If you love classic buffalo chicken flavors, you’ll enjoy these Buffalo Chicken Stuffed Zucchini. Ready in about 30 minutes, this low-carb dinner is bold, creamy, and packed with flavor.
This recipe keeps carbs low while delivering the spicy, creamy, cheesy qualities of buffalo chicken in a lighter package. Buffalo chicken dip is a game-day favorite in my house — so I turned that irresistible combination into a healthier meal by stuffing it into zucchini boats. They’re simple, satisfying, and great for sharing.
What’s in this dish?
Few ingredients, big flavor. These components come together quickly to make a delicious low-carb main course. If you shop at a budget-friendly grocer, you can likely find everything you need in one trip.
Zucchini – You’ll need three medium zucchini. Medium squash have fewer seeds and a firmer texture. Zucchini is very low in carbs and offers vitamins and minerals with minimal calories.
Ground chicken – Ground chicken gives a pleasant texture and cooks quickly. You can substitute shredded rotisserie chicken if you prefer—just chop it and use it in place of the ground chicken.
Hot sauce – Use your favorite brand for heat and tang. Frank’s is a traditional choice for buffalo-style recipes.
Cream cheese – Full-fat cream cheese makes the filling rich and creamy while mellowing the heat from the hot sauce. Avoid low-fat varieties, which can be watery.
Cheddar cheese – Shredded cheddar melts nicely on top. Use the variety you like—sharp or very sharp—for extra flavor. Low-fat cheeses sometimes contain added sugars, so full-fat is a better option if you’re watching carbs.
Let’s make this dinner!
Time needed: 30 minutes
How to prepare Buffalo Chicken Stuffed Zucchini
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Hollow the zucchini
Preheat the oven to 400°F (200°C). Wash the zucchini, trim the ends, and slice each one in half lengthwise. Use a spoon to scoop out the flesh and place it in a bowl. Arrange the hollowed zucchini halves flesh-side up in a lightly greased baking dish and bake for 15 minutes to soften.
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Cook the chicken
Chop the reserved zucchini flesh and add it to a sauté pan. Add the ground chicken and cook over medium-high heat until the chicken is fully cooked, about 8–10 minutes, breaking it into pieces as it cooks.
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Combine the filling
Remove the pan from the heat and stir in the hot sauce, cream cheese, and granulated garlic (or garlic powder). Mix until the cream cheese melts and everything is well combined into a creamy, spicy filling.
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Stuff the zucchini
Remove the partially baked zucchini from the oven and fill each half with the buffalo chicken mixture, distributing it evenly.
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Top and finish baking
Sprinkle shredded cheddar over each stuffed zucchini and return the baking dish to the oven for about 15 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Questions about this recipe
Vegetarian option: Swap the chicken for a hearty grain or legume filling such as quinoa, beans, or a vegetable-forward mixture.
Mexican-inspired: Use taco-seasoned ground beef or chicken and top with pepper jack or a Mexican cheese blend for a spicy twist.
Freezing is possible but not ideal. Zucchini holds a lot of water and can become soft when thawed. For best texture and flavor, serve fresh or reheat leftovers in the oven.
They work well as a standalone main or alongside a crisp side salad. Roasted broccoli or cauliflower are tasty, low-carb accompaniments.
Other recipes to try
If you try these Buffalo Chicken Stuffed Zucchini, I’d love to hear how they turned out. Share your results on social media or pin the recipe for later. Here are a few other recipes you might enjoy as well:
- 10 Minute Four Bean Salad
- 10 Minute Tuscan Tortellini Salad
- Spinach and Feta Egg Cups
- Instant Pot Peach Jam
- Chicken Burgers with Spinach and Feta
- Chicken and Bacon Caesar Pasta Salad
- Garden Vegetable and Herb Pasta Salad
- Best Vegetable Lasagna
- Instant Pot Mac and Cheese
- Million Dollar Spaghetti
- Creamy Dill Pickle Pasta Salad
📖 Recipe
Buffalo Chicken Stuffed Zucchini
Ingredients
- 3 Zucchini Medium
- 1 lb Ground Chicken 16 ounces
- ½ cup Hot Sauce
- 4 tablespoon Cream Cheese Full Fat
- 1 teaspoon Granulated Garlic or Garlic Powder
- ½ cup Shredded Cheddar Cheese Full Fat
Instructions
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Preheat the oven to 400°F (200°C).
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Wash the zucchini and trim the ends. Slice each zucchini in half lengthwise.
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Scoop out the insides with a spoon and set the flesh aside in a bowl.
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Place the hollowed zucchini in a greased baking dish, flesh-side up, and bake for 15 minutes to soften.
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Meanwhile, chop the reserved zucchini flesh and sauté it in a pan with the ground chicken until the chicken is cooked through, about 8–10 minutes.
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Remove the pan from heat and stir in hot sauce, cream cheese, and granulated garlic. Mix until creamy and well combined.
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Fill each baked zucchini half with the buffalo chicken mixture.
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Top with shredded cheddar cheese.
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Bake for another 15 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!
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Calories: 200kcal
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Carbohydrates: 4g
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Protein: 17g
The provided nutrition information is an estimate and not guaranteed to be exact.
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