Scale

5 small zucchini (or 4 medium-sized): These will serve as your edible “boats.” Choose firm, fresh zucchini for the best results.
2 cups cooked chicken: Rotisserie chicken works best for convenience and flavor. You can also use shredded grilled or poached chicken.
1/3 cup Frank’s Red Hot Sauce: Provides the signature buffalo flavor. Substitute with any hot sauce you love!
1/4 cup Greek yogurt: Adds creaminess with fewer calories. Feel free to use sour cream as an alternative.
1/4 cup mayonnaise: Balances the tanginess of the yogurt. Light mayo works just as well if you’re watching calories.
1/2 teaspoon lemon juice: Brightens up the flavor. Lime juice can also work in a pinch.
1/3 cup shredded cheddar cheese: Provides a rich, gooey topping. Colby Jack or mozzarella are great substitutes.
1/2 bunch green onions: Adds freshness and a mild onion flavor. You’ll use both the white and green parts.
3 tablespoons blue cheese: Optional, but it adds a bold, tangy kick. You can leave it out or replace it with extra cheddar.
5 Ritz crackers: Crushed for a crunchy topping. Panko breadcrumbs can be used as an alternative.
Ranch or blue cheese dressing: For drizzling on top.
Salt and pepper: To season the zucchini.
Nonstick spray: To prepare the baking sheet and zucchini.

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Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This ensures your zucchini boats bake evenly.

Step 2: Prepare the Zucchini

Slice each zucchini in half lengthwise. Try to make even cuts so they cook uniformly.
Spray a baking sheet with nonstick spray and place the zucchini halves cut-side up.
Spray the zucchini with nonstick spray, then sprinkle with salt and pepper to enhance the flavor.
Bake for 15 minutes.

Tip: Keep the ends intact while baking. It makes scooping out the centers much easier!

Step 3: Make the Buffalo Chicken Filling

In a medium bowl, combine the cooked chicken and Frank’s hot sauce. Stir to coat the chicken evenly.
Add Greek yogurt, mayonnaise, lemon juice, and shredded cheddar cheese. Stir until the mixture is creamy and well combined.
Chop the white parts of the green onions (about 3 tablespoons) and add them to the mixture. Save the green parts for garnish.

Step 4: Scoop and Prep the Zucchini

Remove the baked zucchini from the oven. Using a sharp knife, cut around the edges of each zucchini to create a “boat.”
Use a spoon to scoop out the centers, leaving a sturdy shell. Place the scooped zucchini flesh on a cutting board.
Chop the zucchini flesh finely, then squeeze out as much water as possible. Zucchini holds a lot of moisture, so don’t skip this step!
Add the squeezed zucchini flesh to the chicken mixture and stir it in.

Tip: If you find it difficult to scoop out the zucchini, let them cool for a few minutes before handling.

Step 5: Stuff the Zucchini Boats

Spoon the buffalo chicken mixture into each zucchini half, filling them generously.
Sprinkle each boat with crumbled blue cheese (if using).
Crush the Ritz crackers in a ziplock bag and sprinkle the crumbs over the boats for a crunchy topping.

Step 6: Bake and Broil

Return the zucchini boats to the oven and bake for 10 minutes, or until the zucchini is tender and the filling is heated through.
If you like a crispy top, move the oven rack up and broil for 1-2 minutes until golden brown.

Step 7: Garnish and Serve

How to Know When Zucchini is Done
- The zucchini should be fork-tender but not mushy. Overbaking can make them too soft to hold the filling.
Troubleshooting Tips
- If your zucchini boats release too much water while baking, pat them dry with a paper towel before adding the filling.
- If the chicken browns too quickly during broiling, tent the dish with foil to prevent burning.
Efficient Prep
- Shred your chicken while the zucchini pre-bakes to save time.
- Use pre-shredded cheese to make this recipe even quicker.
Substitutions
- Swap chicken with cooked ground beef or turkey for a different protein option.
- Replace blue cheese with feta or parmesan if you’re not a fan of its bold flavor.