Name: High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 medium zucchini (approx. 795 grams); 1 cup shredded cooked chicken (230 grams); 1 cup 1% cottage cheese (264 grams); 1/4 cup light feta cheese (57 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

Jump to Recipe

If you’re craving a dish that’s bursting with flavor, packed with protein, and effortlessly satisfying, then these High Protein Buffalo Chicken Stuffed Zucchini Boats are going to become your new favorite dinner. Imagine tender zucchini hollowed out and filled with a creamy, spicy buffalo chicken mixture, then baked to perfection and topped with tangy feta cheese. It’s the perfect combination of zesty heat, savory richness, and subtle freshness, all while keeping things light and healthy. Trust me, once you try this recipe, you’ll be wondering why you didn’t make it sooner.

High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the way each ingredient shines through without overpowering the others. You’ll find that these straightforward ingredients come together to create a comforting yet exciting flavor profile, along with a great texture balance between creamy, crunchy, and tender.

4 medium zucchini (approx. 795 grams): The perfect edible boats to hold all the delicious filling and add a fresh, slightly crisp base.
1 cup shredded cooked chicken (230 grams): A lean protein powerhouse that brings heartiness to the dish.
1 cup 1% cottage cheese (264 grams): Blended smooth, it adds creamy moisture without heaviness.
1/2 cup Frank’s RedHot Sauce (127 mL): This is where the iconic buffalo flavor and just the right kick come into play.
3/4 teaspoon garlic powder: Infuses subtle warmth and depth.
1/2 teaspoon onion powder: Contributes a mild, savory undertone enhancing the overall mix.
1/2 teaspoon paprika: Adds a smoky hint and beautiful color.
1/2 teaspoon dried parsley: A touch of herbaceous brightness.
1/8 teaspoon black pepper: Gives a gentle spice that complements the heat.
1/8 teaspoon salt: Balances and brings out all the flavors beautifully.
1/4 cup light feta cheese (57 grams): Provides a salty, tangy topping that melts slightly in the oven to finish the dish.

How to Make High Protein Buffalo Chicken Stuffed Zucchini Boats

Step 1: Prepare Your Zucchini Boats

Start by preheating your oven to 400°F (200°C). While it’s warming up, slice each zucchini in half lengthwise. Using a spoon, gently scoop out the soft center to create little boats. Don’t throw away the scooped bits – you can save them for adding to salads or soups later. The scooping not only creates space for the filling but also helps the zucchini cook evenly.

Step 2: Blend the Cottage Cheese

Next, blend the cottage cheese in a blender or food processor until it becomes smooth and creamy. This step is crucial to avoid any lumps and ensure the buffalo chicken filling has a rich, velvety texture that melds well with the chicken and spices. This creamy base makes the filling moist without adding extra fat.

Step 3: Mix the Buffalo Chicken Filling

In a large bowl, combine your shredded cooked chicken with the smooth cottage cheese, Frank’s RedHot Sauce, garlic powder, onion powder, paprika, dried parsley, black pepper, and salt. Stir everything together until well incorporated. This simple yet packed-with-flavor mixture is what makes the High Protein Buffalo Chicken Stuffed Zucchini Boats so crave-worthy.

Step 4: Fill and Bake the Boats

Line a baking sheet with parchment paper and arrange your zucchini boats on it. Spoon the buffalo chicken mixture evenly into each boat, packing it down slightly. Pop them into the oven and bake for 20 minutes. This step allows the zucchini to soften without losing its structural integrity and the flavors to blend perfectly.

Step 5: Add the Feta and Finish Baking

After 20 minutes, pull out the zucchini boats and generously sprinkle the light feta cheese on top. Return them to the oven and bake for another 10 minutes. The feta will get slightly melted and add a gorgeous tangy contrast to balance the spicy buffalo filling. The result? A tender but firm zucchini shell filled with a deliciously creamy and spicy interior.

Step 6: Garnish and Serve Warm

When you take the boats out of the oven, sprinkle some fresh chopped parsley on top or drizzle with a bit of light ranch dressing if you prefer a cooling touch. Serve them warm and watch them disappear fast!

How to Serve High Protein Buffalo Chicken Stuffed Zucchini Boats

Garnishes

To elevate the presentation and flavor, fresh chopped parsley or green onions work beautifully as a garnish. They add brightness and freshness that contrast with the spicy buffalo flavors. If you’re up for it, a drizzle of a light ranch or blue cheese dressing also pairs perfectly as a cooling counterpoint.

Side Dishes

These zucchini boats shine as a stand-alone meal, but if you want some sides, consider something light and crunchy like a crisp garden salad or celery sticks. Roasted sweet potatoes or quinoa pilaf can round out the meal for those needing extra energy without overwhelming the main dish’s delicate balance.

Creative Ways to Present

If you’re hosting friends or family, serve these High Protein Buffalo Chicken Stuffed Zucchini Boats on a large platter with colorful garnishes like sliced avocados, cherry tomatoes, or even a sprinkle of toasted nuts for texture. You can also turn them into appetizers by making smaller zucchini boats – perfect for sharing and conversation starters!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed zucchini boats keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so you might even enjoy them more the next day. Just make sure to cool them completely before sealing to keep freshness intact.

Freezing

If you want to prepare these ahead of time for busy weeknights, you can freeze the assembled boats before baking. Wrap them individually in plastic wrap and store in a freezer-safe container or bag for up to 2 months. When ready, thaw overnight in the fridge, then bake as usual, adding a few extra minutes to the baking time if needed.

Reheating

To reheat leftover or thawed zucchini boats, place them on a baking sheet and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. This method helps maintain the zucchini’s texture better than microwaving, which can make it watery or mushy.

FAQs

Can I use fresh chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe as it allows the filling to come together easily, and you avoid overcooking the chicken during baking. If you only have raw chicken, cook it thoroughly first by boiling, grilling, or roasting before shredding.

What can I substitute for Frank’s RedHot Sauce?

If you prefer less heat or don’t have Frank’s, any mild hot sauce or even buffalo wing sauce will work. Just keep in mind that different brands vary in spiciness, so adjust the quantity to your taste.

Is this recipe suitable for meal prep?

Absolutely! These High Protein Buffalo Chicken Stuffed Zucchini Boats are fantastic for meal prepping because they store well and reheat beautifully. Prepare a batch ahead and portion them out for quick lunches or dinners during the week.

Can I make this recipe dairy-free?

To make a dairy-free version, you can swap the cottage cheese with a creamy non-dairy alternative like cashew-based cream cheese and choose a dairy-free feta substitute or omit the feta altogether. The flavor will be slightly different but still delicious.

How spicy is this dish?

The heat level is moderate, thanks to the Frank’s RedHot Sauce, which balances flavor and spice without overwhelming the palate. If you’re sensitive to spice, start with less hot sauce or add mild flavors to temper the heat.

Final Thoughts

If you’re on the lookout for a nourishing, flavorful meal that’s easy to make and packs a serious protein punch, you absolutely must try these High Protein Buffalo Chicken Stuffed Zucchini Boats. They’re a delightful fusion of creamy, spicy, and fresh that will leave you feeling satisfied and energized. This recipe has quickly become a staple in my kitchen, and I’m confident it’ll be one of yours too!

High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe

★★★★★

4.8 from 7 reviews

Author: Olivia
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A flavorful and nutritious recipe featuring zucchini boats stuffed with a high-protein buffalo chicken mixture, combining creamy cottage cheese, spicy Frank’s RedHot sauce, and a sprinkle of light feta cheese for a satisfying low-carb meal.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the zucchini boats.
Prepare Zucchini Boats: Slice zucchini lengthwise and carefully scoop out the centers with a spoon to create hollow boats for stuffing.
Blend Cottage Cheese: Place 1% cottage cheese in a blender or food processor and blend until smooth and creamy to enhance texture in the filling.
Mix Filling: In a mixing bowl, combine shredded cooked chicken, blended cottage cheese, Frank’s RedHot sauce, garlic powder, onion powder, paprika, dried parsley, black pepper, and salt. Stir thoroughly to evenly distribute the flavors.
Stuff Zucchini: Arrange the zucchini boats on a parchment-lined sheet pan and fill each evenly with the buffalo chicken mixture, ensuring they are well-packed.
Initial Bake: Bake the stuffed zucchini boats in the preheated oven for 20 minutes to cook and meld the flavors.
Add Feta & Continue Baking: Sprinkle light feta cheese over the zucchini boats and return them to the oven for an additional 10 minutes, baking until the zucchini is tender but maintains some firmness.
Serve: Remove from oven and optionally garnish with extra chopped parsley or a drizzle of light ranch dressing. Serve warm for best taste and texture.

Notes

For a spicier kick, increase the Frank’s RedHot sauce according to taste.
Ensure zucchini boats are not overcooked to prevent them from becoming mushy.
Use cooked chicken leftovers or rotisserie chicken for convenience.
This recipe is low in carbs and high in protein, ideal for weight management or keto-friendly diets.
Substitute light feta with shredded mozzarella or cheddar cheese if preferred.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American