These buffalo chicken zucchini boats are perfect for anyone looking for a low carb dinner option! It’s super simple to make. All you have to do is hollow out zucchini, stuff with chicken and buffalo wing sauce, top with cheese, and bake!
To make these zucchini boats, we took some chicken breast, which we already had cooked, and shredded it. For the buffalo wing sauce, we used the Primal Kitchen Buffalo sauce, which is both keto and paleo! We like it because it has no added sugar, and it tastes great.
To keep this recipe paleo and dairy-free, use a paleo buffalo wing sauce, like the Primal Kitchen we used, and use a vegan mozzarella cheese. We like Daiya!
Buffalo Chicken Zucchini Boats
Ingredients
- 2 zucchini
- 1/2 lb chicken breast (cooked and shredded)
- 1/3 cup buffalo wing sauce
- 1/3 cup mozzarella cheese
- 1 tbsp olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Cut the zucchini in half, lengthwise. Use a spoon to scoop out the seeds and center of the zucchini.
- Massage with the olive oil and season with salt and pepper. Bake in oven for 10 minutes.
- While the zucchini is baking, prepare the filling.
- In a pan, over medium heat, mix the center of the zucchini with the chicken and sauce. Cook for 4 minutes. Remove from heat.
- Stuff the zucchini with the filling, and top with the cheese. Bake in oven for 10 more minutes or until the cheese is melted.
Notes
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Let us know if you make these buffalo chicken zucchini boats, and tag us on Instagram if you do!
If you like this recipe, check out some of our other healthy recipes like Cauliflower Alfredo Pasta, Healthy Summer Salad, and Paleo Chocolate Chip Tahini Blondies.
– Jo & Grace
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