BUFFALO CHICKEN ZUCCHINI BOATS

Estimated reading time: 3 minutes

Buffalo chicken zucchini boats are fantastic for a weeknight meal. These boats are stuffed with a mixture of shredded chicken, sour cream and hot sauce and that makes them keto/low carb friendly.

I make zucchini boats a couple times a month because they are quick and easy to make. In my opinion, they are pretty healthy because they contain a low amount of carbohydrates. And who doesn’t love buffalo chicken? Seriously, they are just so easy to make, especially after working all day. Buffalo chicken zucchini boats can be made using a store-bought chicken, ground chicken, shredded crock-pot chicken or just leftover chicken breasts that you may have on hand.

This is a low carb; keto recipe and it is very filling. I top mine with my homemade buttermilk ranch dressing, but blue cheese dressing would also be delicious.

Check out my other low carb recipes.

• ZUCCHINI TACO BOATS
• BUFFALO CHICKEN LETTUCE WRAPS
• CHICKEN BACON RANCH CASSEROLE
• CAPRESE CHICKEN
• SAUSAGE, PEPPER AND ONION ZUCCHINI BOATS

Ingredients:

• zucchini
• shredded chicken
• hot sauce
• cream cheese or sour cream
• shredded cheese
• ranch or blue cheese dressing

Instructions

1. The most important step to making zucchini boats is to pull out the liquid from the zucchini. Wash zucchini and slice lengthwise, using a small spoon, scoop out the seeds. You need to provide a place to put your filling. Sprinkle the zucchini cut side up with salt and let rest for 10-15 mins. Using a paper towel dab the moisture off of the zucchini boat. This keeps the zucchini firm once they are cooked. I do this every time I prepare zucchini, so I don’t have mushy zukes.

2. Next, add a tbsp of olive oil to a skillet and cook or reheat your chicken. Then add the cream cheese or sour cream and hot sauce. Mix well and let simmer for a few minutes on low temperature.

3. Fill the zucchini boats with the buffalo chicken mixture and top with shredded cheese of your choosing. Cook in a 350-degree oven for 10-15 minutes. Top or dip the finished buffalo chicken zucchini boats with ranch or blue cheese and enjoy. Watch out though, they are very hot and oh so addictive!

CHECK OUT MY OTHER ZUCCHINI BOAT RECIPES!

• SAUSAGE, PEPPER AND ONION ZUCCHINI BOATS
• ZUCCHINI TACO BOATS

BUFFALO CHICKEN ZUCCHINI BOATS

This buffalo chicken zucchini boat recipe is very easy to make. Its great for a week night meal or lunch. It makes great leftovers and is keto and low carb diet friendly.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course lunch, Main Course

Cuisine American, keto, low carb

Servings 4 people

Calories 192 kcal

Ingredients

  

• 4 Zucchini sliced lengthwise
• 1 lb Chicken
• 2 tbsp Cream cheese or sour cream
• ½ cup Hot Sauce I like Franks
• ¼ cup Cheese shredded
• 2 tbsp ranch or blue cheese dressing

Instructions

 

• Preheat oven to 350
• Slice zucchini in half, lengthwise. Scoop out seeds and some of the flesh with a small spoon. Sprinkle salt on zucchin, cut side up, and let sit for 10-15 mins. With a paper towel, dab off excess moisture from zucchini.
  4 Zucchini
• Heat 1 tbsp cooking oil in a skillet and add chicken. Saute until cooked
  1 lb Chicken
• Add cream cheese and hot sauce to cooked chicken mixture, cook to blend 5 mins.
  ½ cup Hot Sauce, 2 tbsp Cream cheese or sour cream
• Place chicken mixture into the zucchini boats and sprinkle with cheese
  ¼ cup Cheese
• Cook zucchini boats in oven for 10 mins or until cheese is melted and bubbly
• Top with ranch or blue cheese dressing
  2 tbsp ranch or blue cheese dressing

Notes

Nutritional values do not include dressings.  Chicken breast was used, light cream cheese and shredded colby jack cheese.

CALORIES 192   FAT 4.7   CARB 7.3   PROTEIN 39.3

 

Keyword buffalo chicken zucchini boat, keto, low carb, rotisserie chicken, zucchini