High Protein Buffalo Chicken Stuffed Zucchini Boats

Indulging in a savory dish that is both healthy and satisfying is a dream come true. High Protein Buffalo Chicken Stuffed Zucchini Boats deliver all the spicy, tangy flavor of buffalo chicken while keeping it light and nutritious. This recipe takes just over half an hour to prepare and bake, and it works beautifully to keep your protein intake high while using fresh vegetables as the base.

This recipe is perfect for busy weeknights or meal prep enthusiasts looking to spice up their routines. It’s great for a quick dinner or a fun game day treat. You can prepare the filling ahead and store it in the fridge for up to three days, making assembly a breeze.

Why You’ll Love This Recipe

• Each bite is packed with a perfect balance of protein and vegetables.
• The creamy filling contrasts beautifully with the tender zucchini.
• It comes together quickly, ready in just 30 minutes!
• The blend of spices provides a flavorful kick that’s addictive.

What You’ll Need

Gather the following ingredients for this delicious recipe.

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

Use low-fat cheese for a lighter option.

Substitutions & Swaps

• Shredded turkey can replace shredded chicken.
• Greek yogurt can substitute for cottage cheese.
• Any hot sauce can work in place of Frank’s RedHot.
• Use Parmesan instead of feta for a different flavor.

How to Make It

Let’s get cooking!

Preheat

Preheat your oven to 400°F (200°C).
This initial step is crucial for even baking.

Prepare Zucchini

Slice zucchini in half lengthwise and scoop out the center with a spoon to form boats.
Ensure you leave some flesh around the edges for structure.

Blend Filling

Blend the cottage cheese until smooth in a blender or food processor.
This creates a creamy base for the filling.

Mix

Combine the shredded chicken, blended cottage cheese, Frank’s RedHot, and all the spices in a mixing bowl.
Mix well to ensure the flavors meld together.

Fill Zucchini

Place zucchini boats on a parchment-lined sheet pan and fill each with the buffalo chicken mixture.
Make sure to pack the filling generously into each boat.

Bake

Bake for 20 minutes.
This allows the zucchini to soften and the flavors to develop.

Add Topping

Sprinkle the boats with light feta cheese and bake for an additional 10 minutes, until zucchini is tender but not mushy.
The cheese should be slightly melted, adding a flavorful finish.

Garnish

Remove from the oven and garnish with chopped parsley or a drizzle of light ranch if desired. Serve warm.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will change upon reheating.
Reheat: Microwave for 2-3 minutes, or until heated through.

Tips for Best Results

• Choose zucchini that are firm and free of blemishes.
• Adjust the level of hot sauce to taste preference for more or less heat.
• Make sure to blend the cottage cheese until truly smooth for a better texture.
• Don’t overcook the zucchini; they should be tender but still hold their shape.

Serving Suggestions

• Pair with a side salad for a complete meal.
• Serve with a drizzle of ranch dressing for extra flavor.
• Enjoy as a healthy appetizer for gatherings.