Description
Spicy Buffalo Chicken Zucchini Boats deliver a high-protein, low-carb weeknight win. Tender zucchini halves are stuffed with creamy cottage-cheese–lightened buffalo chicken, then topped with mozzarella for a melty finish. Each serving packs about 20g of protein, making this gluten-free, meal-prep-friendly dish crave-worthy without the extra carbs. Simple, bold, and satisfying, it fits busy schedules and family dinners alike. Perfect for leftovers, customizable with ranch or blue cheese drizzle.
Ingredients
Scale
- 4 medium zucchini, halved lengthwise
- 2 cups cooked shredded chicken
- ½ cup cottage cheese
- ¼ cup buffalo hot sauce
- ½ cup shredded mozzarella cheese
- 2 tbsp green onions, sliced
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the centers of the zucchini halves to create boats and place them in a baking dish.
- In a bowl, mix shredded chicken, cottage cheese, buffalo sauce, garlic powder, pepper, and salt.
- Spoon the mixture evenly into each zucchini boat.
- Sprinkle mozzarella cheese on top.
- Bake for 25–30 minutes until zucchini is tender and cheese is melted.
- Garnish with green onions and serve warm.
Notes
- You can substitute Greek yogurt for half the cottage cheese for extra creaminess.
- To keep it gluten-free, ensure the buffalo sauce has no gluten ingredients.
- Leftovers store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stuffing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: Approx. 230
- Sugar: 2 g
- Sodium: Approx. 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Spicy Buffalo Chicken Zucchini Boats, High Protein, Low Carb, Stuffed Zucchini, Buffalo Chicken, Gluten Free Dinner, Meal Prep, Weeknight Dinner