How do you keep zucchini boats from getting soggy?

Scoop out the centers thoroughly and avoid overfilling with wet mixtures. Baking uncovered helps them stay firm.

Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works perfectly and saves time. Just shred and mix it with the other ingredients.

What kind of buffalo sauce should I use?

Any favorite buffalo wing sauce will do. Adjust the amount to control the heat level to your taste.

Is there a substitute for cream cheese?

Greek yogurt or ricotta can replace cream cheese for a lighter or different texture.

How do you know when the zucchini boats are done?

Bake until the zucchini is fork-tender and the cheese is melted, usually about 20-24 minutes at 350°F.

Buffalo Chicken Zucchini Boats with Cheesy Ranch

Two zucchini boats filled with cheese and buffalo sauce, ready to be eaten. | myhomemaderecipe.com

Buffalo Chicken Zucchini Boats are a flavorful way to make the most of summer zucchini and leftover chicken. I created this recipe when I wanted something lighter than a traditional casserole but still packed with big bold buffalo flavor. These boats are creamy spicy cheesy and totally satisfying while sneaking in extra veggies.

I was amazed how my picky eater kids devoured these boats and now they actually ask for zucchini at the store. The combination of creamy cheese and a little heat is totally addictive and comforting.

Ingredients

Zucchini: fresh and firm are best for scooping into boats and holding their shape
Chicken: cooked and shredded I prefer rotisserie for convenience and extra juiciness
Cream cheese: makes the filling creamy and tangy look for block style for best texture
Ranch dressing: adds cool herby flavor choose a brand with real buttermilk if you can
Shredded cheddar: gives sharpness and gooey melt try to grate it fresh for the best melt
Buffalo sauce: brings heat and punch you can adjust the amount to taste Frank’s RedHot is classic
Shredded mozzarella: tops everything with a stretchy bubbly cheese finish whole milk mozzarella will melt the best

Instructions

Prepare the Zucchini:: Wash and dry your zucchini thoroughly. Slice each zucchini lengthwise. Use a small spoon or teaspoon to carefully hollow out the center making sure to leave sturdy walls for the filling so the boats do not collapse during baking. Arrange them in a nine by thirteen baking dish cut side up and touching if possible to help keep their shape.
Mix the Filling:: In a medium mixing bowl combine your cooked shredded chicken with room-temperature cream cheese ranch dressing shredded cheddar and buffalo sauce. Stir vigorously until the filling is evenly coated and creamy. Taste a little and add more buffalo sauce if you want extra kick.
Fill the Zucchini Boats:: Using a spoon fill each hollowed zucchini generously with the chicken mixture. Press down lightly to ensure the filling sits evenly and reaches every corner of the boat. Do not be afraid to mound it slightly.
Top with Mozzarella Cheese:: Evenly sprinkle shredded mozzarella over the filled zucchini boats. This helps hold the filling together and adds that irresistible melty cheese top.
Bake the Zucchini Boats:: Place the baking dish in an oven preheated to three hundred fifty degrees. Bake for twenty to twenty four minutes or until the zucchini is fork tender and the cheese is bubbling and starting to brown in spots. Keep an eye on them in the last few minutes so the cheese does not burn.
Let Cool and Serve:: Remove the dish from the oven and let the boats cool for five minutes before serving. This helps the filling set and makes them easier to lift out without breaking.

Two zucchini boats with cheese and sauce on a plate. | myhomemaderecipe.com

There is something about the combination of ranch and buffalo sauce baked into the creamy filling that always takes me back to football parties with my family. My favorite part is seeing that golden cheese bubbling when these come out of the oven.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover with foil and warm in a three hundred fifty degree oven until hot or microwave in short bursts to avoid overcooking the zucchini. You can prep the chicken mixture up to a day ahead and fill the boats just before baking.

Ingredient Substitutions

Use Greek yogurt in place of the ranch for a tangier lighter profile. Swap the cream cheese for Neufchâtel or a dairy free alternative if needed. Monterey Jack or pepper jack cheese are both delicious swaps for the cheddar and mozzarella.

Serving Suggestions

Serve with celery sticks carrot sticks or a crisp green salad for a classic buffalo pairing. These boats are great as a main dish or as hearty appetizers at parties. Sometimes I drizzle a little extra buffalo sauce or ranch on top just before serving for extra flavor.

Cultural and Historical Context

Buffalo chicken became famous in upstate New York and combines spicy tangy flavors. Stuffing vegetables such as zucchini boats comes from a long tradition of getting creative with summer produce and using up leftovers which makes this recipe feel both classic and fresh.

A plate of two zucchini boats with cheese and sauce on top. | myhomemaderecipe.com

Give these Buffalo Chicken Zucchini Boats a try for an easy healthy twist on comfort food. They are sure to become a family favorite all year long.

Frequently Asked Questions

→ How do you keep zucchini boats from getting soggy?: Scoop out the centers thoroughly and avoid overfilling with wet mixtures. Baking uncovered helps them stay firm.
→ Can I use rotisserie chicken for this dish?: Yes, rotisserie chicken works perfectly and saves time. Just shred and mix it with the other ingredients.
→ What kind of buffalo sauce should I use?: Any favorite buffalo wing sauce will do. Adjust the amount to control the heat level to your taste.
→ Is there a substitute for cream cheese?: Greek yogurt or ricotta can replace cream cheese for a lighter or different texture.
→ How do you know when the zucchini boats are done?: Bake until the zucchini is fork-tender and the cheese is melted, usually about 20-24 minutes at 350°F.