. I hope you enjoy it as much as I do—seriously, give it a try and let me know what you think!