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)

There's something satisfyingly creamy and spicy about these Buffalo Chicken Zucchini Boats that just hits the spot. The blend of tender zucchini with that tangy, bold buffalo chicken filling makes this Buffalo Chicken Zucchini Boats Recipe a winner for lunch or dinner – perfect when you want something flavorful but light.

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 absolutely adore this Buffalo Chicken Zucchini Boats Recipe because it balances comfort food vibes with a lighter, veggie-packed twist. Every time I make it, I’m amazed at how something so simple can taste this good while still feeling fresh and wholesome.

Super flavorful without being heavy: The buffalo sauce packs a punch without drowning the zucchini’s natural freshness.
Easy prep and baking: You just hollow out zucchini, mix a quick filling, and bake – minimal fuss, maximum taste.
Great for meal prep: These boats reheat beautifully, making leftovers something to look forward to.
Customizable heat level: You control the spice by adjusting the hot sauce, so it suits every palate.

Ingredients & Why They Work

Each ingredient plays its part in making this recipe both delicious and balanced. You'll find the zucchini offers a crisp, slightly sweet vessel, while the combination of mayo, coconut cream, and hot sauce creates that creamy-spicy magical filling.

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 zucchinis that are similar in size to ensure even cooking and pretty presentation.
Cooked shredded chicken breast or rotisserie chicken: Using rotisserie chicken makes life easier and adds a bit of smokiness, but homemade shredded chicken works just as well.
Paleo mayo: Adds creaminess without dairy; if you prefer, regular mayo works fine too.
Coconut cream or Greek yogurt: Both add a cooling creaminess that balances the heat nicely. Coconut cream is great for dairy-free options.
Garlic powder, dried dill, dried chives, paprika: These seasoning staples build layers of flavor that keep the filling bright and interesting.
Lemon juice: A splash really wakes up the mixture and keeps it fresh tasting.
Hot sauce (like Frank's Red Hot): The classic buffalo flavor comes through here; feel free to adjust based on how spicy you want it.

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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

I’ve played around with this Buffalo Chicken Zucchini Boats Recipe quite a bit, and I love how easy it is to customize. You can tone down the spice or add more herbs to make it your own—don’t hesitate to experiment!

Variation: One time, I swapped the mayo and coconut cream for softened cream cheese. It added an ultra-rich feel that my family absolutely adored. Definitely worth trying if you want something indulgent.
Dietary tweak: For a dairy-free version, stick with coconut cream and a paleo-friendly mayo—you won’t miss the dairy at all.
Seasonal change: In the summer, I sprinkle fresh herbs like parsley or chives on top to brighten it up even more.

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 preheating your oven to 400°F and lining a baking pan with foil—this makes cleanup a breeze. Slice your zucchinis in half lengthwise, then carefully scoop out the center with a spoon, leaving about a half-inch rim on each side to hold the filling. Pro tip: Keep the scooped-out flesh for soups or smoothies instead of tossing it.

Step 2: Mix the Buffalo Chicken Filling

In a medium bowl, combine your shredded chicken, paleo mayo, coconut cream (or Greek yogurt), garlic powder, dried dill, dried chives, paprika, lemon juice, and hot sauce. Stir everything well until it’s creamy and evenly mixed. I often taste a little bit here to check the heat – adjust the hot sauce as needed.

Step 3: Stuff and Bake

Spoon the buffalo chicken mixture evenly into each zucchini boat, packing it slightly to fit as much filling as possible. Then pop the pan in the oven and bake for about 35 minutes, or until the zucchini is tender but still holds its shape, and the filling is bubbly and lightly browned on top.

Step 4: The Finishing Touches

Once out of the oven, top the boats with your choice of paleo-friendly ranch sauce, fresh chives, parsley, or scallions. These garnishes not only add a pop of color but also balance the heat with freshness.

Top Tip

After making this Buffalo Chicken Zucchini Boats Recipe several times, I’ve learned a few simple tweaks that make a big difference in getting perfect results every single time.

Don’t over-scoop the zucchini: Leaving a sturdy rim helps the boats hold their shape and the filling stay put during baking.
Taste your filling before stuffing: This helps you balance the heat and seasoning so it suits your family's preferences perfectly.
Line your pan with foil: Trust me, cleaning baked-on buffalo chicken sauce is no fun. Foil lining saves you from scrubbing later.
Let it cool a few minutes before serving: The filling will firm up slightly, making it easier to eat and more flavorful.

How to Serve Buffalo Chicken Zucchini Boats Recipe

buffalo chicken zucchini - Serving Suggestion

Garnishes

I love topping these boats with a drizzle of paleo-friendly ranch dressing and a handful of fresh chives or parsley. The creaminess cools down the heat, while the herbs add a fresh, pretty finish. Scallions or a sprinkle of shredded cheese (if you eat dairy) also work wonderfully.

Side Dishes

For a well-rounded meal, I serve these with a crisp garden salad or some roasted sweet potatoes. Sometimes I make a simple slaw with cabbage and carrots tossed in a light vinaigrette to cut through the richness.

Creative Ways to Present

At one family dinner, I turned these into a fun “buffalo boat bar,” letting everyone top their zucchini boats with different customize-your-own toppings like avocado slices, blue cheese crumbles, or jalapeños. It was a total hit and made the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini boats in an airtight container in the fridge for up to 3 days. They keep their flavor great and maintain their shape surprisingly well — just be mindful not to stack them too tightly or they might get soggy.

Freezing

I’ve frozen these once or twice with good results. I recommend freezing the boats uncovered on a tray first to freeze solid, then transferring to a sealed container or bag. When thawed, the zucchini is softer but still tasty – perfect for a quick meal.

Reheating

To reheat, I pop them in a preheated oven at 350°F for about 15 minutes. This warms everything through evenly and keeps the topping slightly crisp. Microwaving works too but sometimes makes the zucchini a bit watery.

Frequently Asked Questions:

Can I use ground chicken instead of shredded?

Yes! Ground chicken works too, just cook and season it well before mixing with the other ingredients. The texture will be different but still tasty.

How spicy is this Buffalo Chicken Zucchini Boats Recipe?

The heat level mainly depends on the amount and type of hot sauce you use. I recommend starting with less and adding more if you like it spicier. Frank's Red Hot gives a classic buffalo flavor without overwhelming heat.

Can this recipe be made dairy-free?

Absolutely. Use coconut cream and a dairy-free mayo, and skip any cheese toppings or swap for dairy-free alternatives. The recipe is naturally easy to make paleo-friendly and dairy-free.

What’s the best way to hollow out zucchini for these boats?

Use a spoon to gently scoop out the seeds and some flesh, being careful not to pierce the skin. Leaving about a half-inch thickness around the edges helps the zucchini hold its shape during baking.

Final Thoughts

Honestly, this Buffalo Chicken Zucchini Boats Recipe has become a go-to in my kitchen whenever I want something quick, satisfying, and packed with flavor. It’s the perfect way to enjoy buffalo chicken vibes without all the carbs, and I guarantee once you try it, you’ll be making it again and again. Give it a shot, and let me know how your own version turns out – sharing recipes with friends is the best part, isn’t it?