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 (such as Frank's Red Hot)

There’s something about the zingy, spicy kick combined with tender zucchini that makes this Buffalo Chicken Zucchini Boats Recipe so darn satisfying. It's like your favorite buffalo wings got a healthy, veggie-packed twist that feels indulgent without the guilt. Trust me, once you try it, you’ll want to make this again and again.

The image shows three zucchini halves, hollowed out and placed side by side on a white plate, each filled with a shredded orange-colored chicken mixture with browned spots on top, indicating it is baked. The chicken filling has a slightly creamy texture with visible herbs, and there are small green parsley pieces sprinkled over the filling and plate. The zucchini shells have a fresh green edge with a pale green inside, resting on a white marbled surface. In the background, there is a white bowl with a red sauce that is slightly blurred. 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

Honestly, this Buffalo Chicken Zucchini Boats Recipe hits a sweet spot between comfort food and something fresh and nourishing. I was amazed how the zucchini held everything perfectly, soaking up the flavors with just enough texture left. Plus, it comes together faster than you’d expect for a crowd-pleaser.

Flavor-packed: The combination of hot sauce, garlic, and herbs creates a bold, crave-worthy taste.
Low-carb & nutritious: Using zucchini instead of bread or pasta keeps it light but filling.
Easy prep: Minimal chopping and mixing means less time in the kitchen and more time enjoying.
Versatile: You can easily customize spice levels and swap ingredients based on what you have.

Ingredients & Why They Work

The magic of this Buffalo Chicken Zucchini Boats Recipe lies in how the ingredients come together—spicy, creamy, and fresh all at the same time. Each one plays a role to balance heat, moisture, and flavor depth, and I’ll share some tips on picking and prepping.

Flat lay of four medium zucchinis halved lengthwise with hollowed centers, a small white bowl of shredded cooked chicken breast, a small white bowl of creamy paleo mayo, a small white bowl of thick coconut cream, a small white bowl with paprika powder, a small white bowl with dried dill, a small white bowl with dried chives, a small white bowl with garlic powder, a small white bowl of hot red buffalo sauce, a small white bowl with fresh lemon juice, all ingredients arranged 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: Look for medium-sized zucchinis with a firm texture and similar sizes so they cook evenly.
Cooked shredded chicken: Rotisserie chicken’s a great shortcut I use when I’m short on time; homemade poached chicken works too.
Paleo mayo: Adds creaminess without overpowering the spicy notes—feel free to use your favorite mayo.
Coconut cream or Greek Yogurt: I usually reach for coconut cream for richness, but Greek yogurt adds a nice tang and lowers calories.
Garlic powder, dill, chives, paprika: These seasonings deepen the flavor and complement the classic buffalo taste perfectly.
Lemon juice: Brightens everything, balancing out the heat and creaminess.
Hot sauce: Frank’s Red Hot is my go-to for authentic buffalo heat, but feel free to tweak the amount for your spice 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

One of the things I love about this Buffalo Chicken Zucchini Boats Recipe is how easy it is to make your own. Whether you want to dial back the heat, add more veggies, or swap in plant-based ingredients, you really can tailor it to your taste.

Variation: I once tried swapping in cream cheese for the mayo and coconut cream, and it made the filling extra luscious. Totally worth it if you want a richer bite.
Spice level: Adjust the hot sauce to suit your heat tolerance. My kids prefer it less spicy, so I cut the sauce in half for their portions.
Additional veggies: Sometimes I toss in diced celery or red onion into the chicken mix for an extra crunch.
Make it vegetarian: Use shredded jackfruit or your favorite plant-based chicken substitute instead of shredded chicken.

Step-by-Step: How I Make Buffalo Chicken Zucchini Boats Recipe

The image shows several zucchini halves on a white plate, each filled with a thick layer of golden-brown shredded filling that looks baked and slightly crispy on top. The zucchini's green skin contrasts with the creamy white inside holding the orange-tinted topping, which appears to be seasoned and mixed with small green herb bits. A silver fork presses gently into one zucchini half, breaking the top layer and revealing the soft filling inside. The plate is set on a white marbled surface, with a bit of green herb garnish visible in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the zucchini boats

Start by preheating your oven to 400°F and lining a large baking pan with foil for easy cleanup. Slice your zucchini in half lengthwise and then gently scoop out the insides with a spoon, leaving about a ½-inch rim. This step is key because you want sturdy “boats” that won't collapse but still offer room for that creamy filling. Place your zucchini halves cut side up on the foil-lined pan, ready to be filled.

Step 2: Mix the buffalo chicken filling

In a medium bowl, combine your shredded chicken with paleo mayo, coconut cream (or Greek yogurt), and all the seasoning: garlic powder, dill, chives, paprika, lemon juice, and that fiery hot sauce. I like to stir it until everything's evenly coated—this makes every bite super consistent. You can taste and tweak heat or seasoning here, which is a bonus before stuffing!

Step 3: Fill, bake, and top

Spoon the buffalo chicken mixture into each zucchini boat, packing it in but not overstuffing, so the tops can brown nicely. Pop the pan into your preheated oven and bake for about 35 minutes, until the zucchini is tender but still holds its shape, and the filling gets slightly golden on top. That toasty finish adds so much flavor. Once out, I like to top them with paleo-friendly ranch, fresh chives, parsley, or scallions for brightness.

Top Tip

After making this recipe several times, I’ve learned a few tricks that make all the difference in keeping it flavorful and fuss-free.

Pre-scooping the zucchini: Don’t scoop too deep—keep about a half-inch thickness to keep your boats sturdy and avoid sogginess.
Hot sauce control: Mix your filling and take a small taste before filling the boats to adjust the spice level perfectly for your crowd.
Even baking: Arrange zucchini boats cut side up and spaced out on the pan for even heat circulation and browning.
Fresh herb finish: I always add fresh herbs right after baking for that pop of color and fresh flavor that makes it look as good as it tastes.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini Boats - Serving Suggestion

Garnishes

I love topping these boats with a drizzle of paleo-friendly ranch dressing—Tessamae's is my favorite—along with freshly chopped chives and parsley. Sometimes I throw on thinly sliced scallions or a little crumbled blue cheese if I’m feeling fancy. These finishing touches elevate the flavors and make the dish feel special.

Side Dishes

Pair these zucchini boats with a crisp green salad for a light meal or serve alongside roasted sweet potatoes for a heartier dinner. When I’m hosting, I often add celery sticks and a cool cucumber salad to complement the heat of the buffalo chicken.

Creative Ways to Present

For gatherings, I’ve arranged a platter of these zucchini boats with little ramekins of ranch, extra hot sauce, and chopped fresh herbs on the side so guests can customize their own. It’s fun and visually inviting! You can also swap the boats for mini zucchini halves for bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

I store leftover Buffalo Chicken Zucchini Boats in an airtight container in the fridge for up to 3 days. Reheating gently in the oven keeps the zucchini from getting mushy. Sometimes I’ll separate the filling from the zucchini if I want quicker reheating or to use the filling on a salad.

Freezing

Freezing zucchini boats can be a bit tricky because zucchini releases water when thawed, which may affect texture. I recommend freezing the filling separately in a freezer-safe container and scooping it into fresh zucchini before baking when you’re ready to eat. That way, you keep the flavors fresh and the boats nice and firm.

Reheating

To reheat, I pop the boats into a 350°F oven for about 15-20 minutes until warmed through and just slightly crisped on top. Avoid microwaving if possible, as it can turn the zucchini soggy and the filling unevenly heated.

Frequently Asked Questions:

Can I make this Buffalo Chicken Zucchini Boats Recipe dairy-free?

Yes! Use paleo mayo and coconut cream instead of Greek yogurt, and skip any cheese toppings or replace them with dairy-free alternatives. This keeps the recipe compliant and just as tasty.

What if I don’t have cooked chicken on hand?

No worries—you can quickly poach or bake chicken breasts and shred them, or grab a rotisserie chicken from the store for a fast shortcut.

How spicy is this recipe? Can I adjust it?

The spice level depends on how much hot sauce you add. I recommend starting with less, especially if you’re serving kids or sensitive eaters, and adding more as desired. You can always add hot sauce after baking too.

Can I prep the zucchini boats ahead of time?

Absolutely! You can scoop the zucchini and mix the filling up to a day ahead. Store them separately in the fridge and assemble and bake just before dinner for maximum freshness.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe is one of those dishes I keep coming back to because it satisfies my craving for something spicy and comforting without weighing me down. I love sharing it with friends who say, “Wait, that’s healthy?” It’s proof you can enjoy bold flavors, fresh ingredients, and tasty fun all on one plate. Give it a try—you might just find your new favorite weeknight dinner!