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Buffalo Chicken Zucchini Boats

Buffalo Chicken Zucchini Boats

Fresh zucchini filled with zesty buffalo chicken and topped with tangy blue cheese crumbles.
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 6 medium zucchini
  • ½ tablespoon oil
  • ½ medium yellow onion, diced
  • 1 stalk celery, finely diced
  • 1 large carrot, grated
  • 3 cloves garlic, minced
  • 2 cups cooked shredded chicken breast
  • 2/3 cup buffalo wing sauce
  • ½ teaspoon each kosher salt and black pepper
  • ¼ cup blue cheese crumbles
  • 2 green onions, chopped
  • --
  • For serving:
  • Blue cheese or ranch dressing
  • Buffalo sauce
  • Celery sticks
  • Carrot sticks


  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Set aside.
  2. Bring a large pot of water to boil. Cut zucchini in half lengthwise and use a small spoon or melon baller to scoop out the center flesh of the zucchini, leaving the outer skin approximately 1/4-inch thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Boil zucchini halves for 1-2 minutes; remove from water and place zucchini cut size up on prepared baking sheet.
  4. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, approximately 6-7 minutes. Add celery and cook for an additional 2-3 minutes. Add grated carrot, garlic and chopped zucchini and cook for 1-2 minutes. Add shredded chicken, buffalo sauce, salt and black pepper and cook for 2-3 minutes.
  5. Remove zucchini filling from heat. Using a spoon, fill each zucchini boat with approximately 1/4 cup buffalo chicken mixture, pressing mixture firmly into hollowed out zucchini. Bake filled zucchini boats for 20 minutes or until heated through.
  6. Right before serving, top zucchini boats with blue cheese crumbles and green onions. Serve with additional buffalo wing sauce, blue cheese or ranch dressing, carrot and celery sticks.

Recipe Notes

Serving Suggestion: In addition to carrot and celery sticks, serve these zucchini boats with brown rice or a couscous pilaf and a fruit salad or fresh green salad, like this Tossed Salad with Carrot Dressing.