Buffalo Chicken Zucchini Boats

recipe photo
Ingredients in bold can be purchased from Grobe Fruit Farm, when in season. Please call to see if we have the items available.
  • 2 boneless skinless chicken breasts, cooked and shredded
  • 2 oz. cream cheese, softened
  • ¾ cup red hot sauce
  • 3-4 zucchini, cut in half lengthwise and seeds scooped out
  • ½ cup shredded Monterey jack cheese
  • 2-3 tablespoons ranch dressing for drizzle
  • optional garnish: sliced red onion, fresh cilantro, avocado slices


  1. Preheat oven to 350.
  2. Add prepared zucchini boats flesh side up to a 13×9″ baking dish.
  3. To a small bowl, add shredded chicken, cream cheese, and franks red hot sauce. Using a fork, mix everything together so chicken is coated.
  4. Fill the zucchini boats with the buffalo chicken mixture.
  5. Sprinkle Monterey Jack cheese over the top.
  6. Bake for 20-25 minutes, or until the zucchini starts to get a little tender but still has a bite to it.
  7. Remove from oven. Drizzle with ranch dressing.
  8. Optional: garnish with red onion, avocado slices, and fresh cilantro.
  9. Serve!
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