Buffalo Chicken Stuffed Zucchini Boats

$- 4 medium zucchinis - 2 cups cooked chicken, shredded - ½ cup buffalo sauce (adjust for desired heat level) - ½ cup cream cheese, softened to room temperature - 1 cup shredded cheddar cheese, divided - ¼ cup green onions, sliced - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and freshly cracked black pepper, to taste You need a few key items to make delicious buffalo chicken stuffed zucchini boats. Zucchini is the star of this dish. You also need cooked chicken, which you can shred easily. Buffalo sauce gives the dish its kick, while cream cheese adds creaminess. Cheddar cheese melts beautifully on top. Green onions add a fresh crunch. - Fresh parsley, chopped (for garnish, optional) Garnishing your boats can elevate the dish. Fresh parsley adds color and flavor. You can also drizzle extra buffalo sauce for more spice. - Large mixing bowl - Spoon for scooping - Baking sheet - Parchment paper Having the right tools makes cooking easier. A large bowl helps mix your filling well. A spoon is key for scooping out zucchini. Parchment paper on your baking sheet makes cleanup quick. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is crucial for even cooking. While the oven heats, take your zucchinis. Slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some flesh. This creates hollow boats. Save the scooped flesh for a smoothie or sauté. In a large mixing bowl, combine the following ingredients: - 2 cups cooked chicken, shredded - ½ cup buffalo sauce - ½ cup cream cheese, softened - 1 cup shredded cheddar cheese (use ½ cup now) - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste Stir these ingredients together until creamy. Make sure everything blends well. This will give your filling a great taste. Now, take your zucchini boats. Generously spoon the buffalo chicken filling into each boat. Pack it in without overflowing. Next, line a baking sheet with parchment paper for easy cleanup. Place the stuffed zucchini boats on the sheet, spacing them well. Top each boat with the remaining ½ cup of shredded cheddar cheese. Now, it's time to bake! Place your baking sheet in the oven. Bake for 25-30 minutes. Look for tender zucchinis and bubbly, golden cheese. Once done, remove from the oven. For a pop of color, sprinkle green onions and parsley on top. Enjoy your tasty Buffalo Chicken Stuffed Zucchini Boats! To cook zucchini just right, pick medium-sized zucchinis. Large ones can be too watery. Cut them in half lengthwise and scoop out seeds gently. This creates a nice boat shape. Baking them at 375°F helps them cook evenly. Check for tenderness after 25 minutes. If they are soft and the cheese is bubbly, they’re ready! Buffalo sauce is key for flavor. If you like it spicy, stick to the recipe. For less heat, use less buffalo sauce. You can mix in a bit of ranch dressing for creaminess. Taste the filling before stuffing the zucchini. Adjust the sauce until it fits your taste. Remember, you can always add more heat, but it’s hard to take it away! Presentation matters! Place the stuffed zucchini on a bright platter. Drizzle extra buffalo sauce around the edges for color. Top with sliced green onions and parsley for a fresh look. Serve them warm, and watch everyone enjoy! This dish pairs well with a simple salad or crusty bread. The flavors balance nicely and make a great meal. Pro Tips Choose Firm Zucchini: To ensure your zucchini boats hold their shape during baking, select firm zucchinis that aren't overripe. Customize the Heat: Adjust the amount of buffalo sauce based on your heat preference. You can also mix in some ranch seasoning for a milder flavor. Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand. Make Ahead: Prepare the stuffed zucchini boats in advance and store them in the fridge. Bake them just before serving for a quick meal. {{image_4}} You can switch the chicken for other proteins. Try shredded turkey for a lighter touch. Ground beef or pork works well too. Use cooked shrimp for a seafood twist. These options keep the dish fun and tasty. For a vegan version, use chickpeas or lentils in place of chicken. Mix in some chopped veggies like bell peppers or mushrooms for extra flavor. Cream cheese can be swapped with a vegan cream cheese. Nutritional yeast adds a cheesy taste without dairy. Buffalo sauce is classic, but you can try other sauces too. BBQ sauce gives a sweet twist. Teriyaki sauce adds a fun Asian flavor. For cheese, switch cheddar for mozzarella or pepper jack. Each change brings a new taste to your meal. To store your leftover Buffalo Chicken Stuffed Zucchini Boats, let them cool first. Place them in an airtight container. Keep them in the refrigerator for up to three days. Make sure to separate layers with parchment paper to avoid sticking. When you are ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also microwave them for 2-3 minutes. Just make sure they are heated through. If you want to freeze them, make sure they are completely cool. Wrap each zucchini boat in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months in the freezer. When you are ready to eat, thaw them overnight in the fridge. Then, reheat them as mentioned above. No, I don’t recommend using raw chicken. Cooked chicken keeps the dish safe and tasty. You can use leftover rotisserie chicken or any cooked chicken. Shred it well before mixing. To spice it up, add more buffalo sauce. You can also mix in diced jalapeños for extra heat. If you like, sprinkle some red pepper flakes on top before serving. You can sauté the leftover zucchini flesh with garlic and onions for a quick side dish. It also works well in smoothies or soups. Just blend it with some broth and your favorite herbs. Yes, you can prepare the filling and stuff the zucchini ahead of time. Store them in the fridge for up to a day. Just bake them right before serving for the best taste. Buffalo Chicken Stuffed Zucchini Boats go great with a fresh salad or roasted veggies. You can also serve them with some crispy sweet potato fries or a cool dip like ranch or blue cheese. Buffalo Chicken Stuffed Zucchini Boats are a tasty dish. We covered the key ingredients, tips, and ways to customize your meal. I shared easy steps to make and store this dish. These boats offer many options for different diets. You can enjoy it fresh or save leftovers. Cooking should be fun and full of flavor. Try making this dish your own! With each bite, you’ll love the mix of flavors. Dive into this recipe, and make your meal unique to you.$

Buffalo Chicken Stuffed Zucchini Boats

Delicious zucchini boats filled with spicy buffalo chicken and topped with melted cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
2 cups cooked chicken, shredded
0.5 cup buffalo sauce
0.5 cup cream cheese, softened
1 cup shredded cheddar cheese, divided
0.25 cup green onions, sliced
1 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and freshly cracked black pepper
optional fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
Carefully slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create hollow boats. Set aside the scooped flesh for another use, like a smoothie or sauté.
In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, ½ cup of the shredded cheddar cheese, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir the ingredients together vigorously until the mixture is creamy and well-combined.
Generously spoon the buffalo chicken mixture into each prepared zucchini boat, ensuring they are packed but not overflowing.
Line a baking sheet with parchment paper. Carefully place the stuffed zucchini boats on the prepared sheet, spacing them evenly.
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over each of the stuffed zucchini boats for a cheesy finish.
Place the baking sheet in the preheated oven and bake for 25-30 minutes. The zucchinis should be tender and the cheese should be bubbly and golden.
Once baked, remove from the oven and sprinkle each boat with sliced green onions and freshly chopped parsley, if desired.

Notes

Serve the stuffed zucchini boats on a colorful platter, drizzling a bit of extra buffalo sauce on top or around the serving dish for a pop of color. Enjoy!

Keyword buffalo chicken, stuffed zucchini, zucchini boats