📋 Buffalo Chicken Zucchini Boats (with canned chicken) recipe

buffalo chicken zucchini boats with ranch dip and parmesan cheese in white bowls in the background

5 from 1 vote

📋 Buffalo Chicken Zucchini Boats (with canned chicken) recipe

Made with canned chicken breast, these Buffalo Chicken Zucchini Boats are not only economical, they are healthy, they are Weight Watchers friendly, gluten-free, and low carb.

Course dinner

Cuisine American, Canadian

Keyword buffalo chicken, stuffed, zucchini

Special Diet low-carb, weight watchers

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 155kcal

Author Terri Gilson

Ingredients

1 cup red pepper, diced
1 cup green onion, diced
4 -cans of chicken breast (156 g or 5.5 oz) or use leftover rotisserie chicken, chopped/shredded * about 2 cups
⅓ cup buffalo wing sauce* I use Frank's red hot
½ cup low-fat, fat free cream cheese
½ -package dry ranch dressing mix (28 g)
¾ cup low-fat sharp cheddar cheese
¼ teaspoon worcestershire sauce
2 teaspoon minced garlic
4 medium zucchinis

Garnish

half of the green onions
parmesan cheese (optional)
Ranch dressing *I use Litehouse Homestyle Ranch dressing (optional)

Get Recipe Ingredients

Instructions

Preheat oven to 400 degrees F/205 degrees C. Spray a 9x13 inch baking dish with non- stick cooking spray.
Mix everything (except fresh zucchini, half the green onions, and garnishes) together in large bowl.
1 cup red pepper, diced, 1 cup green onion, diced, 4 -cans of chicken breast (156 g or 5.5 oz), ⅓ cup buffalo wing sauce* I use Frank's red hot, ½ cup low-fat, fat free cream cheese, ½ -package dry ranch dressing mix (28 g), ¾ cup low-fat sharp cheddar cheese, ¼ teaspoon worcestershire sauce, 2 teaspoon minced garlic
Wash and cut the zucchini in half, lengthwise. Cut off the ends.
4 medium zucchinis
Use a spoon to scoop the seeds and center out of each zucchini half, leaving at least ¼ inch thick zucchini boat. Discard
Place the zucchini in the baking dish cut-side up and spoon the buffalo chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon
Cover the baking dish with aluminum foil, making a tight seal around the rim. Bake for 25-30 minutes or until soft enough that fork can easily go into zucchini, but is still firm.

Garnish

Garnish with additional green onion, and then add parmesan cheese and Ranch dressing (optional), if desired.
half of the green onions, parmesan cheese (optional), Ranch dressing *I use Litehouse Homestyle Ranch dressing (optional)

Notes

Expert Recipe Tips:

Use chunked canned chicken for best texture. Flaked canned chicken tends to look mushy and won’t hold up as well in the filling.

Don’t over-scoop the zucchini. Leave at least ¼ inch of flesh so the boats stay sturdy and don’t collapse while baking.

Pack the filling in firmly. Press the buffalo chicken mixture into the zucchini boats with the back of a spoon so it stays in place and doesn't spill during baking.

Cover tightly with foil when baking. This traps steam and helps soften the zucchini evenly without drying out the filling.

Use a melon baller for easy scooping. It’s much more efficient than a spoon and creates a clean, even cavity in the zucchini halves.

Let the filling rest for 10 minutes before stuffing. This helps it firm up slightly, making it easier to spoon into the zucchini without it being too runny.

Bake zucchini close together to prevent tipping. Placing them snugly in the baking dish helps keep them upright and prevents the filling from spilling out.

Add dressing garnish just before serving. If using ranch or blue cheese dressing on top, wait until after baking so it doesn’t separate or melt off.

Make it meal-prep friendly. Prepare the filling ahead and refrigerate it—then just scoop and bake when ready to serve.

Finish under the broiler for a golden top. If you want a crispier, browned cheese topping, broil for the last 1–2 minutes of baking.

Storage:

Store leftover zucchini boats in an airtight container in the fridge for up to 3 days. They are also a great meal prep item, since you can make the buffalo chicken filling in advance and store it for up to 3 days in a sealed container.

They will freeze well in a sealed container for up to 3 months.

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