Description
Buffalo Chicken Zucchini Boats are a flavorful and healthy twist on traditional buffalo chicken. Tender zucchini halves are hollowed out and filled with a spicy buffalo chicken mixture made with shredded chicken, paleo mayo, coconut cream, and hot sauce, then baked to perfection. A perfect low-carb, gluten-free main course option that’s easy to prepare and delicious.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini sliced in half lengthwise
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 (such as Frank's Red Hot)
Instructions
- Preheat Oven: Preheat the oven to 400°F and grease a large baking pan with foil. Set aside to prepare the zucchini.
- Prepare Zucchini Boats: Use a large spoon to hollow out the centers of each zucchini half, leaving about a 1/2-inch rim to create boat shapes. Place the hollowed zucchini halves evenly on the foil-lined baking pan.
- Make Buffalo Chicken Filling: In a medium bowl, combine the shredded chicken, paleo mayo, coconut cream (or Greek yogurt), garlic powder, dried dill, dried chives, paprika, lemon juice, and hot sauce. Mix well until thoroughly combined.
- Fill Zucchini Boats: Spoon the buffalo chicken mixture evenly into each prepared zucchini boat, spreading the filling to cover the hollowed centers.
- Bake: Place the filled zucchini boats in the preheated oven and bake for 35 minutes, until the zucchini is tender and the buffalo chicken is slightly browned on top.
- Garnish and Serve: Remove from oven and top with paleo-friendly ranch dressing, fresh chives, parsley, or scallions as desired. Serve warm.
Notes
- Coconut cream is the thick part from the top of a can of full-fat coconut milk. You can substitute with plain Greek yogurt or plant-based Greek yogurt.
- If cream cheese is preferred, swap the mayo and cream/yogurt mixture for 8 ounces of softened cream cheese or dairy-free cream cheese for a different texture and flavor.
- To reduce spiciness, use less hot sauce according to taste.
- Using zucchini of similar size helps ensure even cooking.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
