High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe

Introduction

These High Protein Buffalo Chicken Stuffed Zucchini Boats are a flavorful and healthy twist on classic buffalo chicken. Packed with lean protein and a creamy, spicy filling, they make a satisfying meal that’s perfect for lunch or dinner.

Ingredients

• 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 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup light feta cheese (57 grams)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Slice zucchini in half lengthwise and scoop out the center with a spoon to form boats.
3. Step 3: Blend the cottage cheese until smooth in a blender or food processor.
4. Step 4: In a mixing bowl, combine the shredded chicken, blended cottage cheese, Frank’s RedHot, and all the spices. Mix well.
5. Step 5: Place zucchini boats on a parchment-lined sheet pan and fill each with the buffalo chicken mixture.
6. Step 6: Bake for 20 minutes.
7. Step 7: Sprinkle the boats with light feta cheese and bake for an additional 10 minutes, until zucchini is tender but not mushy.
8. Step 8: Remove from oven and garnish with chopped parsley or a drizzle of light ranch if desired. Serve warm.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use a hotter hot sauce.
• Swap feta cheese for shredded mozzarella or cheddar for a milder flavor.
• Try adding chopped celery or green onions to the filling for added crunch.
• To make it vegetarian, substitute the chicken with cooked chickpeas or tofu.

Storage

Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overcooking when reheating to keep the zucchini firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use cooked frozen chicken. Just make sure it is fully thawed and shredded before mixing with the other ingredients.

What can I substitute for Frank’s RedHot Sauce?

You can use any hot sauce you prefer, such as Tabasco or a homemade buffalo sauce. Adjust the quantity to match your heat preference.

High Protein Buffalo Chicken Stuffed Zucchini Boats Recipe

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★★★★★

5 from 141 reviews

These High Protein Buffalo Chicken Stuffed Zucchini Boats are a flavorful and healthy meal perfect for those seeking a protein-packed, low-carb dish. Tender zucchini halves are filled with a spicy buffalo chicken mixture enriched with smooth cottage cheese and topped with feta, then baked to perfection. This recipe combines spicy, creamy, and savory flavors into a satisfying and nutritious dinner option.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Zucchini Boats

• 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 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup light feta cheese (57 grams)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the zucchini boats.
2. Prepare zucchini boats: Slice each zucchini in half lengthwise and carefully scoop out the center flesh using a spoon to create hollow boats, ready to be stuffed.
3. Blend cottage cheese: Place the cottage cheese in a blender or food processor and blend until smooth, ensuring a creamy texture for the filling.
4. Mix filling: In a mixing bowl, combine the shredded cooked chicken, blended cottage cheese, Frank’s RedHot Sauce, garlic powder, onion powder, paprika, dried parsley, black pepper, and salt. Mix thoroughly until well combined.
5. Fill zucchini boats: Arrange the zucchini boats on a parchment-lined baking sheet, then spoon the buffalo chicken mixture evenly into each hollowed-out zucchini.
6. First bake: Bake the stuffed zucchini in the preheated oven for 20 minutes to start cooking and blending the flavors.
7. Add feta and continue baking: Remove from oven briefly, sprinkle the light feta cheese evenly over the stuffed boats, then return to the oven and bake an additional 10 minutes until the zucchini is tender but still holds its shape.
8. Serve: Remove from oven and optionally garnish with extra chopped parsley or a drizzle of light ranch dressing. Serve the buffalo chicken zucchini boats warm.

Notes

• For extra heat, add more hot sauce or a pinch of cayenne pepper to the filling mixture.
• If you prefer a milder flavor, reduce the amount of Frank’s RedHot Sauce.
• Make sure not to scoop out too much zucchini flesh to retain firmness during baking.
• This recipe can be prepared ahead; assemble and refrigerate before baking.
• Use freshly shredded chicken for best texture, but leftover rotisserie chicken also works well.

Keywords: buffalo chicken, stuffed zucchini, high protein, low carb, healthy dinner, baked zucchini, cottage cheese, spicy chicken