Buffalo Chicken Zucchini Boats
Love buffalo chicken wings but also looking to get more veggies in your diet? These Buffalo Chicken Zucchini Boats combine the delicious taste of buffalo chicken with in-season zucchini to create a powerhouse of a dish that’s full of nutrition and satisfying flavor. These are great to make for a party or serve these for lunch during the week or weekend.
For the chicken, I used Bell & Evans ground chicken. Their chicken is humanely raised, which is important to me. You can use their organic ground chicken, ground leg meat, or ground breast meat, whichever you prefer or whichever one is at your local store. For the sauce, make sure to use buffalo wing sauce, not regular hot sauce. The rest of the ingredients are pretty self-explanatory!
What’s good about this recipe is you could experiment with it a bit. Have someone in your family who isn’t a fan of buffalo wing sauce? Try barbecue sauce instead. Want to make an Italian version? Swap the buffalo sauce for marinara sauce, swap the blue cheese for Parmesan, and replace the celery leaves and green onions with chopped basil. Zucchini boats are versatile like that!
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Buffalo Chicken Zucchini Boats
Ingredients
- Gluten-free nonstick cooking spray
- 4 medium zucchini
- 1 pound Bell & Evans Ground Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup buffalo wing sauce (not regular hot sauce), plus more for serving
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled blue cheese
- 2 green onions , thinly sliced
- Celery leaves , optional
Instructions
- Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil. Spray with cooking spray.
- Cut the zucchini in half lengthwise and scoop out the flesh, leaving a ¼ inch to form a boat. Chop the flesh and reserve for later.
- Place chicken in a large skillet over medium-high heat. Break up the chicken, add the garlic and onion powders, and cook 7-9 minutes or until fully cooked. Add the chopped zucchini flesh and buffalo wing sauce and cook for another 2-3 minutes. Stuff the mixture into the zucchini boats, top with mozzarella cheese, and bake for 30-35 minutes or until the cheese is fully melted and the zucchini tender.
- Top with crumbled blue cheese, green onions, and celery leaves. Drizzle with more wing sauce.
Nutrition
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