Buffalo Chicken Stuffed Zucchini

This high protein buffalo chicken stuffed zucchini boats recipe transforms humble zucchini into a flavor-packed, low-carb dinner that satisfies both protein needs and spicy cravings. The combination of creamy blended cottage cheese and zesty Frank's RedHot creates the perfect base for tender shredded chicken, all nestled in roasted zucchini boats.

I first made these zucchini boats when looking for creative ways to use up summer garden zucchini. Now my family requests them year-round, especially on game days when we're craving something with buffalo flavor but want to keep things lighter.

Ingredients

• Medium zucchini: four of them form the perfect edible vessels and add valuable nutrients and fiber
• Shredded cooked chicken: provides lean protein and makes these boats satisfying
• 1% cottage cheese: once blended creates a creamy texture without excessive calories
• Franks RedHot Sauce: delivers that classic buffalo flavor with just the right amount of heat
• Garlic powder: enhances savory notes without the work of fresh garlic
• Onion powder: adds depth of flavor without chunks of onion
• Paprika: brings subtle smokiness and beautiful color
• Dried parsley: adds a touch of herbal freshness
• Black pepper and salt: balance all the flavors
• Light feta cheese: creates a tangy cheesy topping with fewer calories than regular feta

Step-by-Step Instructions

Oven Preparation:

Preheat your oven to 400°F which is the perfect temperature to cook the zucchini until tender but not mushy. While it heats up line a sheet pan with parchment paper for easy cleanup.

Prepare the Zucchini:

Cut each zucchini in half lengthwise creating boat shapes. Use a spoon to carefully scoop out the center flesh leaving about 1/4 inch border all around to maintain structure. The removed zucchini flesh can be saved for other recipes.

Create the Creamy Base:

Place the cottage cheese in a blender or food processor and blend until completely smooth. This crucial step transforms grainy cottage cheese into a creamy sauce that mimics the texture of much higher calorie cream cheese.

Mix the Filling:

In a large mixing bowl combine your shredded chicken the blended cottage cheese Frank's RedHot sauce and all spices. Stir thoroughly until everything is evenly coated in the sauce. The mixture should be thick enough to hold its shape but creamy enough to be easily scooped.

Fill the Boats:

Arrange your hollowed zucchini halves on the prepared baking sheet. Divide the buffalo chicken mixture evenly between all eight boats mounding it slightly as it will settle during baking.

First Bake:

Place the filled boats in your preheated oven and bake for exactly 20 minutes. This initial bake partially cooks the zucchini and helps the filling set.

Add Cheese and Finish Baking:

Remove the pan from the oven and sprinkle the crumbled feta cheese evenly over each boat. Return to the oven for another 10 minutes until the zucchini is fork tender but still holds its shape and the feta has softened.

Save

Frank's RedHot sauce is the star ingredient in this recipe for me. I first tried it years ago at a Super Bowl party and was hooked on its perfect balance of vinegar and heat. Now I keep a bottle in my fridge year round for quick flavor boosts to everyday meals.

Storage Tips

These zucchini boats maintain their flavor and texture remarkably well in the refrigerator. Store cooled leftovers in an airtight container for up to 4 days. The flavors actually develop and improve overnight. To reheat place them in a 350°F oven for about 10 minutes or microwave until heated through. The filling can also be made up to 2 days ahead and stored separately from the prepped zucchini to assemble and bake right before serving.

Easy Substitutions

The beauty of this recipe is its flexibility. No cottage cheese? Use Greek yogurt blended with a bit of mayo for creaminess. Vegetarians can swap the chicken for chopped chickpeas or crumbled tofu seasoned the same way. If Frank's RedHot isn't available any cayenne pepper hot sauce works well. For a dairy free version replace the cottage cheese with dairy free cream cheese and skip the feta or use a plant based alternative.

Serving Suggestions

These zucchini boats work beautifully as a stand alone meal but also pair wonderfully with simple sides. Serve alongside a fresh green salad dressed with lemon vinaigrette for a complete dinner. For those with higher calorie needs add a side of quinoa or brown rice. A dollop of Greek yogurt or light ranch dressing on top cools the spice and adds creaminess. For entertaining cut the boats into smaller sections as protein packed finger food.

Recipe FAQs

→ How do I prevent the zucchini boats from becoming too soggy?

To prevent soggy zucchini boats, don't overbake them - 30 minutes total is usually perfect. You can also pat the hollowed zucchini dry with paper towels before filling, or pre-bake the empty boats for 5-10 minutes before adding the filling to help remove excess moisture.

→ Can I use a different protein instead of chicken?

Yes! Ground turkey, shredded pork, or even plant-based alternatives like crumbled tofu or tempeh work well. Just ensure your substitute is cooked before mixing with the other filling ingredients, and adjust seasoning as needed.

→ What can I serve with these zucchini boats?

These boats are delicious with a simple side salad, cauliflower rice, or roasted vegetables. For those wanting additional carbs, they pair well with quinoa, brown rice, or a slice of crusty bread to soak up the flavorful sauce.

→ How can I make this dish dairy-free?

To make dairy-free buffalo chicken zucchini boats, replace the cottage cheese with dairy-free plain yogurt (strained) or silken tofu blended with a tablespoon of nutritional yeast. Substitute the feta with a dairy-free cheese alternative or omit it entirely and finish with a sprinkle of nutritional yeast.

→ Can I freeze these stuffed zucchini boats?

While you can freeze them, the texture of zucchini changes when frozen and thawed. For best results, freeze only the filling and prepare fresh zucchini when ready to serve. If freezing the completed boats, thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through.

→ How do I store leftovers?

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until heated through.