Zucchini boats are filled with seasoned ground chicken breast and tangy buffalo sauce in this wholesome, low-carb, gluten-free dish. These Buffalo Chicken Zucchini Boats come together in under 30 minutes, making them an ideal quick weeknight dinner or easy meal prep option.
I love stuffed vegetable recipes because they’re colorful, satisfying, and great for packing extra vegetables into a meal. Zucchini is especially versatile—firm enough to hold fillings yet mild in flavor, it pairs beautifully with bold ingredients like buffalo sauce and pepper jack cheese. These boats are low in carbs, naturally gluten free, and easily customizable for different dietary needs.
Instructions
- Preheat and prepare. Preheat the oven to 400°F (204°C) if baking. Trim the ends from each zucchini and slice them lengthwise. Use a spoon to scoop out the center, leaving about 1/4 inch of flesh on the bottom and sides so each zucchini half holds its filling.
- Sear the aromatics and chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1/2 cup diced onion and 2 cloves minced garlic, cook until fragrant and softened, about 2–3 minutes. Add 1 pound ground chicken breast and cook, breaking it up with a spoon, until no longer pink, about 4–5 minutes.
- Add sauce and combine. Stir in 1/2 cup buffalo sauce and cook for an additional 2–3 minutes to let flavors meld. Remove the skillet from the heat.
- Fill the zucchini. Arrange the hollowed zucchini halves on a parchment-lined baking sheet or on a grill-safe tray. Spoon the buffalo chicken mixture into each zucchini cavity.
You can finish these boats in the oven or on the grill depending on your preference.
To bake:
- Initial bake. Place the filled zucchini in the preheated oven for 5 minutes to warm through and slightly soften the squash without making it mushy.
- Add cheese and finish. Remove the pan, sprinkle about 1/2 cup shredded pepper jack cheese evenly over the boats, then return to the oven for 7 more minutes or until the cheese is melted and bubbly. This timing keeps the zucchini firm enough to hold its filling for easy eating.
To grill:
- Prepare the grill. Heat the grill to medium and oil the grates so the zucchini doesn’t stick.
- Grill the boats. Place the stuffed zucchini directly on the grates or on a grill tray, close the lid, and grill for 5 minutes. Lift the lid, add the cheese, then grill another 5–7 minutes until the cheese is melted and the zucchini is tender-crisp.
Frequently asked questions
- What are zucchini boats? Zucchini boats are zucchini halves with their centers scooped out to form a cavity that can be stuffed with meats, cheeses, grains, beans, or vegetables. They’re a convenient, low-carb vessel for many fillings.
- Can these be made Whole30 compliant? Yes. To make a Whole30 version, omit the cheese and use a compliant buffalo-style hot sauce that contains only approved ingredients. Adjust salt or seasonings to taste.
More zucchini recipes
Zucchini is a versatile ingredient for stuffing, spiralizing, or tossing into salads. If you enjoy these buffalo chicken boats, try other zucchini-forward ideas such as bruschetta chicken zoodle bowls, Greek quinoa salad with diced zucchini, pesto baked salmon with zoodles, zucchini quinoa burgers, low-carb zucchini enchiladas, buffalo zucchini chips, or a savory Greek zucchini pie.
When you make these Buffalo Chicken Zucchini Boats, consider serving them with a simple green salad, a dollop of Greek yogurt or ranch dressing for cooling contrast, or extra chopped cilantro or green onions on top for freshness.
Buffalo Chicken Zucchini Boats
Zucchini halves stuffed with ground chicken cooked with onions, garlic, and buffalo sauce, finished with melted pepper jack cheese. A tasty, low-carb, gluten-free dinner ready in under 30 minutes.
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Author: Whitney Bond
Ingredients
- 4 zucchinis
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 pound ground chicken breast
- 1/2 cup buffalo sauce
- 1/2 cup pepper jack cheese, shredded (omit for Whole30)
Instructions
- Preheat the oven to 400°F (if baking).
- Trim the zucchini ends and slice each one lengthwise. Scoop out the center with a spoon, leaving about 1/4 inch of flesh on the bottom and sides.
- Arrange the hollowed zucchini on a parchment-lined baking sheet and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, cooking until softened about 2–3 minutes.
- Add the ground chicken, breaking it up and cooking until no longer pink, about 4–5 minutes.
- Stir in the buffalo sauce and cook 2–3 more minutes so the flavors combine. Remove from heat.
- Spoon the buffalo chicken mixture into each zucchini half.
- Bake filled zucchini for 5 minutes, remove, sprinkle with pepper jack cheese, then bake another 7 minutes until the cheese is melted and the zucchini is tender but still holds its shape. (Or grill covered: 5 minutes, add cheese, grill 5–7 more minutes.)
- Finish with chopped cilantro or green onions if desired and serve warm.
Notes
- To make this Whole30 compliant, omit the cheese and use a compliant buffalo-style sauce with no added sugars or non-compliant preservatives.
- Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
- For a milder flavor, substitute a milder hot sauce or reduce the amount of buffalo sauce and serve extra on the side.
Nutrition Facts (per serving)
- Calories: 289 kcal
- Carbohydrates: 9 g
- Protein: 26 g
- Fat: 18 g
- Saturated Fat: 6 g
- Cholesterol: 110 mg
- Sodium: 1080 mg
- Potassium: 1144 mg
- Fiber: 2 g
- Sugar: 6 g
- Vitamin A: 501 mg (10%)
- Vitamin C: 37 mg (45%)
- Calcium: 151 mg (15%)
- Iron: 2 mg (11%)