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 (Frank's Red Hot recommended, use less for milder heat); Paleo-friendly ranch dressing (e.g., Tessamae's); Fresh chives, parsley, or scallions for garnish

There’s something irresistibly satisfying about these vibrant little boats filled with spicy, creamy goodness. The Buffalo Chicken Zucchini Boats Recipe hits that perfect balance of heat and cool, with nutritious zucchini acting as the perfect edible vessel. Trust me, it's a fun twist that makes healthy eating exciting.

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 recipe quickly became a staple in my weeknight rotation. It’s easy enough for busy days but still feels like a treat. That blend of tender zucchini paired with that bold buffalo chicken filling? Pure magic in every bite.

Simple but Flavor-Packed: The spicy buffalo chicken filling is creamy and tangy, making these boats anything but boring.
Low-Carb and Healthy: Using zucchini instead of bread or heavy carbs keeps it light without sacrificing satisfaction.
Customizable Heat Level: You can easily control the spice by adjusting the hot sauce, perfect whether you like a mild kick or full heat.
Great Meal Prep Option: These boats store well and reheat without losing their texture or flavor, so leftovers are a win.

Ingredients & Why They Work

Every ingredient in the Buffalo Chicken Zucchini Boats Recipe plays a role in creating those layers of texture and flavor we crave. The zucchini is mild and tender, while the chicken mixture is creamy, tangy, and spicy — all balanced perfectly.

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: Pick medium-sized zucchinis that are mostly uniform in thickness so they cook evenly and hold their “boat” shape well.
Cooked Shredded Chicken: Rotisserie chicken works wonderfully for ease, but homemade shredded chicken breast adds a nice fresh touch.
Paleo Mayo: Mayo helps bind all the flavors and adds creaminess; if you want a tangier twist, mix in a bit of Greek yogurt.
Coconut Cream or Greek Yogurt: This adds richness and cools the heat from the hot sauce—don’t skip it, it’s key for that creamy texture.
Garlic Powder, Dill, Chives, and Paprika: These spices provide depth without overwhelming the buffalo flavor; dried herbs are convenient but fresh herbs on top add a nice punch.
Lemon Juice: Brightens the whole mixture and balances the richness.
Hot Sauce: Frank's Red Hot is a classic choice, but use less if you prefer a milder bite—you control the heat here.

📝

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 like to tweak this recipe depending on what I have at home or who I’m cooking for. Sometimes, I swap out the hot sauce for a milder buffalo-style sauce if I'm making it for kids, or I add some extra cheese on top for that gooey finish.

Variation: Once, I added crumbled blue cheese into the mix – it gave a nice sharp bite that paired beautifully with the spicy chicken.
Dietary Tip: For dairy-free options, coconut cream is perfect, but I’ve also used plant-based yogurt to keep it creamy and allergen-friendly.
Seasonal Twist: I’ve tossed in diced bell peppers for a pop of color and sweetness, which works especially well in summer when veggies are at their best.

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—it makes cleanup easier, trust me. Slice your zucchinis in half lengthwise, then use a spoon to scoop out the seeds and some flesh, leaving about a half-inch thick border around the edges. This scoop-and-shape step creates the perfect little “boats” that hold all that delicious filling without falling apart. Place all your zucchini halves on the lined pan while you prepare the filling.

Step 2: Mix the Buffalo Chicken Filling

In a medium bowl, combine shredded chicken, paleo mayo, coconut cream or Greek yogurt, garlic powder, dill, chives, paprika, lemon juice, and hot sauce. Mix everything well so it’s all beautifully blended and creamy—not dry but not overly wet. This blend creates the perfect texture that cooks up tender and flavorful inside the boats.

Step 3: Fill and Bake

Spoon that buffalo chicken mixture evenly into each zucchini boat. Spread it out a little but don’t overfill—leave a bit of room since it will get bubbly as it bakes. Pop the baking pan into the oven for about 35 minutes. You’re aiming for tender zucchini and a lightly browned filling on top. If you want a little extra crispness, you can broil for the last 2 minutes, but watch closely so it doesn’t burn.

Step 4: Garnish and Serve

Once out of the oven, let the boats cool for a few minutes. Then top with your favorite paleo-friendly ranch dressing, fresh chopped chives, parsley, or scallions. This adds freshness and that cool contrast to the spicy filling. Serve warm, grab a fork, and enjoy the burst of flavors!

Top Tip

After making these several times, I’ve noticed a few tricks that really make the Buffalo Chicken Zucchini Boats Recipe shine—so you get that perfect texture and balance every time.

Don’t Over-Scoop the Zucchini: Leaving about half an inch of thickness keeps your boats sturdy and prevents sogginess while baking.
Use Shredded Rotisserie Chicken: It saves time and the smoky flavor really elevates the filling.
Balance the Hot Sauce: If you’re unsure about heat tolerance, start with less hot sauce and add more after tasting the filling.
Foil-Lined Pan: Makes cleanup a breeze, especially when the chicken mixture bubbles over a bit.

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini Boats - Serving Suggestion

Garnishes

I always top mine with a drizzle of paleo ranch dressing and sprinkle fresh scallions and parsley on top for a fresh, cooling bite. Occasionally, I add a little crumbled blue cheese for extra indulgence. These garnishes help balance the heat and make the dish look as good as it tastes.

Side Dishes

Pair it with a crisp side salad or roasted sweet potatoes for a well-rounded meal. I like simple steamed green beans or a quick avocado and tomato salad when I keep it light. These sides complement the spicy richness perfectly.

Creative Ways to Present

For parties, I’ve arranged these zucchini boats on a large platter, garnished with colorful herbs and extra ranch in small bowls for dipping. The presentation always sparks conversation and impresses guests with how creative and tasty “healthy” can be.

Make Ahead and Storage

Storing Leftovers

I keep leftover zucchini boats tightly covered in the fridge for up to 3 days. They reheat well in the oven or microwave, though I prefer reheating in the oven to bring back some of the texture lost in the fridge.

Freezing

While I don't freeze the boats very often, they freeze fine if wrapped well. I’d suggest freezing before baking—just thaw overnight in the fridge and then bake as usual. This keeps the zucchini from turning mushy.

Reheating

For best results, reheat baked boats in a 350°F oven for about 15 minutes until warmed through. Microwaving is faster but risks softening the zucchini too much, so do that only when you’re in a hurry.

Frequently Asked Questions:

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs like dill and chives can brighten up the buffalo chicken filling—just add them at the end or as a garnish to retain their flavor.

How spicy is this Buffalo Chicken Zucchini Boats Recipe?

It can be as mild or spicy as you want it. The recipe uses Frank's Red Hot, which delivers a moderate kick. You can adjust the amount of hot sauce to suit your heat preference.

Can I make this recipe dairy-free?

Yes! Swap Greek yogurt for coconut cream and use a dairy-free mayo to keep the recipe 100% dairy-free and still creamy and delicious.

What’s the best way to shred chicken for this recipe?

Using warm cooked chicken makes it easier to shred. I like to use two forks to pull apart the meat finely so it mixes better with the creamy buffalo sauce.

Final Thoughts

Making this Buffalo Chicken Zucchini Boats Recipe feels like a celebration of simple ingredients turning into something truly delicious. It's one of those dishes I love sharing because it’s easy, versatile, and feels kind of fancy without the fuss. Give it a try—once you do, you’ll have a new favorite weeknight meal that blends comfort with a lot of healthy pride.