Description
These Buffalo Chicken Zucchini Boats are a delicious low-carb, paleo-friendly meal perfect for a quick dinner. Tender zucchini halves are filled with a spicy buffalo chicken mixture made with shredded chicken, paleo mayo, coconut cream, and hot sauce, then baked until golden and bubbling. Topped with fresh herbs and paleo ranch, they're a flavorful and healthy twist on classic buffalo chicken.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini sliced in half lengthwise (try to find zucchini that are similar in size)
Buffalo Chicken Filling
- 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)
Toppings (optional)
- Paleo-friendly ranch dressing (such as Tessamae's)
- Fresh chives, parsley, or scallions
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F and grease a large baking pan with foil. Set aside for later use.
- Hollow Zucchini: Use a large spoon to hollow out the centers of each zucchini half, leaving about a 1/2-inch rim to create boats. Place the hollowed-out zucchini halves on the prepared baking pan.
- Mix Buffalo Chicken Filling: In a medium bowl, combine the shredded chicken, paleo mayo, coconut cream, garlic powder, dried dill, dried chives, paprika, lemon juice, and hot sauce. Mix well until all ingredients are thoroughly combined.
- Fill Zucchini Boats: Spoon the buffalo chicken mixture evenly into the prepared zucchini boats, filling each hollowed half completely.
- Bake: Place the baking pan in the preheated oven and bake for 35 minutes until the zucchini is tender and the chicken mixture is slightly browned on top.
- Add Toppings and Serve: Once baked, top the zucchini boats with paleo-friendly ranch and garnish with fresh chives, parsley, or scallions if desired. Serve warm and enjoy!
Notes
- Coconut cream is the thick part from the top of a can of full-fat coconut milk but you can substitute plain Greek yogurt or plant-based Greek yogurt for a creamier texture.
- If preferred, substitute the combination of mayo and coconut cream with 8 ounces of softened cream cheese or dairy-free cream cheese such as Kite Hill for a richer filling.
- Adjust the amount of hot sauce according to your spice preference—use less to make it milder.
- To save time, use leftover cooked shredded chicken or rotisserie chicken.
- Try topping with paleo-friendly ranch dressings like Tessamae's for extra flavor.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: thirty five g
- Cholesterol: 75 mg
