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Buffalo Chicken Stuffed Zucchini Boats

Buffalo chicken stuffed zucchini boats with a creamy buffalo filling, orange-red sauce, and golden mozzarella. Tender zucchini boats are heaped with spicy chicken and finished with blue cheese crumbles and ranch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Buffalo chicken filling
  • 2 cup cooked chicken Shredded.
  • 4 oz cream cheese Softened.
  • 0.33 cup buffalo wing sauce Frank's or similar.
  • 0.25 cup ranch dressing Divided; half used in filling, half for drizzling.
  • 0.5 cup mozzarella cheese Divided; half mixed in, half for topping.
  • 0.5 tsp garlic powder To season filling.
Toppings
  • 0.25 cup blue cheese crumbles For topping.
  • 2 green onions Sliced.
  • 1 celery sticks For serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the zucchini
  1. Preheat the oven to 400°F, setting it up for a quick bake. This ensures the zucchini will soften by the time the cheese turns golden.
  2. Halve 4 medium zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell, then place shells cut-side up in a baking dish. Make the shells even so they bake to the same tenderness.
Make the buffalo chicken filling
  1. Mix shredded cooked chicken with softened cream cheese, buffalo wing sauce, half the ranch dressing, half the mozzarella, garlic powder, salt, and pepper until combined. Stir until the mixture looks creamy and evenly orange-red.
  2. Fill each zucchini boat with the buffalo chicken mixture, pressing it in so it mounds slightly above the rim. Compacting helps the filling stay put during baking.
  3. Top the filled boats with the remaining mozzarella cheese. This creates a browned, bubbly layer across the tops.
Bake and finish
  1. Bake at 400°F for 20–25 minutes until the cheese is golden and the zucchini is tender. The filling should look hot and set around the edges.
  2. Drizzle with the remaining ranch dressing, then top with blue cheese crumbles and sliced green onions. Finish with celery sticks for serving alongside the boats.

Notes

For the creamiest filling, make sure the cream cheese is fully softened before mixing so it blends smoothly with the buffalo sauce. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing isn’t recommended because the zucchini texture can turn watery after thawing. If you want a lighter option, use low-fat cream cheese and light ranch while keeping the same buffalo sauce amount.