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 (such as Frank's Red Hot); Paleo-friendly ranch dressing; Fresh chives, parsley, or scallions

The subtle sweetness of tender zucchini perfectly balances the spicy, creamy filling that makes the Buffalo Chicken Zucchini Boats Recipe such a standout dish. It's a fun, lighter spin on classic buffalo chicken, and once you try it, you’ll see why it’s so memorable at my dinner table.

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 quickly become one of my favorites because it combines comfort, flavor, and fresh veggies in one easy dish. It’s perfect for those nights when you want something cozy but not heavy, and it’s always a hit with friends and family.

Gluten-free and Paleo-friendly: It’s a great option if you’re avoiding grains or dairy but still want that rich buffalo flavor.
Low-carb and veggie-packed: The zucchini provides a nutritious vessel that keeps things light without skimping on taste.
Simple to prepare: With just a handful of ingredients, this recipe comes together in under an hour, perfect for weeknights.
So versatile: You can easily swap ingredients to suit your preferences or whatever you have on hand.

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Zucchini Boats Recipe plays a key role—balancing heat, creaminess, and freshness to make every bite satisfying. Here’s why I love each one and some tips for choosing the best versions:

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: I like to pick medium-sized zucchini that are mostly even in size so they cook uniformly and hold their shape well as “boats.”
Shredded chicken: Using cooked rotisserie chicken makes this recipe a lifesaver on busy days, but homemade shredded chicken works beautifully too.
Paleo mayo: It adds creaminess and helps meld the flavors without overpowering the heat from the hot sauce.
Coconut cream or Greek yogurt: The richness of coconut cream balances the spicy sauce, and Greek yogurt can keep it tangy—both work depending on your taste.
Garlic powder, dried dill, dried chives, paprika: These spices build depth and freshness, making the filling flavorful without adding fuss.
Lemon juice: A splash brightens everything up, cutting through the richness and adding a subtle zing.
Hot sauce: Frank’s Red Hot is my go-to for that authentic buffalo flavor, but feel free to adjust the spiciness to your preference.

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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 tweaking this buffalo chicken zucchini boats recipe to fit the occasion—sometimes I like to dial back the heat for kids, other times I’ll add a little extra cheese or swap mayo for cream cheese to make it ultra creamy. It’s a flexible recipe that really invites your own spin.

Variation: Once, I added diced celery and shredded carrots into the filling for a little crunch and extra veggie goodness—it was surprisingly delightful!
Dairy swap: For a non-dairy version, swapping Greek yogurt for coconut cream and using dairy-free mayo worked perfectly for a similar texture and tang.
Less spicy: If you prefer mild flavors, simply reduce the hot sauce or add more coconut cream to mellow it out without losing the buffalo essence.

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

After rinsing your zucchini, slice them in half lengthwise. Grab a sturdy spoon and carefully scoop out the seeds and some of the flesh, leaving about a half-inch rim all around—this creates the perfect “boats” to hold your filling without getting soggy. Pro tip: Save that scooped flesh and chop it up to mix in later or add to soups!

Step 2: Mix your buffalo chicken filling

In a bowl, combine your shredded chicken, paleo mayo, coconut cream (or Greek yogurt), garlic powder, dill, chives, paprika, lemon juice, and hot sauce. Mix thoroughly until everything is evenly coated. I usually taste a little bit here to make sure the heat and seasoning suit my mood—feel free to add a splash more hot sauce if you want to kick it up.

Step 3: Stuff and bake

Spoon the buffalo chicken mixture generously into each zucchini boat. Arrange them on a foil-lined, greased baking pan—that foil makes cleanup unbelievably easy, trust me. Bake in a preheated 400°F oven for about 35 minutes. You’re looking for tender zucchini that still hold shape and a nicely browned, bubbly filling on top.

Step 4: Garnish and serve

Once out of the oven, I love topping mine with a dollop of paleo-friendly ranch dressing, some fresh chopped chives, parsley, or scallions for a burst of freshness. It’s that little finishing touch that pulls all the flavors together beautifully.

Top Tip

Having made this Buffalo Chicken Zucchini Boats Recipe multiple times, I’ve learned a few tricks that really make the dish shine—especially if you’re trying it for the first time.

Uniform zucchini size: Picking zucchinis that are roughly the same size ensures even cooking and a consistent presentation.
Don’t over-hollow: Leaving that sturdy ½-inch edge prevents your boats from collapsing or getting too watery during baking.
Mix the filling thoroughly: Make sure the hot sauce and seasonings are well incorporated for balanced flavor in every bite.
Use foil for easy cleanup: Trust me, lining your pan with foil saves precious time and energy after enjoying this delicious meal!

How to Serve Buffalo Chicken Zucchini Boats Recipe

Buffalo Chicken Zucchini Boats - Serving Suggestion

Garnishes

I usually keep it simple but fresh—a little paleo ranch drizzled on top and a sprinkle of chopped scallions or parsley adds color and a crisp bite that complements the spicy filling perfectly. Sometimes a tiny drizzle of extra hot sauce if we're feeling bold!

Side Dishes

These zucchini boats pair wonderfully with a crunchy side salad dressed simply with lemon and olive oil, or some roasted sweet potatoes for a cozy contrast. I’ve also enjoyed them alongside cauliflower rice or steamed broccoli to keep things light and veggie-focused.

Creative Ways to Present

For gatherings, I like arranging these on a big platter topped with colorful herbs and tiny celery sticks on the side to mimic the classic buffalo wings vibe. It makes for a charming appetizer or finger-food style dish everyone loves.

Make Ahead and Storage

Storing Leftovers

After dinner, I place any leftovers in an airtight container and refrigerate. They usually stay fresh for 3-4 days, and the flavors actually deepen overnight, making for a yummy next-day meal.

Freezing

I've frozen stuffed zucchini boats before by wrapping them tightly in foil and placing in a freezer bag. When thawed and reheated, the texture of the zucchini softens some but the filling remains flavorful. Just be gentle during reheating to avoid mushiness.

Reheating

I prefer reheating these in a 350°F oven for about 15 minutes to warm everything evenly and bring back a touch of the crisped top. Microwaving works in a pinch but can make the zucchini a bit soggy.

Frequently Asked Questions:

Can I use other types of chicken for this recipe?

Absolutely! While I usually use rotisserie chicken for convenience, leftover shredded chicken or even cooked ground chicken can be used. Just make sure it’s well seasoned to keep the buffalo flavor robust.

What can I use instead of hot sauce if I want a milder flavor?

I recommend reducing the amount of hot sauce and increasing the coconut cream or Greek yogurt slightly to mellow the heat. You could also try a mild buffalo sauce or a smoky paprika for flavor without too much spice.

Can I prepare the zucchini boats ahead of time?

Yes, you can prep everything—including hollowing the zucchini and mixing the filling—a few hours ahead. Just hold off on stuffing and baking until you’re ready to eat for best texture and flavor.

What are some good side dishes to serve with this recipe?

Simple green salads, roasted vegetables, or cauliflower rice all pair nicely. I also love pairing it with celery sticks and a side of ranch for that classic buffalo chicken experience.

Final Thoughts

This Buffalo Chicken Zucchini Boats Recipe is one that always makes me smile when I serve it because it feels indulgent without being heavy. It’s vibrant, flavorful, and easy enough to whip up any night of the week. I genuinely hope you give it a try and see how it can quickly become your go-to for simple, satisfying meals that everyone will ask for again.