Buffalo Chicken Stuffed Zucchini Boats

$- 4 medium zucchinis - 1 cup cooked chicken, shredded - ½ cup buffalo sauce (adjust to your heat preference) - ½ cup cream cheese, softened to room temperature - 1 cup shredded sharp cheddar cheese, divided - ¼ cup green onions, chopped (plus extra for garnish) - Salt and freshly ground pepper to taste - 1 tablespoon olive oil I love using fresh zucchinis for this recipe. They have a nice crunch and flavor. You can find medium zucchinis at your local market or grocery store. Choose ones that feel firm and look shiny. Next, use cooked chicken for a quick prep. I often shred rotisserie chicken, as it saves time. Mix it with buffalo sauce for that spicy kick. Adjust the sauce to your taste. If you like heat, add more! Cream cheese adds creaminess to the filling. It balances the spice and makes it rich. I always use it at room temperature for smooth mixing. Don't forget the cheddar cheese! It melts perfectly and gives a delicious flavor. I like using sharp cheddar for a stronger taste. Green onions add a fresh, crisp bite. They also make a great garnish. Season the zucchini boats with salt and pepper. This simple step enhances the flavor. Finally, olive oil helps the zucchini roast nicely. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Slice each zucchini in half lengthwise. Scoop out the seeds and some flesh, making hollow boats. - Lightly brush the insides of the zucchini with olive oil. Season with salt and pepper. - Place the zucchini halves cut side up on a baking sheet and bake for 10 minutes. - In a bowl, mix shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, and chopped green onions. - Stir until all ingredients blend well together. - Remove the zucchini from the oven. Fill each boat with the buffalo chicken mixture. Pack it tightly for the best flavor. - Sprinkle the remaining cheddar cheese on top of the stuffed zucchinis. - Return them to the oven and bake for 15-20 minutes, until the cheese is melted and bubbly. To get the best zucchini texture, pre-baking is key. Pre-baking softens the zucchini without making it mushy. This gives your boats a nice bite. If you skip this step, your zucchini might turn out soggy. - Slice each zucchini in half. - Scoop out the seeds and some flesh. - Brush with olive oil and season. This prep helps maintain the shape and texture of your zucchini. You can easily adjust the heat of your buffalo sauce. If you want it mild, use less sauce. For more heat, add extra sauce or a dash of hot sauce. This way, you can make it fit your taste. Cheese alternatives are also fun to try. If you don’t have cream cheese, use Greek yogurt. It adds creaminess and a bit of tang. You can also mix in other cheeses, like mozzarella or pepper jack, for a twist. Serving your stuffed zucchini boats well makes a big impact. Use a bright platter to show off the vibrant colors. Drizzle extra buffalo sauce on the plate. This adds a pop of color and flavor. Garnish with more chopped green onions. This gives a fresh look and taste. You can also sprinkle some extra cheese on top before serving. It makes your dish look even more appetizing. Enjoy making your zucchini boats the star of the table! Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and not overly large to ensure they hold their shape while baking. Customize the Heat: Adjust the amount of buffalo sauce according to your heat preference; start with less and add more if desired. Experiment with Cheeses: Feel free to mix different cheeses, such as mozzarella or pepper jack, for a unique flavor twist. Make Ahead: Prepare the stuffed zucchini boats ahead of time and refrigerate them. Bake just before serving for a quick meal. {{image_4}} You can switch up the meats in this recipe. Try using ground turkey or lean beef instead of chicken. This change adds a new flavor while keeping it hearty. If you want a vegetarian take, use black beans or chickpeas. They provide protein and a nice texture too. Do you like it mild or hot? You can pick between mild or spicy buffalo sauce. For more kick, add sliced jalapeños or a dash of your favorite hot sauce. This lets you control the heat and makes the dish your own. Feel free to get creative with your stuffing. Mix in chopped bell peppers, onions, or spinach for extra veggies. You can also add grains like quinoa or rice for a more filling meal. These options let you customize the dish to fit your tastes. To keep your buffalo chicken stuffed zucchini boats fresh, store them in the fridge. Place any leftovers in an airtight container. They will stay good for about 3 to 4 days. Make sure to let them cool completely before sealing. When ready to eat, you have a few good options to reheat. The best way is to use the oven. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This keeps the cheese nice and melty. You can also use a microwave. Heat each boat for 1-2 minutes. Just be cautious, as the cheese may not melt as well. If you want to save some for later, you can freeze the stuffed zucchini. Wrap each boat tightly in plastic wrap, then put them in a freezer bag. This will help prevent freezer burn. They can last up to 2-3 months. When you're ready to eat, thaw them overnight in the fridge. After thawing, reheat them in the oven or microwave. This ensures they taste fresh and delicious! No, you should not use raw chicken. The recipe requires cooked chicken. This ensures safety and flavor. You can use leftover rotisserie chicken or boil and shred your own. Bake the zucchini boats for about 25-30 minutes total. First, bake them for 10 minutes to soften. Then, after filling, bake for another 15-20 minutes until the cheese is melted and bubbly. You can pair these boats with a fresh salad or some crunchy veggies. A cool ranch dip also complements the spicy flavors well. Try serving with some whole grain bread for a complete meal. Yes, you can make this recipe ahead of time. Prepare the stuffed zucchini boats and store them in the fridge. Just bake them before serving. This makes meal prep easy and quick. Absolutely! Buffalo chicken stuffed zucchini boats are great for meal prep. They store well in the fridge and reheat nicely. This dish is healthy and filling, making it perfect for lunches or dinners throughout the week. You now know how to make buffalo chicken stuffed zucchini boats. We covered the main ingredients, step-by-step baking, and helpful tips. You can customize it to your taste, too. Consider different meats or spice levels. Don't forget about storing leftovers or freezing options. This dish is fun to eat and easy to prep. Enjoy your cooking!$

Buffalo Chicken Stuffed Zucchini Boats

Delicious zucchini boats filled with a spicy buffalo chicken mixture, topped with melted cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
1 cup cooked chicken, shredded
0.5 cup buffalo sauce
0.5 cup cream cheese, softened
1 cup shredded sharp cheddar cheese
0.25 cup green onions, chopped
1 tablespoon olive oil
to taste salt
to taste freshly ground pepper

Instructions

Begin by preheating your oven to 375°F (190°C).
Carefully slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and a bit of the flesh, creating hollow boats. Lightly brush the insides of the zucchini boats with olive oil and season them with salt and pepper to enhance their flavor.
Arrange the zucchini halves on a baking sheet, cut side facing up, and place them in the preheated oven. Bake for about 10 minutes, allowing them to soften slightly.
While the zucchinis are baking, prepare the buffalo chicken filling. In a mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, and the chopped green onions. Stir until all the ingredients are thoroughly mixed and well combined.
Once the zucchinis are ready, carefully remove them from the oven. Generously fill each zucchini boat with the buffalo chicken mixture, ensuring to pack it in tightly for maximum flavor.
Sprinkle the remaining shredded cheddar cheese generously over the tops of the stuffed zucchinis, allowing it to melt beautifully during baking.
Place the stuffed zucchini boats back into the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden in color.
After baking, remove the zucchini boats from the oven and let them cool for a few minutes. Just before serving, garnish with additional chopped green onions for a fresh touch and extra flavor.

Notes

Serve with extra buffalo sauce and garnish with green onions for added flavor.

Keyword buffalo chicken, stuffed zucchini, zucchini boats