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High Protein Buffalo Chicken Stuffed Zucchini Boats

High Protein Buffalo Chicken Stuffed Zucchini Boats

This recipe captures the classic spicy and tangy flavor of buffalo chicken in a fresh, low-carb zucchini shell. It's a simple and healthy weeknight dinner that uses blended cottage cheese for a creamy, high-protein filling, satisfying cravings without feeling heavy. It’s a game-changing dinner that satisfies the craving without weighing you down.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 149
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 medium zucchini
  • 1 cup Shredded Cooked Chicken
  • 1 cup 1% Cottage Cheese
  • 1/2 cup Frank’s RedHot Sauce
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 1/8 tsp black pepper
  • 1/8 tsp salt
  • 1/4 cup crumbled light feta cheese

Equipment

  • Blender or food processor
  • Spoon
  • medium bowl
  • Baking sheet
  • Parchment paper

Method
 

Instructions
  1. Prep Your Oven and Zucchini: First things first, preheat your oven to 400°F (200°C). While it’s heating up, slice your four zucchini in half lengthwise. Use a regular spoon to gently scoop out the inner flesh and seeds, leaving about a 1/4-inch border to create sturdy "boats."
  2. Create the Creamy Base: Place the cottage cheese in a blender or food processor. Blend until it’s completely smooth and creamy, with no lumps remaining. This step is crucial for achieving that velvety texture in the filling.
  3. Mix the Buffalo Chicken Filling: In a medium bowl, combine the shredded chicken, your smooth cottage cheese, Frank’s RedHot sauce, garlic powder, onion powder, paprika, parsley, salt, and pepper. Stir everything together until the chicken is evenly coated and you have a uniform, creamy mixture.
  4. Fill and Bake the Boats: Arrange the hollowed-out zucchini boats on a baking sheet lined with parchment paper. Spoon the buffalo chicken mixture evenly into each boat, piling it up a bit. Bake for 20 minutes.
  5. Add Cheese and Finish Baking: After 20 minutes, carefully remove the baking sheet from the oven. Sprinkle the light feta cheese over the top of each boat. Return them to the oven and bake for another 10 minutes. The zucchini should be tender when pierced with a fork, but still have a slight bite.
  6. Garnish and Serve: Let the boats cool for a minute or two before serving. If you like, you can garnish them with a little fresh parsley or a drizzle of light ranch or blue cheese dressing. They are best served warm!

Notes

For the best results, blend the cottage cheese until completely smooth to avoid a lumpy texture. To prevent watery zucchini boats, lightly salt the hollowed-out zucchini and let it sit for 10-15 minutes to draw out moisture, then pat dry before filling. This recipe is great for meal prep; the filling can be made 2-3 days ahead and stored in the fridge.