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buffalo chicken enchilada boats in a casserole dish

Buffalo Chicken Zucchini Boats

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


These Buffalo Chicken Zucchini Boats are the perfect way to enjoy buffalo chicken dip without all the carbs! Tender zucchini is stuffed with a creamy buffalo chicken mixture, then drizzled with ranch!


  • 2 boneless skinless chicken breasts, cooked and shredded
  • 2 oz. cream cheese, softened
  • 3/4 cup franks original red hot sauce
  • 34 zucchini, cut in half lengthwise and seeds scooped out
  • 1/2 cup shredded Monterey jack cheese
  • 23 tablespoons ranch dressing for drizzle
  • optional garnish: sliced red onion, fresh cilantro, avocado slices


  1. Preheat oven to 350.
  2. Add prepared zucchini boats flesh side up to a 13×9″ baking dish.
  3. To a small bowl, add shredded chicken, cream cheese, and franks red hot sauce. Using a fork, mix everything together so chicken is coated.
  4. Fill the zucchini boats with the buffalo chicken mixture.
  5. Sprinkle Monterey Jack cheese over the top.
  6. Bake for 20-25 minutes, or until the zucchini starts to get a little tender but still has a bite to it.
  7. Remove from oven. Drizzle with ranch dressing.
  8. Optional: garnish with red onion, avocado slices, and fresh cilantro.
  9. Serve!


  • Serving Size: 2 boats
  • Calories: 219
  • Sugar: 7 g
  • Sodium: 1888 mg
  • Fat: 17 g
  • Saturated Fat: 6 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 32 mg

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