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, e.g., Tessamae's); Fresh chives, parsley, or scallions

There's something so satisfying about the crunch of baked zucchini paired with spicy, creamy chicken that just hits the spot. This Buffalo Chicken Zucchini Boats Recipe is exactly that: a delicious, healthy spin on classic buffalo chicken, wrapped up in a zucchini “boat” that makes every bite a flavor-packed adventure.

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

This Buffalo Chicken Zucchini Boats Recipe has become a go-to for quick weeknight dinners — it’s fresh, packed with flavor, and feels like such a treat without all the guilt. I love how it’s adaptable and makes good use of simple ingredients that come together beautifully.

Healthy and Low-carb: Swapping bread or tortillas for zucchini keeps things light but still totally satisfying.
Flavorful Comfort: The creamy buffalo chicken filling has that perfect spicy tang paired with mellow zucchini.
Simple Prep: Uses cooked chicken and pantry staples, so you’re basically throwing things together, then baking away.
Customizable: You can easily tweak spice levels, swap dairy ingredients, and add toppings you love.

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Zucchini Boats Recipe plays a role—zucchini acts as a tender but sturdy vessel, the chicken carries all the protein and flavor, and the creamy, spicy sauce ties everything together perfectly. When you pick your ingredients, aim for freshness and balance.

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: Choose medium-sized zucchinis that are firm and similar in size for even baking and pretty boat shapes.
Cooked shredded chicken: Rotisserie chicken makes this recipe a breeze, but any cooked chicken breast shredded finely works well.
Paleo mayo: Adds creaminess and richness as a healthier mayo alternative, but regular mayo is fine too.
Coconut cream or Greek Yogurt: This adds a smooth tangy creaminess; choose coconut cream for dairy-free, or Greek yogurt for extra protein.
Garlic powder, dried dill, chives, paprika: These spices build layers of savory, herbaceous flavor that enhances the chicken without overpowering.
Lemon juice: Brightens the whole dish with a fresh zing.
Hot sauce: Frank’s Red Hot is my favorite here; adjust the amount for your preferred spice level.

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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 playing around with the buffalo spice level and creamy elements. Sometimes I swap out the paleo mayo and coconut cream for cream cheese to get an even richer filling — it’s super indulgent but oh so good! Feel free to shift the spice up or down to suit your tastes, and even try adding some shredded cheese for extra melty goodness.

Dairy-free option: I often use full-fat coconut cream and paleo mayo to keep it creamy without dairy. It still comes out rich and flavorful.
Milder version: Use half the hot sauce or swap for a milder sauce like Frank’s mild if you prefer less heat.
Extra veggies: I've tossed in a handful of diced bell peppers or onions to the filling for added crunch and nutrition.

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 slicing your zucchinis in half lengthwise, then use a large spoon to gently scoop out the seeds and soft center, leaving about a half-inch thick border all around. This creates the perfect boat shape that holds all the filling without falling apart in the oven. Make sure not to scoop too much or your boats might get floppy while baking!

Step 2: Mix the Buffalo Chicken Filling

In a medium bowl, toss together your shredded chicken, mayo, coconut cream or Greek yogurt, garlic powder, dill, chives, paprika, lemon juice, and hot sauce. Stir well until everything is evenly combined and coated. I usually give it a quick taste here to decide if it needs a bit more hot sauce or lemon juice.

Step 3: Fill and Bake

Spoon the buffalo chicken mixture evenly into each zucchini boat. You want them nicely packed but not overflowing. Pop them onto a foil-lined baking sheet or pan, then bake at 400°F for about 35 minutes. The zucchini should be tender but still hold its shape, and you’ll notice the tops start to brown lightly—this is your cue they’re ready.

Step 4: Garnish and Serve

Once out of the oven, top your boats with fresh chives, parsley, or scallions for that burst of color and fresh flavor. I love adding a drizzle of paleo-friendly ranch dressing — close your eyes, it’s amazing. Then grab a fork and dig in!

Top Tip

From experience, handling the zucchini just right makes all the difference, and a few tweaks can turn this recipe from good to unforgettable. Here are my best tips so you get it right every time:

Don’t over-scoop the zucchini: Leave a sturdy rim to prevent the boats from collapsing once baked.
Use cooked chicken that’s finely shredded: Larger chunks don’t mix well and can fall out when baking.
Adjust heat gradually: Start with less hot sauce if you’re unsure and add more after tasting the filling.
Line your baking pan with foil: Makes cleanup a breeze and prevents sticking.

How to Serve Buffalo Chicken Zucchini Boats Recipe

buffalo chicken zucchini - Serving Suggestion

Garnishes

I usually top mine with freshly chopped scallions and a sprinkle of parsley—adds a pop of color and fresh flavor against the spicy, creamy filling. A dollop of ranch dressing, especially a paleo-friendly one like Tessamae’s, rounds out the dish beautifully and cools down the heat.

Side Dishes

These buffalo chicken zucchini boats are great on their own, but I like pairing them with simple sides like a crisp green salad or roasted sweet potatoes. Sometimes, I add air-fried potato wedges for that satisfying crunch without the oil overload.

Creative Ways to Present

For a dinner party, I arrange the boats on a large wooden serving board with small bowls of ranch, blue cheese crumble, and fresh celery sticks on the side. It turns the dish into a fun, shareable appetizer that gets everyone chatting and nibbling.

Make Ahead and Storage

Storing Leftovers

After the meal, I pop any leftovers into an airtight container and store them in the fridge. They keep well for up to 3 days, which is perfect for a quick next-day lunch or dinner.

Freezing

I've frozen these zucchini boats twice with good results. Just wrap them individually in foil and place in a freezer bag. When ready to eat, thaw overnight in the fridge and reheat in the oven for best texture.

Reheating

To keep the zucchini from getting soggy, I reheat leftover boats in a preheated oven at 350°F for 10-15 minutes until warmed through. Microwaving works in a pinch but can make the zucchini limp.

Frequently Asked Questions:

Can I make Buffalo Chicken Zucchini Boats ahead of time?

Yes! You can prep the zucchini boats and filling separately in advance. Store them separately in the fridge and assemble right before baking to keep the boats from getting soggy. Alternatively, assemble them and bake just before serving for best results.

What if I don’t have coconut cream or Greek yogurt?

If you don’t have coconut cream or Greek yogurt, you can swap in softened cream cheese or a dairy-free cream cheese. This will keep the filling creamy and delicious while changing the texture slightly.

How spicy is the buffalo chicken filling?

The heat level depends on how much hot sauce you add. The recipe calls for ¾ cup of Frank’s Red Hot, which has a nice kick but isn’t overwhelming. Feel free to reduce the amount for a milder taste or add more if you crave extra heat.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs like dill and chives can be used instead of dried—just increase the quantities since fresh herbs have a lighter flavor. It adds a lovely brightness to the filling when fresh herbs are on hand.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe is one of those dishes I return to time and again—whether it’s for a busy weeknight needing a quick, tasty dinner or when I want to impress friends with something simple but flavorful. It’s wholesome, satisfying, and pretty impossible not to love. Give it a shot in your kitchen, and I bet it’ll become a favorite in your rotation too!