Spicy Buffalo Chicken Zucchini Boats

$- 4 medium zucchinis - 2 cups cooked, shredded chicken - 1/2 cup hot buffalo sauce - 1/2 cup cream cheese, softened - 1/2 cup shredded cheddar cheese - 1/4 cup green onions, chopped - Salt and pepper to taste - Fresh parsley, for garnish Choose firm zucchinis with smooth skin. Avoid any that feel soft or look wrinkled. For chicken, use fresh or leftover rotisserie chicken for great flavor. When buying hot buffalo sauce, pick a brand that you enjoy. Cream cheese should be soft but not runny. Shredded cheese should be fresh for the best melt. For buffalo sauce, I like Frank’s RedHot or Texas Pete. They pack a punch! For cream cheese, Philadelphia is always a safe bet. For shredded cheddar, I prefer Tillamook or Cabot. These brands give great taste and quality. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This helps cook the zucchini. 2. Next, slice the zucchinis in half lengthwise. 3. Scoop out the center with a spoon. This creates your boats. Set the scooped-out flesh aside for later. 4. In a large bowl, mix the shredded chicken with the hot buffalo sauce. 5. Add the softened cream cheese, half the cheddar cheese, and half the green onions. 6. Stir the mixture until everything is well combined. 7. Season with salt and pepper to taste. 1. Spoon the buffalo chicken mixture into each zucchini boat. Press it down gently. 2. Place the filled zucchini boats in a baking dish. 3. Sprinkle the remaining cheddar cheese on top of each boat. 4. Bake in the oven for 25-30 minutes. Look for tender zucchinis and bubbly cheese. 5. After baking, let them cool for a couple of minutes. 1. Garnish with the leftover green onions and freshly chopped parsley. 2. Serve warm on a bright plate for a fun look. Enjoy your spicy buffalo chicken zucchini boats! To make great zucchini boats, choose firm zucchinis. Look for ones that feel heavy and have no soft spots. Cut them in half lengthwise and scoop out just enough flesh to hold the filling. Don't remove too much; you need some structure. Mix your chicken filling well, so every bite is full of flavor. When you fill the boats, press down gently. This helps keep the mixture in place while baking. One common mistake is overcooking the zucchini. You want them tender but not mushy. Bake for 25-30 minutes, keeping an eye on them. Another error is using too much buffalo sauce. A half cup works well, but taste it first. Adjust to your spice level. Lastly, don’t forget to garnish! Fresh parsley and green onions add color and taste. Serve your zucchini boats hot, right out of the oven. They pair well with a side salad for a fresh touch. You can also offer extra buffalo sauce on the side for those who like it spicy. For a fun twist, serve them with ranch or blue cheese dressing. These boats are great for game day or a family dinner. Enjoy every bite! Pro Tips Use Fresh Zucchini: Choose firm, unblemished zucchinis for the best flavor and texture in your boats. Spice Level Control: Adjust the amount of buffalo sauce based on your spice tolerance. Start with less and add more as needed. Mix in Extra Veggies: Enhance the filling by adding diced bell peppers or celery for added crunch and flavor. Garnish Wisely: Fresh parsley and green onions not only add color but also brighten the flavors of the dish. {{image_2}} You can switch out the chicken for turkey. This keeps the dish light but still tasty. You could also use shredded beef or pork for a different flavor. If you prefer fish, shredded salmon works great too. Each protein brings its unique twist to the recipe. For a vegetarian version, use cooked quinoa or lentils instead of chicken. They add protein and texture. For a vegan spin, replace cream cheese with vegan cream cheese. Use nutritional yeast to add a cheesy flavor. You can also add black beans for extra protein and fiber. Add spices to kick up the heat. Try cayenne or smoked paprika for deeper flavor. Fresh herbs like thyme or oregano can brighten the dish. For a zesty twist, mix in lime or lemon juice. This adds a fresh zing that pairs well with the buffalo sauce. Store leftover zucchini boats in an airtight container. Keep them in the fridge. They stay fresh for about 3 days. Make sure to let them cool before sealing. This helps avoid sogginess. Reheat zucchini boats in the oven for the best results. Preheat your oven to 350°F (175°C). Place the boats on a baking sheet. Heat for about 10-15 minutes. You can also use a microwave. Just cover them with a damp paper towel. Heat for 1-2 minutes until warm. To freeze zucchini boats, wrap each one in plastic wrap. Then place them in a freezer bag. They can last for up to 2 months. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above. This keeps the flavor intact. No, you should not use raw chicken. The recipe needs cooked, shredded chicken. This ensures food safety and keeps the zucchini boats tender. If you use raw chicken, it will not cook properly in the zucchini. Always cook the chicken first. You can use leftover chicken or rotisserie chicken for ease. If your zucchinis are too soft, check their freshness. Choose firm zucchinis for this dish. If they are soft, they may not hold the filling well. You can also bake them for a shorter time. This helps keep some crunch. If they are already soft, they can still taste good but may not look perfect. To make buffalo sauce, mix hot sauce with melted butter. The classic ratio is 2:1. Use two parts hot sauce to one part butter. For extra flavor, add garlic powder, onion powder, or a splash of vinegar. Whisk the mixture until it is smooth. Adjust the heat level by using more or less hot sauce. This gives you control over the spice! You learned about making delicious zucchini boats, from ingredients to cooking tips. Fresh ingredients and the right brands play a big role. Follow the steps for perfect boats every time, while avoiding common mistakes. You can also try different proteins or enhance flavors as you wish. Storing leftovers is easy, and I'll show you how to warm them up. Don’t forget to check the FAQs for any last-minute questions. Enjoy your cooking adventure with zucchini boats!$

Spicy Buffalo Chicken Zucchini Boats

Delicious zucchini boats filled with spicy buffalo chicken and topped with cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
2 cups cooked, shredded chicken
0.5 cup hot buffalo sauce
0.5 cup cream cheese, softened
0.5 cup shredded cheddar cheese
0.25 cup green onions, chopped
to taste salt and pepper
for garnish fresh parsley

Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats. Set the scooped-out zucchini flesh aside.
In a large bowl, combine the shredded chicken, hot buffalo sauce, softened cream cheese, half of the cheddar cheese, and half of the chopped green onions. Mix well until the ingredients are fully incorporated.
Season the mixture with salt and pepper to taste.
Spoon the buffalo chicken mixture into each zucchini boat, pressing it down gently to pack it in.
Transfer the filled zucchini boats to a baking dish and sprinkle the remaining cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden brown.
Once out of the oven, let them cool for a couple of minutes, then garnish with the remaining chopped green onions and freshly chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor.

Keyword buffalo chicken, spicy, zucchini boats