This recipe is perfect when you want some veggies in your life but also have buffalo chicken to use. These buffalo chicken zucchini boats make for the easiest weeknight dinner, great for leftovers and can easily be made into a gameday snack if you want to add some greens into your spread.
Buffalo Chicken Zucchini Boats
By the time dinner comes around, we just want something that is easy and tastes good. Right!? Insert these Buffalo Chicken Zucchini Boats. The best way to get in some veggies is when buffalo chicken is involved and you’ll love how simple this recipe is! I love using shredded buffalo chicken as something to prep at the beginning of the week and then using it throughout the week in different recipes. For example, you can make these and Stuffed Sweet Potatoes or this Buffalo Chicken Naan Pizza. It’s a great way to have a big part of the recipe already done for you!
Whenever I think about buffalo chicken, I think about tailgates or game watching. Not that I do much of that…generally I’m there for the snacks. But these would make a great addition to your spread if you’re looking for ideas for that as well!
Why you’ll love these:
- Does it get any better than buffalo chicken!?
- These are creamy, delicious and so simple to make!! Hello easy weeknight meal!
- They make for great leftovers!
- Definitely a crowd pleaser and a great way to get those that aren’t veggie lovers to enjoy them as well 🙂
What you need for buffalo chicken zucchini boats:
- 3 zucchinis
- Buffalo chicken
- Ranch dressing
- Green onion
- Red Onion
- Greek yogurt
- Sea salt, pepper, garlic powder
How to make:
- Preheat oven to 400 degrees.
- Cut zucchini in half. Scoop out the inside.
- Prepare the buffalo chicken mixture by mixing buffalo chicken, greek yogurt, red onion, green onion and seasonings.
- Scoop buffalo chicken into zucchini. Place in the oven for 22-24 minutes.
- Add pepper jack (or desired cheese) on top. Place back in the oven for 2 minutes until melty.
How do I make shredded crockpot chicken?
Great question! First, be sure you have a crockpot. I love this one! Place two chicken breasts in the crockpot with 1/2 cup chicken broth. Cook on high for 4+ hours. Once it begins to cook through, you can shred it with a fork. Once the chicken is done, you can toss it in a bowl and mix it with your buffalo sauce.
What kind of greek yogurt do you use?
I like using the Fage plain 0% greek yogurt in this recipe! Any plain greek yogurt will work here.
- Make sure you find zucchini that’s not too small if you’re going to make these boats! You want to make sure you have enough room to scoop out some of the inside and fill them up!
- Prepare the buffalo chicken ahead of time so you can make these in no time! Shredded crockpot chicken is a great thing to prep at the beginning of the week.
Can I cut the zucchini into rounds instead?
Yes! If you want to do little snacking rounds instead, you can cut the zucchini that way. I would recommend making sure they are still thicker in size and only needing around 15-20 minutes time to bake instead. Perfect little bite size snack for picking up!
A few items that I like to use for this recipe:
- Primal Kitchen Buffalo Sauce
- Bolthouse Ranch Dressing
- Fage 0% Yogurt
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If you like this recipe, you may also enjoy these on One Balanced Life:
Looking for more easy dinner ideas? Try these:
- 3 zucchini (cut in half)
- 2 cups shredded buffalo chicken
- 1/4 cup red onion
- 1/4 cup green onion
- 1/3 cup Fage greek yogurt (I used 2%)
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 1/2 cup pepperjack cheese
- garnish: red pepper flakes, green onion, ranch dressing
- Preheat oven to 400 degrees.
- Cut zucchini in half and scoop out inside (leaving a little remaining around the edges)
- In bowl, combine buffalo chicken, greek yogurt, green onion, red onion and spices. Mix to combine.
- Place buffalo chicken into each zucchini.
- Bake for 22-24 minutes.
- Top with desired amount of pepperjack cheese and place back in the oven for 2 minutes or until melted.
- Top with green onion, red pepper flakes and a drizzle of ranch dressing.
until next time...