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Keto Buffalo Chicken Zucchini Boats with melted cheese and green onions

Keto Buffalo Chicken Zucchini Boats

A brilliant keto-friendly dinner that transforms zucchini into crispy-edged vessels filled with a spicy, creamy buffalo chicken and cheese mixture. It delivers all the bold, tangy flavor of buffalo wings in a satisfying, low-carb package that comes together in one pan with minimal fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchinis
  • 2 cups cooked chicken, shredded rotisserie chicken recommended
  • 1/2 cup buffalo-style hot sauce
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/4 cup sour cream or full-fat Greek yogurt
  • 2 green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 tbsp olive oil or avocado oil for brushing
  • Ranch or blue cheese dressing, for serving optional

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Spoon (or Grapefruit Spoon)
  • Pastry brush
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the seedy center, leaving a 1/4-inch thick shell.
  3. Place zucchini halves on the baking sheet, cut side up. Brush lightly with oil and season with salt and pepper.
  4. Bake (par-bake) for 10-12 minutes to remove excess moisture.
  5. While zucchini bakes, make the filling: In a medium bowl, combine softened cream cheese, sour cream, buffalo sauce, garlic powder, and onion powder. Mix until smooth.
  6. Fold in the shredded chicken, 1/2 cup of the cheddar cheese, and most of the green onions (reserve some for garnish). Season with salt and pepper.
  7. Remove zucchini from oven. Pat the insides dry with a paper towel.
  8. Divide the buffalo chicken filling evenly among the warm zucchini shells, mounding it slightly.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of each boat.
  10. Return to the oven and bake for 15-18 minutes, until the cheese is melted, bubbly, and lightly golden.
  11. Let cool for 5 minutes. Garnish with reserved green onions and serve immediately with ranch or blue cheese dressing.

Notes

Do not skip the par-baking step, as it prevents soggy zucchini boats. Ensure cream cheese is fully softened for a smooth filling. For extra browning, broil for the final 1-2 minutes, watching closely. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best texture. For variations, try adding crumbled bacon, everything bagel seasoning, diced jalapeños, or a tablespoon of dry ranch seasoning to the filling.