Name: Buffalo Chicken Stuffed Zucchini Boats
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large zucchini (795g), halved and centers scooped out; 1 cup shredded cooked chicken (230g); 1 cup 1% cottage cheese, blended until smooth (264g); 1/2 cup Frank’s Red Hot Sauce (127ml); 3/4 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1/2 tsp dried parsley; 1/8 tsp salt; 1/8 tsp black pepper; 1/4 cup light feta cheese (57g)

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s quick, easy, and packed with flavor. The creamy blended cottage cheese adds richness to the spicy chicken filling without the heaviness of traditional cheese sauces. It’s perfect when I’m craving something bold but still want to stick to healthy eating goals. Plus, it’s naturally low in carbs and high in protein, making it both satisfying and macro-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini
shredded cooked chicken
1% cottage cheese
Frank’s Red Hot Sauce
garlic powder
onion powder
paprika
dried parsley
black pepper
salt
light feta cheese

Directions

I start by preheating my oven to 400°F (204°C).
I cut each zucchini in half lengthwise and use a spoon to scoop out the center, creating little “boats.”
I blend the cottage cheese until smooth for a creamy texture in the filling.
In a mixing bowl, I combine the cooked chicken, blended cottage cheese, hot sauce, and all the seasonings. I mix it well until everything is evenly coated.
I spoon the filling mixture into the zucchini halves, spreading it evenly.
I bake the zucchini boats for 20 minutes.
Then, I sprinkle light feta cheese over the top and return them to the oven for another 10 minutes. I keep an eye on them so the zucchini stays tender but not mushy.

Servings and timing

This recipe makes 4 zucchini boats, which typically equals 4 servings if using 2 large zucchinis. It takes just 10 minutes to prep and about 30 minutes to cook, for a total of 40 minutes.

Variations

Sometimes I swap cottage cheese for Greek yogurt or cream cheese for a different texture and flavor.
I use rotisserie chicken when I’m short on time—it makes prep even faster.
For extra veggies, I chop the scooped-out zucchini flesh and mix it into the filling.
A drizzle of ranch or blue cheese dressing over the top gives it that classic buffalo wing vibe.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F for about 10 minutes, or in the microwave for 1–2 minutes. I try not to overheat them so the zucchini doesn’t get too soft.

FAQs

Can I make these ahead of time?

Yes, I often prep the zucchini and filling ahead of time. I store them separately and assemble them right before baking.

Can I freeze zucchini boats?

I don’t recommend freezing them once baked, as zucchini tends to get watery. But I can freeze the filling on its own and use it later.

Is there a dairy-free option?

Sure! I use a dairy-free cottage cheese and skip the feta, or substitute it with a dairy-free cheese alternative.

Can I make these spicier?

Definitely. I sometimes add a pinch of cayenne pepper or extra Frank’s Red Hot if I’m in the mood for more heat.

What can I serve with this?

I usually serve it with a side salad or some roasted veggies for a complete, balanced meal.

Conclusion

Buffalo Chicken Stuffed Zucchini Boats are one of my favorite ways to enjoy big flavor without the extra carbs. They’re filling, easy to make, and perfect for busy nights or meal prep. With just the right amount of spice and a creamy, protein-rich filling, this dish always hits the spot.