High Protein Buffalo Chicken Stuffed Zucchini Boats

A burst of flavor fills the kitchen as these High Protein Buffalo Chicken Stuffed Zucchini Boats bake to perfection. In just 30 minutes, you can create a healthy and satisfying dish that combines zesty buffalo chicken with tender zucchini—perfect for protein-packed lunches or hearty dinners. The creamy cottage cheese adds a delightful richness, while the light feta brings an extra layer of flavor.

This recipe is ideal for busy weeknights or meal prep sessions, making it a fantastic choice for anyone looking to infuse their meals with nutritious ingredients. These stuffed zucchini boats can be made ahead of time and stored in the refrigerator for an easy reheat.

Why You’ll Love This Recipe

• Each bite provides a satisfying crunch from the zucchini.
• The spicy buffalo chicken filling is incredibly flavorful.
• It’s a low-carb, high-protein dish that keeps you full longer.
• Easy to prepare, making it perfect for any skill level.

What You’ll Need

Here’s everything you need to whip up these delicious stuffed zucchini boats.

For the Zucchini

• 4 medium zucchini, approx. 795 grams

For the Filling

• 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

For Topping

• 1/4 cup light feta cheese, 57 grams

Substitution note: Use Greek yogurt instead of cottage cheese.

Substitutions & Swaps

• Shredded turkey can replace chicken.
• Use hot sauce of choice for spiciness.
• Greek yogurt is a great cottage cheese substitute.
• Any soft cheese can substitute light feta.

How to Make It

Get ready to prepare a flavorful dish with these straightforward steps.

Preheat

Preheat your oven to 400°F (200°C).
This ensures even cooking for your zucchini boats.

Slice and Scoop

Slice zucchini in half lengthwise and scoop out the center with a spoon to form boats.
Make sure to leave enough flesh for structural integrity.

Blend

Blend the cottage cheese until smooth in a blender or food processor.
This will give your filling a creamy texture.

Combine

Combine the filling ingredients in a mixing bowl: shredded chicken, blended cottage cheese, Frank’s RedHot, and all spices. Mix well.
Ensure everything is evenly mixed for consistent flavor.

Fill

Place zucchini boats on a parchment-lined sheet pan and fill each with the buffalo chicken mixture.
This prevents sticking and makes for easy cleanup.

Bake

Bake for 20 minutes.
The zucchini should start to soften without losing its shape.

Sprinkle

Sprinkle the boats with light feta cheese and bake for an additional 10 minutes, until zucchini is tender but not mushy.
Keep an eye on it so the zucchini retains its structure.

Garnish

Remove from oven and garnish with chopped parsley or a drizzle of light ranch if desired. Serve warm.
This adds freshness and a little flair to your dish.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, zucchini becomes mushy when frozen.
Reheat: Microwave on high for 2-3 minutes until warm.

Tips for Best Results

• Choose evenly sized zucchinis for uniform cooking.
• Don’t skip blending the cottage cheese for a smooth filling.
• Adjust the spice level by adding more or less hot sauce.
• Garnish just before serving to maintain freshness.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with a light dipping sauce for extra flavor.
• Great for meal prep or game day snacks.