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, for topping); Fresh chives, parsley, or scallions (optional, for garnish)

There's something incredibly satisfying about a dish that balances bold flavors with a fresh, light base. That's what makes this Buffalo Chicken Zucchini Boats Recipe a standout in my kitchen—spicy, creamy, and perfect for those looking for a healthier twist on comfort food.

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

From the very first time I made this Buffalo Chicken Zucchini Boats Recipe, I knew it would become a regular at my table. It’s one of those dishes that feels indulgent but is surprisingly light and easy to throw together—perfect for busy weeknights or casual get-togethers.

Healthy Comfort Food: You get all the spicy, creamy goodness of buffalo chicken without the heaviness of traditional wings or dips.
Easy Prep: Minimal ingredients and simple steps mean you can have this on the table quickly, even if you're juggling a packed schedule.
Customizable Flavor: Whether you want extra heat or something milder, you can tweak the hot sauce and add-ins easily to suit your taste.
Great for Meal Prep: These boats hold up well in the fridge, making them an awesome make-ahead option with tasty leftovers.

Ingredients & Why They Work

Every ingredient in the Buffalo Chicken Zucchini Boats Recipe serves a purpose, balancing creamy, tangy, spicy, and fresh. Plus, these ingredients are easy to find and store, making the recipe very approachable.

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: Acts as the fresh, crisp boat holding all that flavorful filling; choosing medium, even-sized zucchinis ensures even cooking.
Cooked Shredded Chicken Breast: Your filling’s protein powerhouse; I often use rotisserie chicken to save time and add extra flavor.
Paleo Mayo: Brings creaminess and binds the filling while keeping the recipe paleo-friendly.
Coconut Cream or Greek Yogurt: Provides richness and a slight tang; coconut cream adds a subtle sweetness while Greek yogurt offers a bit more tanginess.
Garlic Powder: Adds warmth and depth without overpowering the mixture.
Dried Dill: Brings a herby freshness that's unexpected but delightful.
Dried Chives: Offers a mild onion flavor that complements the buffalo heat.
Paprika: Adds a subtle smoky touch that balances the spicy sauce.
Lemon Juice: Brightens the whole mix, cutting through the richness beautifully.
Hot Sauce (Frank’s Red Hot): That signature tangy, spicy kick that makes Buffalo flavors unforgettable; adjust quantity to your heat preference.

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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 love mixing things up with the Buffalo Chicken Zucchini Boats Recipe depending on what I have on hand — and I encourage you to do the same. Little tweaks can make this meal feel new every time.

Variation: One time, I swapped the paleo mayo and coconut cream for softened cream cheese—it was decadently creamy and made the filling more indulgent without losing that classic buffalo flavor.
Spice Level: If you prefer mild, start with less hot sauce and add more gradually; I always keep Frank’s Red Hot handy but sometimes sneak in a dash of smoked paprika for a mild smoky taste.
Dietary Modifications: For dairy-free, stick with coconut cream and a paleo-friendly mayo; for those avoiding nightshades, try a mild buffalo-style sauce made with alternative spices.
Seasonal Add-Ins: I like tossing in some finely chopped celery or green onions on top for extra crunch and freshness, especially in warmer months.

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: Preparing Your Zucchini Boats

First, preheat your oven to 400°F and line a baking pan with foil for easy cleanup. Slice the zucchinis in half lengthwise and then carefully scoop out the centers using a spoon, leaving about a ½-inch thick rim all around. This will create the perfect little "boats" to hold our filling. Make sure not to scoop too deep or the boats may leak their filling during baking.

Step 2: Mixing That Flavorful Buffalo Chicken Filling

In a medium bowl, combine shredded chicken, paleo mayo, coconut cream or Greek yogurt, garlic powder, dried dill, dried chives, paprika, lemon juice, and your hot sauce. Stir well until everything is beautifully blended. This mix packs soulful buffalo flavor with just the right creamy texture.

Step 3: Filling and Baking

Spoon the buffalo chicken mixture evenly into each zucchini boat, making sure they're nicely filled but not overflowing. Pop them into your preheated oven and bake for 35 minutes. You’re looking for tender zucchini with slightly browned tops on the filling for that golden, irresistible appeal.

Step 4: Topping and Serving

Once out of the oven, I love topping the boats with a drizzle of paleo-friendly ranch (Tessamae’s is my go-to), fresh chives, parsley, or scallions. The freshness really rounds out the spicy richness and adds a lovely pop of color.

Top Tip

After making this recipe dozens of times, I’ve picked up a few handy tips to make your Buffalo Chicken Zucchini Boats Recipe come out perfectly every time.

Don’t Over-Scoop the Zucchini: Leaving a ½-inch rim keeps your boats sturdy during baking, preventing a soggy or floppy mess.
Use Rotisserie Chicken: It’s such a lifesaver on busy days, and the extra seasoning adds depth to your filling.
Adjust Hot Sauce to Taste: If you can’t handle heat, start with half the hot sauce and add more after tasting the filling.
Foil-Lined Pan Is Your Best Friend: Makes cleanup effortless, especially when the filling bubbles and crisps up.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini Boats - Serving Suggestion

Garnishes

I typically garnish with a drizzle of ranch dressing (makes everything better), chopped fresh chives, and sometimes a sprinkle of parsley for a fresh herbal note. These little touches add brightness and keep each bite exciting.

Side Dishes

Buffalo Chicken Zucchini Boats are great on their own but pair wonderfully with a crisp green salad or some roasted sweet potatoes for a balanced meal. On casual nights, I like serving them alongside crunchy carrot and celery sticks to echo that buffalo wings vibe.

Creative Ways to Present

For entertaining, I’ve arranged these boats on a large platter with colorful bell pepper strips and small bowls of ranch and extra hot sauce for dipping. It’s also fun to top them with crumbled blue cheese for a gourmet twist that impresses every time!

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini boats in an airtight container in the fridge, and they usually last for 3-4 days. It’s convenient to have ready-made lunches or quick dinners waiting, especially when you’re busy.

Freezing

Freezing works well, too! Just wrap each zucchini boat tightly in plastic wrap and place in a freezer-safe container. They keep well up to 2 months. When thawed, the texture is still great once reheated.

Reheating

To reheat, I like using a 350°F oven for about 15-20 minutes to warm the zucchini boats through without drying them out. Microwave is quicker, but the oven helps keep that baked texture lovely and fresh.

Frequently Asked Questions:

Can I make the Buffalo Chicken Zucchini Boats Recipe vegan or vegetarian?

While this recipe is centered around chicken, you can swap shredded chicken for jackfruit or crumbled tofu seasoned with buffalo sauce to keep the spicy flavor while making it plant-based.

What’s the best way to prevent soggy zucchini boats?

Leaving a ½-inch rim when hollowing out the zucchini helps keep the boats firm. Also, baking at a higher heat (400°F) ensures the zucchini softens just right without turning mushy. You can also pat the scooped zucchini flesh dry before filling to reduce excess moisture.

Can I prepare Buffalo Chicken Zucchini Boats Recipe ahead of time?

Absolutely! You can stuff the zucchini boats a few hours ahead or even the day before, then cover and refrigerate until ready to bake. Just add the toppings like fresh herbs and ranch right before serving.

What can I substitute for paleo mayo if I don’t have it?

If you don’t have paleo mayo, regular mayonnaise works fine as a substitute. You can also try Greek yogurt or a dairy-free mayo for similar creaminess and flavor.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe is a little gem I’m so excited to share with you. It combines vibrant, bold flavors and nourishing ingredients in a way that feels both wholesome and indulgent. Once you try it, you’ll understand why it’s become a fast favorite whenever I want something delicious, easy, and satisfying. Seriously, grab those zucchinis and dive in—you won’t regret it!