Description
How to make crispy buffalo chicken zucchini boats with tender chicken and spicy sauce that satisfy your cravings while staying perfectly keto-friendly.
Ingredients
Scale
Zucchini Base
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Buffalo Chicken Filling
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
Cheese and Toppings
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh chives, chopped
- 2 tablespoons blue cheese crumbles
- 1/4 cup green onions, sliced
- Extra buffalo sauce for drizzling
Instructions
- Prep Zucchini: Preheat oven to 400°F. Halve zucchini lengthwise and scoop out flesh with a spoon, leaving 1/4-inch border. Save the flesh for another use – it’s great in soups!
- Season Boats: Brush zucchini boats with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and bake for 10 minutes to pre-cook slightly.
- Make Filling: In a large bowl, mix shredded chicken, buffalo sauce, softened cream cheese, mayo, garlic, and onion powder until well combined. The mixture should be creamy and cohesive.
- Stuff Boats: Remove zucchini from oven and pat dry with paper towels. Fill each boat generously with buffalo chicken mixture, mounding it slightly in the center for even cooking.
- Add Cheese: Top each boat with cheddar and mozzarella cheeses, pressing gently to adhere. The cheese should cover the filling completely for that perfect golden finish we’re after.
- Bake Until: Return to oven for 12-15 minutes until cheese is bubbly and golden brown. The edges should be tender when pierced with a fork but still hold their shape.
- Garnish Serve: Let cool for 5 minutes, then top with chives, blue cheese, and green onions. Drizzle with extra buffalo sauce and serve immediately while the cheese is still stretchy.
Notes
- Don’t skip pre-baking the zucchini or they’ll release too much water during the final bake.
- Cream cheese must be fully softened or the filling will be lumpy and hard to mix.
- Pat zucchini completely dry after pre-baking to prevent watery boats.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat in oven at 350°F for best texture, avoid microwave.
- Fresh buffalo sauce works better than thick varieties for even mixing.
Allergy Information: Dairy
Nutrition
- Calories: 285 calories
- Fat: 22g
- Carbohydrates: 6g
- Protein: 18g