These buffalo chicken stuffed zucchini boats are a delicious, and veggie-packed meal for warmer days! They’re paleo, whole30, and can easily be made AIP-friendly.

Buffalo Chicken Stuffed Zucchini

This is such a great healthy and easy dish that also happens to be low carb! There is something about the last bits of winter going away that makes me start craving all the summer squash dishes. You combine some fresh zucchini with some delicious buffalo chicken and you’ve got a sure-fire winner on your hands that the whole family is bound to love!

When you’re trying to eat healthily, avoiding grains and attempting to limit your carb intake, your options can start to feel really limited. Zucchini has become a popular substitute for those eating paleo and AIP for this very reason!

The Ingredients for Buffalo Chicken Stuffed Zucchini

• Fresh Zucchini. I used 3 large zucchinis for this recipe, but the amount you use may vary.
• Shredded Chicken Breast. Save time by cooking and shredding your chicken ahead of time.
• Buffalo Sauce. There are several great pre-made paleo options out there, but for AIP you can make the sauce below!
• Shredded Cheddar Cheese. Omit, or sub this non-dairy option for paleo/AIP!
• Ranch Dressing. This Primal Kitchen ranch is my personal fav, but you sub this for AIP
• Green Onion. This is an essential topping to finish out the dish.

How to make Buffalo Chicken Stuffed Zucchini Boats

• Combine the chicken and buffalo sauce and set aside. 

• Prep the zucchini in the baking dish: slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.

• Stuff the zucchini with the chicken and transfer to the preheated oven. Bake for 20-23 minutes at 375 F or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
• Remove from the oven and allow to cool slightly before adding toppings. Top with ranch dressing and green onion to serve.

How do you make this recipe AIP?

• Use this AIP ranch
• Use the AIP buffalo sauce listed in the recipe below
• Leave out the cheese to make it dairy-free or use this

What do you do with the extra zucchini?

Save the extra zucchini in this recipe to steam to use in soups or other recipes like this one!

Can you have this recipe without the cheese?

You can! It’s definitely not a necessary step in this recipe and it’s still flavorful without it.

You’ll also love…

• Zucchini Ravioli
• Low Carb Zucchini Chicken Enchilada Casserole
• Buffalo Chicken Poppers
• Stuffed Acorn Squash

Buffalo Chicken Stuffed Zucchini Boats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Michelle
• Prep Time: 20
• Cook Time: 25
• Total Time: 45 minutes
• Yield: 3 servings 1x
• Category: Main Dishes
• Method: Baked

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Ingredients

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Buffalo chicken stuffed zucchini

• 2 cups shredded chicken, cooked
• 1/3 cup buffalo sauce (See below for AIP)
• 3 large zucchinis
• 1/4 cup shredded cheddar cheese (omit, or sub this for paleo/AIP)
• 2 tbsp ranch dressing (sub this for AIP)
• 2 tbsp green onion

 

AIP buffalo sauce (see notes on preperation)

• 2 tbsp coconut cream
• 2 tbsp coconut milk
• 1 tbsp honey
• 1 tbsp coconut aminos
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/4 tsp turmeric
• 1/4 tsp smoked salt
• 1–2 tsp horseradish powder (adjust to taste)
• 1/2 tsp arrowroot starch

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Instructions

1. Preheat the oven to 375 F and grease a 9×13″ baking dish with avocado oil.
2. Combine the chicken and buffalo sauce well and set aside.
3. Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.
4. Stuff the zucchini with the chicken and transfer to the preheated oven. Bake for 20-23 minutes or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
5. Remove from the oven and allow to cool slightly before topping with ranch dressing and green onion to serve.

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Notes

If you are making AIP buffalo sauce: While the poppers cook, combine the ingredients for the sauce in a pot and whisk well. Cook on the stove on medium heat for 5 minutes, whisking often until the sauce thickens. Remove from the heat.

All nutrition facts are estimated and will vary. Nutrition facts do not include any optional side dishes.

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Nutrition

• Fat: 13.6g
• Carbohydrates: 11.3g
• Fiber: 3.3g
• Protein: 40.6g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats