High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe
If you’re searching for a meal that checks every box—flavor-packed, satisfying, healthy, and bold—then you’re going to fall head over heels for these High Protein Buffalo Chicken Stuffed Zucchini Boats. This recipe brings together spicy buffalo chicken, creamy cheese, and tender zucchini in a way that will make you crave veggie-forward food. The best part? Each bite bursts with savory goodness, all while fueling your body with lean protein and veggies. Perfect as a weeknight dinner, meal prep powerhouse, or show-stopping game day dish, this is one of those recipes you’ll want to keep in your regular rotation.
Ingredients You’ll Need
Don’t let the short ingredients list fool you—each element is totally essential and thoughtfully chosen. Every ingredient brings something unique, whether it’s flavor, texture, or color, making these High Protein Buffalo Chicken Stuffed Zucchini Boats downright irresistible.
- Zucchini: The zucchini boats are your crisp, nutritious vessel—choose medium-sized for the perfect balance of tender and sturdy.
- Shredded cooked chicken: Use rotisserie or leftover chicken for maximum convenience—just make sure it’s flavorful and moist.
- 1% cottage cheese: Blended to silky smoothness, this adds creaminess and extra protein without weighing everything down.
- Frank’s RedHot Sauce: This is the soul of the buffalo flavor, bringing just the right amount of heat and tang.
- Garlic powder: Layering garlicky flavor throughout the filling—don’t skip it!
- Onion powder: Adds savory depth that rounds out the buffalo sauce.
- Paprika: Brings warmth and a gentle smokiness that lingers in every bite.
- Dried parsley: Gives a subtle herby freshness and a pop of green.
- Black pepper: Enhances all the spice and adds a tiny kick.
- Salt: Season to taste, but remember the cheeses and hot sauce bring saltiness as well.
- Light feta cheese: Finishes everything with a tangy, creamy crumble for the ultimate flavor contrast.
How to Make High Protein Buffalo Chicken Stuffed Zucchini Boats
Step 1: Prep Your Kitchen and Oven
Let’s get this party started! First, preheat your oven to 400°F (200°C). Take a moment to line a sheet pan with parchment paper so cleanup is a breeze. Having everything set before you start makes the upcoming steps a complete joy.
Step 2: Prepare the Zucchini Boats
Grab your zucchini and slice each one in half lengthwise. Using a spoon, gently scoop out the soft, seedy center—don’t go too deep; you want enough zucchini to hold that delicious filling! Arrange them cut side up on your lined sheet pan, ready to be filled.
Step 3: Blend the Cottage Cheese
This little trick makes your filling irresistibly creamy. Add the 1% cottage cheese to a blender or food processor and blend until smooth and velvety. It’ll add that luscious texture without extra fat, and it blends beautifully into the chicken mixture.
Step 4: Mix the Filling
In a large mixing bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot sauce, garlic powder, onion powder, paprika, parsley, black pepper, and salt. Stir until everything is evenly coated, turning it into a vibrant, zesty filling that smells amazing already!
Step 5: Stuff the Zucchini Boats
Spoon the buffalo chicken mixture into each hollowed-out zucchini. Pack the filling mounded but not overflowing—every zucchini boat should look hearty and tempting. Arrange them neatly on the pan so they bake evenly.
Step 6: Bake the Boats
Slide your pan into the oven and bake for 20 minutes. The zucchini will soften just perfectly—not mushy, not raw. It’s right in that sweet spot where the filling bubbles and everything smells fantastic.
Step 7: Add Feta & Finish Baking
Sprinkle the light feta cheese over the top of each boat. Pop them back in the oven for another 10 minutes. When the cheese starts to melt and the tops get a touch golden, they’re ready to come out!
Step 8: Garnish and Serve
Let the boats cool for a minute, then finish with a sprinkle of chopped parsley or even a drizzle of light ranch if you love a creamy contrast. Serve your High Protein Buffalo Chicken Stuffed Zucchini Boats warm, and prepare for happy faces around your table.
How to Serve High Protein Buffalo Chicken Stuffed Zucchini Boats
Garnishes
A finishing touch goes a long way! Try fresh chopped parsley, sliced green onions, or a sprinkle of extra feta for that final burst of color and flavor. For heat-lovers, a few thinly sliced jalapeños work great, and a light drizzle of Greek yogurt or ranch gives a lovely cooling balance.
Side Dishes
These boats are more filling than they look, but if you’re building a bigger meal, consider pairing with a crisp green salad, roasted sweet potatoes, or even a quinoa pilaf. Anything fresh and light will help highlight the bold flavors of the High Protein Buffalo Chicken Stuffed Zucchini Boats.
Creative Ways to Present
Try serving each boat on a rustic wooden board for a casual, sharable vibe—perfect for gatherings! For parties, slice the boats into bite-sized pieces and secure with toothpicks for a high-protein appetizer. Individual boats are also amazing packed up for work lunches, ensuring a bright spot in your day.
Make Ahead and Storage
Storing Leftovers
Let your High Protein Buffalo Chicken Stuffed Zucchini Boats cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for up to 3 days, staying fresh and tasting just as flavorful the next day!
Freezing
While best enjoyed fresh, you can freeze fully baked zucchini boats for longer storage. Wrap them individually in foil, then pop them in a freezer-safe container. They’ll hold up in the freezer for up to two months; just know the zucchini may soften a bit after thawing.
Reheating
Reheat refrigerated boats in a 350°F (180°C) oven for 10–15 minutes to revive the crispy edges and creamy filling. For frozen boats, thaw overnight in the fridge before heating. Microwave reheating works in a pinch, but oven-warmed boats are the clear winner for taste and texture!
FAQs
Can I use ground chicken or turkey instead of shredded chicken?
Absolutely! Ground chicken or turkey makes a great substitute and still keeps the dish packed with lean protein. Just cook and season it before mixing with the cheese and buffalo sauce.
What can I use instead of cottage cheese?
If cottage cheese isn’t your thing, try Greek yogurt or low-fat cream cheese for a similar creamy base. Both options blend well and add that lovely rich texture.
How spicy are these zucchini boats?
Using Frank’s RedHot gives a classic buffalo heat, but it’s not overwhelming. You can totally dial the spice level up or down by adjusting the hot sauce, or drizzle with more creamy ranch to mellow it out.
Can I prep the boats in advance?
Definitely! You can prep the zucchini and buffalo chicken filling ahead of time and store them separately in the fridge. When ready to eat, just fill, bake, and finish according to the directions.
Are High Protein Buffalo Chicken Stuffed Zucchini Boats kid-friendly?
With a few tweaks, yes! Use a milder hot sauce or reduce the amount, and kids will love the cheesy, savory filling and fun-to-eat “boat” shape. Feel free to offer extra ranch or yogurt dip on the side for little ones.
Final Thoughts
If you’re looking for a fun, high-protein, and utterly satisfying meal, High Protein Buffalo Chicken Stuffed Zucchini Boats deserve a spot on your table. They’re everything you crave—with bold flavors, wholesome ingredients, and so many ways to enjoy them. Give them a try—you’ll want to make these again and again!
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High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
These High Protein Buffalo Chicken Stuffed Zucchini Boats are a delicious and healthy way to enjoy the flavors of buffalo chicken in a low-carb, high-protein dish. Tender zucchini boats are filled with a creamy buffalo chicken mixture, topped with feta cheese, and baked to perfection.
Ingredients
Zucchini Boats:
- 4 medium zucchini (approx. 795 grams)
Buffalo Chicken Mixture:
- 1 cup shredded cooked chicken (230 grams)
- 1 cup 1% cottage cheese (264 grams)
- 1/2 cup Frank’s RedHot Sauce (127 mL)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Topping:
- 1/4 cup light feta cheese (57 grams)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare zucchini: Slice zucchini in half lengthwise and scoop out the center with a spoon to form boats.
- Blend cottage cheese: Blend the cottage cheese until smooth in a blender or food processor.
- Mix chicken mixture: In a mixing bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot, and all the spices. Mix well.
- Fill zucchini boats: Place zucchini boats on a parchment-lined sheet pan and fill each with the buffalo chicken mixture.
- Bake: Bake for 20 minutes.
- Add topping: Sprinkle the boats with light feta cheese and bake for an additional 10 minutes, until zucchini is tender but not mushy.
- Serve: Remove from oven and garnish with chopped parsley or a drizzle of light ranch if desired. Serve warm.
Notes
- You can adjust the level of spiciness by adding more or less hot sauce to the chicken mixture.
- Feel free to customize the toppings with your favorite cheeses or herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180
- Sugar: 6g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Buffalo Chicken, Zucchini Boats, High Protein, Low Carb, Healthy
