High Protein Buffalo Chicken Stuffed Zucchini Boats

Introduction

Looking for a spicy, satisfying, and high protein buffalo chicken stuffed zucchini boats recipe that won’t derail your health goals? You’re in for a treat. These zucchini boats are everything you love about buffalo chicken—zesty heat, creamy texture, and serious flavor—without the carbs or guilt. Whether you’re meal prepping for the week or whipping up a fast dinner for the family, this low-calorie, low-carb meal is a total crowd-pleaser.

I first made these on a weeknight when I was craving something indulgent but didn’t want to feel weighed down. The result? Pure comfort food that’s secretly packed with protein and nutrients. Trust me, you’ll want to make extra for leftovers (if there are any!)

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Just 10 minutes of prep, and the oven does the rest
• Family-Friendly: Spicy but not overpowering, with a cheesy, savory filling even picky eaters will love
• Meal Prep Win: Makes a great reheatable lunch or dinner option throughout the week
• Budget-Friendly: Uses simple, affordable ingredients you probably already have on hand

Taste & Texture

• Spicy, Tangy, and Creamy: Thanks to Frank’s RedHot and smooth blended cottage cheese
• Soft but Structured Zucchini: Baked until just tender—not mushy
• Melty Feta Topping: Adds that perfect salty finish

Dietary Attributes

• High-Protein (20g per serving)
• Low-Carb
• Low-Calorie
• Gluten-Free
• Keto-Friendly (with small tweaks)

Ingredients & Substitutions

Ingredient List

• 4 medium zucchini (approx. 795 grams)
• 1 cup shredded cooked chicken (230 grams)
• 1 cup 1% cottage cheese (264 grams)
• 1/2 cup Frank’s RedHot Sauce (127 mL)
• 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 light feta cheese (57 grams)

Notes on Quality

Choose zucchini that are firm and medium in size for easy scooping and even cooking. For chicken, leftover grilled chicken or rotisserie chicken saves time and adds flavor. When it comes to cottage cheese, blending it smooth makes all the difference in texture. And if you can, stick with Frank’s RedHot—it’s classic for a reason.

Possible Substitutions

• Swap the cottage cheese with Greek yogurt or low-fat cream cheese
• Replace feta with shredded mozzarella, blue cheese crumbles, or goat cheese
• Use halved bell peppers or hollowed-out eggplant instead of zucchini

Step-by-Step Instructions

• Preheat your oven to 400°F (200°C)
• Slice each zucchini in half lengthwise. Using a spoon, scoop out the center to form a boat, leaving about ¼ inch of zucchini around the edges
• Blend the cottage cheese in a blender or food processor until smooth
• In a mixing bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot, and all the seasonings. Mix until well combined

• Line a sheet pan with parchment paper. Place the zucchini boats cut side up on the pan
• Fill each zucchini with the buffalo chicken mixture
• Bake for 20 minutes
• Remove from the oven, sprinkle each boat with light feta cheese, and return to the oven for an additional 10 minutes
• Check for doneness. The zucchini should be tender but not mushy, and the cheese should be lightly golden

Expert Tips & Tricks

Best Practices

• Blend the cottage cheese for an ultra-creamy filling
• Don’t overbake—zucchini softens fast. Keep an eye on it after the 20-minute mark
• Use parchment paper to prevent sticking and make cleanup easier

Common Mistakes

• Scooping too deep can cause the zucchini to collapse. Leave a solid border
• Overfilling can cause the mixture to spill over during baking
• Skipping the blended cottage cheese can leave the filling chunky

Time-Saving Tips

• Use rotisserie chicken to cut down on prep
• Make the filling ahead of time and refrigerate up to 3 days
• Blend a large batch of cottage cheese and freeze portions for later use

Serving Suggestions

Pairings

• Garlic mashed cauliflower
• Crisp garden salad with a vinaigrette
• Roasted sweet potato wedges

Presentation Ideas

Serve on a white platter or rustic baking dish with a sprinkle of extra feta or fresh parsley for a pop of color. Add a small bowl of ranch or blue cheese dressing on the side for dipping if you love extra sauce.

Beverage Pairings

• Wine: A crisp Sauvignon Blanc or off-dry Riesling to balance the spice
• Cocktail: A light Moscow Mule or ranch water
• Non-alcoholic: Cucumber-mint sparkling water or lemon iced tea

Storage & Reheating

Leftover Storage

• Store in an airtight container in the fridge for up to 4 days
• If freezing, freeze the filling only. Zucchini doesn’t hold up well in the freezer

Reheating Methods

• Oven: Reheat at 350°F for 10-15 minutes
• Microwave: Heat for 1-2 minutes per boat, covered
• Air Fryer: 350°F for 5-7 minutes for a lightly crispy finish

Frequently Asked Questions

Substitutions & Adjustments

Can I use ground chicken instead of shredded?
Yes, just be sure to cook it fully and season it before combining with the other ingredients

Can I double the recipe?
Definitely. You might need to use two sheet pans and rotate them halfway through baking

Troubleshooting

Why is my zucchini watery?
It may have overbaked or you used zucchini that were too ripe. You can also salt the scooped-out boats and let them sit for 10 minutes to draw out moisture before baking

Is this dish too spicy?
Frank’s RedHot adds a kick, but it’s manageable. If you’re sensitive, use less or mix in a little honey or extra cottage cheese to mellow the heat

Variations & Customizations

Dietary Adaptations

• Use dairy-free cheese and plant-based chicken for a vegan version
• Keep it keto by ensuring your cheese and chicken are low-carb friendly
• For dairy-free diets, opt for almond-based yogurt and dairy-free feta alternatives

Flavor Twists

• Try BBQ sauce instead of hot sauce for a smokier take
• Add taco seasoning, black beans, and corn for a Southwestern flair
• Mix in chopped celery or carrots for more texture and crunch

Seasonal/Holiday Versions

• Add a little pumpkin puree and cinnamon for a fall-inspired buffalo twist
• Serve mini versions in baby zucchini for game day or party platters

Conclusion

These high protein buffalo chicken stuffed zucchini boats check all the boxes: easy, delicious, macro-friendly, and totally satisfying. If you’re trying to eat healthier without giving up bold flavor, this recipe is going to become a weeknight favorite. Let me know if you try it out—drop a comment below or share your pics on Instagram and tag me @cookingwithcallie. I love seeing your creations!

Looking for more easy, protein-packed dinner ideas? You’ll love these:

• Creamy Chicken Marsala – A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner
• Another must-try: Creamy Chicken Marsala (Yes, it’s that good—it deserves two mentions!)

Don’t forget to follow along on Pinterest for more healthy recipes, kitchen hacks, and dinner inspiration: Cooking With Callie on Pinterest

Happy cooking!

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