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Buffalo Chicken Zucchini Boat
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5 from 1 vote

Buffalo Chicken Zucchini Boats

If you are a fan of buffalo sauce then you simply must try these Buffalo Chicken Zucchini Boats.  Piles of cheesy shredded buffalo chicken on top of a perfectly cooked whole zucchini and topped with green onions, tomatoes, buffalo sauce, and creamy ranch dressing.
Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: American
Keyword: Buffalo Chicken, Buffalo Chicken Zucchini Boats
Servings: 8
Author: Amanda Rettke - iambaker.net

Ingredients

  • 4 medium zucchini, sliced in half lengthwise
  • 1 tablespoon olive oil
  • 3 teaspoons garlic, minced
  • 1/3 cup red onion, diced
  • 3 cups cooked rotisserie chicken, shredded
  • 1 cup plain greek yogurt
  • 1/2 cup hot sauce
  • 1/3 cup ranch dressing
  • 1/2 cup shredded mild cheddar cheese

Topping

  • 3/4 cup cheddar cheese
  • 2 tablespoons green onions
  • 1 small Roma tomato, diced

Optional Garnish

  • ranch dressing
  • buffalo sauce

Instructions

  • Preheat oven to 400°F.
  • Prepare a sheet pan with aluminum foil and non-stick spray.
  • Using a large spoon, hollow out the centers of each zucchini half, and set on the baking pan.
  • Heat olive oil in a medium skillet over medium heat. Add onions saute for 3-4 minutes, add garlic and cook for 1 more minute. Remove pan from heat.
  • Add shredded chicken, hot sauce, greek yogurt, ranch dressing, shredded cheddar cheese. Stir to combine.
  • Spoon buffalo chicken mixture evenly into the hollow of each zucchini.
  • Top each evenly with the remaining shredded cheese.
  • Create an aluminum foil tent around the zucchini boats, being careful not to touch the tops.
  • Bake for 45-50 minutes or until cheese has melted and zucchini is tender.
  • Remove the foil and broil for 2-3 minutes until the tops of the cheese turn golden brown.
  • Remove from oven and top with green onions, and tomatoes. (If drizzling with ranch dressing and buffalo sauce, do that now as well.) Best served hot.

Notes

IMPORTANT: The larger boats need to bake a bit longer which how this recipe is written. If you are using small zucchini, please start checking for doneness at 30 minutes. When the zucchini is done baking it will be soft, appearing dry on the outside edges, and very moist and almost translucent on the inside. The skin (if you are using green zucchini) will be darker.