Dinner

High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe

ByJulian Dempsey March 28, 2026March 28, 2026

Introduction

High Protein Buffalo Chicken Stuffed Zucchini Boats offer a spicy and creamy twist on a healthy dinner. Packed with shredded chicken, blended cottage cheese, and tangy buffalo sauce, these boats are baked until tender and topped with light feta cheese. Perfect for busy weeknights or meal prep, this low-carb dish is both satisfying and flavorful.

The image shows two zucchini halves filled with a thick layer of textured, light brown cooked ground meat mixed with orange bits of vegetables, topped with a layer of melted light golden cheese with some brown spots and sprinkled with green herbs. The zucchini skins are dark green with a smooth texture and serve as a base for the filling. The dish sits on a white plate, with small green herb leaves scattered around on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium zucchini (about 795 grams)
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
1/4 cup light feta cheese (57 grams)
Optional: chopped parsley or light ranch drizzle

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Slice the zucchini in half lengthwise. Use a spoon to scoop out the center, creating boats with sturdy edges. Place them on the prepared baking sheet.
Step 3: Blend the cottage cheese in a blender or food processor until smooth and creamy.
Step 4: In a bowl, mix together the shredded chicken, blended cottage cheese, buffalo sauce, garlic powder, onion powder, paprika, dried parsley, salt, and pepper until fully combined.
Step 5: Spoon the buffalo chicken mixture evenly into each zucchini half.
Step 6: Bake the filled zucchini boats for 20 minutes, until the zucchini begins to soften.
Step 7: Sprinkle light feta cheese over each boat. Return to the oven and bake for another 10 minutes, until the zucchini is tender but still holds its shape.
Step 8: Remove from the oven and garnish with chopped parsley or a drizzle of light ranch dressing if desired. Serve warm.

Tips & Variations

Use rotisserie chicken to save time on cooking and shredding.
Do not overbake—the zucchini should be tender but not mushy to maintain texture.
For an extra kick, add more buffalo sauce or a pinch of cayenne pepper to the filling.
Swap light feta for shredded mozzarella or cheddar if preferred.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 4 days. To reheat, warm them gently in the oven or microwave until heated through. Avoid overcooking during reheating to keep the zucchini from becoming too soft.

How to Serve

This image shows stuffed zucchini boats arranged closely together. Each zucchini is cut in half lengthwise with the green skin on the outside, hollowed out and filled with a layer of cooked ground meat mixed with finely chopped vegetables and herbs. The filling is topped with a melted cheese layer, golden brown on top, and some green herbs sprinkled over for color. The texture of the filling looks slightly crumbly with a gooey cheese crust. The zucchini boats are placed on a white plate sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of shredded chicken?

Yes, you can cook and shred fresh chicken breast or thighs beforehand. Rotisserie chicken is convenient, but freshly cooked chicken works just as well.

Is this recipe suitable for meal prep?

Absolutely. These stuffed zucchini boats hold up well in the fridge and reheat nicely, making them a great option for healthy meal prep.

Julian Dempsey