Go Back
+ servings
Two Buffalo Chicken Stuffed Zucchini are on a plate
Print Recipe
5 from 1 vote

Buffalo Chicken Stuffed Zucchini

If you are a fan of the classic buffalo chicken dish, you are going to love these Buffalo Chicken Stuffed Zucchini! Ready in 30 minutes, this dinner is low in carbs and loaded with flavor!
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 200kcal
Author: Lynn Polito


  • 3 Zucchini Medium
  • 1 lb Ground Chicken 16 ounces
  • ½ cup Hot Sauce
  • 4 tablespoon Cream Cheese Full Fat
  • 1 teaspoon Granulated Garlic or Garlic Powder
  • ½ cup Shredded Cheddar Cheese Full Fat


  • Preheat the oven to 400 degrees.
  • Wash the zucchini and remove the ends. Cut the zucchini in half lengthwise.
  • With a spoon, carefully scoop out the insides of the zucchini and place the flesh in a bowl.
  • Spray a baking dish with cooking spray and place the zucchini in the baking dish, flesh side up. Place the zucchini in the oven for 15 minutes.
  • While the zucchini is baking, chop the scooped out flesh of the zucchini and place the flesh in a sauté pan. Add the ground chicken and sauté the mixture for 10 minutes, or until the chicken is completely cooked through.
  • Once the chicken is cooked through, take the pan off the heat and add the hot sauce, cream cheese, and granulated garlic. Mix well to combine all the ingredients.
  • Carefully take the zucchini out of the oven and stuff them with the chicken mixture.
  • Top the zucchini boats with shredded cheddar cheese.
  • Place the baking dish back in the oven for 15 minutes or until the cheddar cheese is completely melted. Enjoy!


Serving: 1boat | Calories: 200kcal | Carbohydrates: 4g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 672mg | Potassium: 708mg | Fiber: 1g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 1mg