Description

These Buffalo Chicken Zucchini Boats are a delicious and low-carb twist on classic buffalo chicken. Hollowed-out zucchini halves are filled with a spicy buffalo chicken mixture made with shredded chicken, paleo mayo, coconut cream, and hot sauce, then baked to perfection. Perfect as a flavorful main dish that’s both satisfying and healthy.

Ingredients

Scale

Zucchini Boats

4 medium zucchini, sliced in half lengthwise (try to find zucchini that are similar in size)

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 (Frank's Red Hot recommended, use less for milder heat)

Toppings (Optional)

Paleo-friendly ranch dressing (e.g., Tessamae's)
Fresh chives, parsley, or scallions for garnish

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Instructions

Preheat Oven: Preheat the oven to 400°F and grease a large baking pan with foil. Set aside.
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 boats. Place the hollowed out zucchinis on the prepared baking pan.
Mix 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 hot sauce. Mix well until fully combined.
Fill Zucchini Boats: Spoon the buffalo chicken mixture evenly into each zucchini boat, distributing the filling so all are well stuffed.
Bake: Bake the stuffed zucchini boats in the oven for 35 minutes, or until the zucchini is tender and the buffalo chicken filling is slightly browned on top.
Add Toppings and Serve: Remove from oven and top with paleo-friendly ranch dressing and fresh herbs like chives, parsley, or scallions as desired before serving.

Notes

Coconut cream is the thick part from the top of a can of full-fat coconut milk and can be substituted with plain Greek yogurt or plant-based Greek yogurt.
You can substitute the paleo mayo and coconut cream/yogurt with 8 ounces of softened cream cheese or dairy-free cream cheese if preferred.
Adjust the amount of hot sauce to your desired spice level.
Make sure to hollow out the zucchini carefully, leaving enough walls so the boats hold their shape while baking.

Nutrition

Serving Size: 1 stuffed zucchini half
Calories: 320 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 85 mg