Better Than Takeout, Entrée, Gluten-Free, Lightened Up

Buffalo Chicken Boats FTW


Need a way to consume all of that end-of-the-summer zucchini? These Buffalo Chicken Zucchini Boats will complete your life. I lightened these bad boys up with cauliflower, zucchini and celery to the buff chic mix and paired with my healthy (or at least healthier) Greek Yogurt Blue Cheese Dressing. Cut down on time and use the meat of a plain, roasted rotisserie chicken. It’s ok to indulge every once in a while, especially when it’s roasted chicken and veggies. So have one boats — or two!

Ingredients (makes 6 boats; serving is 1-2 boats).

  • 3 medium to large zucchinis, washed
  • 1½ c chicken, cooked and shredded
  • 2 c frozen cauliflower, thawed and loosely chopped
  • 1/2 c celery, chopped
  • 1/4 to 1/3 c buffalo sauce
  • 6 T blue cheese
  • Celery ribbons to garnish (optional)
  • Greek yogurt blue cheese dressing


  1. Preheat oven to 375º F. Line a baking sheet with foil.
  2. Slice zucchinis in half. Scoop out the middle of the zucchini so a “boat” forms. Save the scooped out portion from one zucchini (two halves) and place in a large bowl. Line each boat on the baking sheet.
  3. Add shredded chicken, cauliflower and celery to large bowl with scooped out zucchini. Add buffalo sauce and toss until chicken and veggies are evenly coated.
  4. Spoon buffalo mixture into each boat and sprinkle 1 T blue cheese per boat.
  5. Bake boats for 10-15 min. or until zucchini is tender. Remove from oven.
  6. Top boats with celery ribbons. (To make: use a vegetable peeler to shave the entire length of the stalk to create a ribbon.) Serve with extra celery sticks (optional) and 1-2 T of Greek yogurt blue cheese dressing. (Recipe here.)
  7. Enjoy!

Adapted from Destination Delish‘s “Buffalo Chicken Zucchini Boats.”


4 thoughts on “Buffalo Chicken Boats FTW”

  1. Nice recipe! What a great way to use those bigger zucchini.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is WORK DAY EATING which includes any recipe or food experience suitable for the work day such as lunch, snacks or easy meals.

    More info including how to submit your link here:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s