Buffalo Chicken Stuffed Zucchini Boats for the Win!

Delicious and healthy Buffalo Chicken Stuffed Zucchini Boats perfect for meal prep and bursting with flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 boats

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Boats

2 medium Zucchini The perfect, low-carb vessel.

For the Filling

2 cups Shredded Chicken Use rotisserie chicken for a quick shortcut.
1 cup Cottage Cheese Can substitute with Greek yogurt or ricotta.
1/2 cup Frank’s RedHot Sauce Adjust according to your spice tolerance.

For The Topping

1/2 cup Feta Cheese Can substitute with goat cheese or omit for dairy-free.

For Flavoring

Spices (Garlic Powder, Onion Powder, etc.) Tailor them to your palate.

Equipment

Oven
Blender or food processor
Mixing bowl
Baking sheet
spoon or melon baller
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Blend the cottage cheese until it's smooth and creamy.
In a large bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot sauce, and your spices.
Slice each zucchini in half lengthwise and scoop out the centers.
Place the halved zucchinis cut-side up on a parchment-lined baking sheet and fill with the chicken mixture.
Bake for 20 minutes until the zucchini is tender.
Sprinkle crumbled feta cheese on top and bake for an additional 10 minutes.
Garnish with fresh parsley or ranch dressing before serving.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Customize your fillings by adding veggies like diced bell peppers or spinach for extra nutrition.

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