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    Home » Chicken Breast Mains

    Buffalo chicken stuffed zucchini

    Posted: Mar 20, 2020 · Updated: Jun 3, 2021 by Tonje

    378 shares
    Jump to Recipe

    Buffalo chicken stuffed zucchini is a healthy and easy dinner recipe. It's easy to make, and stores really well, making this recipe perfect for meal prep.

    Buffalo chicken stuffed zucchini boats on a baking tray with buffalo sauce on the side.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🐓 Buffalo chicken
    • 💭 Top tips
    • 🥗 Serving suggestions
    • 🍲 Leftovers
    • 📋 Frequently asked questions
    • More recipes you might like
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    🥘 Ingredients

    This recipe requires chicken breasts, buffalo sauce, zucchini and cheddar cheese.

    Optionally, you can serve the buffalo chicken stuffed zucchini with ranch dressing or pesto vinaigrette drizzled on top.

    🔪 Instructions

    First prepare your buffalo chicken. Add the chicken and buffalo sauce to your slow cooker. Leave them to cook on high for 3-4 hours, or on low for 4-6 hours.

    Remove the chicken breasts from the slow cooker, and shred them using two forks. Add more buffalo sauce to taste if you want it to be more spicy.

    If you want more thorough instructions, see my post on perfect slow cooker buffalo chicken, or for a quicker version try Instant Pot Buffalo Chicken.

    Slice 2 zucchinis in half lengthways,

    Use a spoon to scoop out the insides.

    Combine the zucchini meat with the chicken.

    Place the zucchinis on a baking tray, and fill them with the mixture. Top with cheese.

    Bake the buffalo chicken stuffed zucchinis at 190 C / 175 C fan oven / 375 F until the zucchini has softened and the cheese melted, about 15-20 minutes.

    🐓 Buffalo chicken

    Buffalo chicken is made by combining chicken with buffalo sauce. In this recipe, we use slow cooker shredded chicken covered with buffalo sauce.

    Buffalo sauce is a type of hot sauce, but this recipe is not particularly spicy. You can add more heat by drizzling extra buffalo sauce on top of the zucchinis after baking.

    If you like buffalo chicken, you might want to check out this buffalo chicken pasta bake or bufflo chicken tacos!

    💭 Top tips

    • Keep an eye on the zucchinis as they bake. Every oven is a bit different, and yours might finish faster or slower than suggested. The cheese should be melted and golden before you remove them from the oven.
    • Add some toppings or garnish! Some sauce or dressing is nice, as is adding fresh herbs, avocado slices or other vegetables.

    🥗 Serving suggestions

    Serve buffalo chicken stuffed zucchinis with your favorite side dishes.

    If you want to serve it with a salad, try black bean and corn salad, or a filling quinoa salad with black beans and avocado.

    You can also serve it with chili lime rice, baked sweet potato fries or garlic parmesan potato wedges.

    Want a sauce to drizzle on top? Add more buffalo sauce, or try pesto vinaigrette or healthy homemade ranch dressing.

    🍲 Leftovers

    You can store leftovers in the fridge for up to 3 days.

    These stuffed zucchinis are also suitable for freezing for up to 3 months. Thaw them in your fridge overnight before reheating them in the oven for the best results.

    Busy schedule? Make a large batch of slow cooker buffalo chicken and freeze down in portion sizes. Thaw as needed, and you'll have quick dinners like buffalo chicken stuffed zucchinis whenever you want.

    📋 Frequently asked questions

    Is this dish allergy friendly? - This recipe is nut free, soy free, egg free and gluten free. If you want it to be dairy free, you can use a dairy free ranch and cheese alternative.

    Is this vegan? - As this recipe uses chicken, it is not vegan. If you need a vegan option, check out these yummy buffalo chickpea stuffed zucchinis.

    Can I change the ingredients? - Absolutely! Feel free to add other elements to the filling, or add more ingredients on top. I think this would be great with added rice, black beans, corn, red onion or avocado.

    Which sauce do you use? - I use Frank's RedHot Original sauce. This tastes similar to their buffalo sauce, but is less buttery. You can also use any other brand of hot sauce or buffalo sauce if you wish.

    More recipes you might like

    • BBQ meatballs
    • Spicy beef burgers
    • Zucchini Slice
    • Stuffed aubergine with lentils
    • Chicken taco soup

    Recipe

    Buffalo chicken stuffed zucchini on a baking tray with a bottle of hot sauce on the side.

    Buffalo chicken stuffed zucchini

    Buffalo chicken stuffed zucchini is a healthy and easy dinner recipe. It’s easy to make, and stores really well, making this recipe perfect for meal prep.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 3 hrs 40 mins
    Course Dinner, lunch, Main Course
    Cuisine American
    Servings 4
    Calories 124 kcal
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    Ingredients
      

    • 2 zucchinis
    • 200 g chicken breast
    • 50 g cheddar cheese
    • 4 tablespoon buffalo sauce

    Instructions
     

    • First prepare your buffalo chicken. Add the chicken and buffalo sauce to your slow cooker. Leave them to cook on high for 3-4 hours, or on low for 4-6 hours.
    • Remove the chicken breasts from the slow cooker, and shred them using two forks. Add more buffalo sauce to taste if you want it to be more spicy.
    • If you want more thorough instructions, see my recipe for perfect slow cooker buffalo chicken.
    • Slice 2 zucchinis in half lengthways, and use a spoon to scoop out the insides.
    • Combine the zucchini meat with the shredded chicken.
    • Place the hollowed zucchinis on a baking tray, and fill them with the zucchini/chicken mixture. Top with cheese.
    • Bake the buffalo chicken stuffed zucchinis at 190 C / 175 C fan oven / 375 F until the zucchini has softened and the cheese melted, about 15-20 minutes.

    Notes

    • Keep an eye on the zucchinis as they bake. Every oven is a bit different, and yours might finish faster or slower than suggested. The cheese should be melted and golden before you remove them from the oven.
    • Add some toppings or garnish! Some sauce or dressing is nice, as is adding fresh herbs, avocado slices or other vegetables.

    🍲 LEFTOVERS

    You can store leftovers in the fridge for up to 3 days.
    These stuffed zucchinis are also suitable for freezing for up to 3 months. Thaw them in your fridge overnight before reheating them in the oven for the best results.
    Busy schedule? Make a large batch of slow cooker buffalo chicken and freeze down in portion sizes. Thaw as needed, and you’ll have quick dinners like buffalo chicken stuffed zucchinis whenever you want.
    Is this dish allergy friendly? – This recipe is nut free, soy free, egg free and gluten free. If you want it to be dairy free, you can use a dairy free ranch and cheese alternative.
    Is this vegan? – As this recipe uses chicken, it is not vegan. If you need a vegan option, check out these yummy buffalo chickpea stuffed zucchinis.
    Can I change the ingredients? – Absolutely! Feel free to add other elements to the filling, or add more ingredients on top. I think this would be great with added rice, black beans, corn, red onion or avocado.
    Which sauce do you use? – I use Frank’s RedHot Original sauce. This tastes similar to their buffalo sauce, but is less buttery. You can also use any other brand of hot sauce or buffalo sauce if you wish.

    Nutrition

    Calories: 124kcalCarbohydrates: 3gProtein: 15gFat: 6gSaturated Fat: 3gCholesterol: 45mgSodium: 603mgPotassium: 453mgFiber: 1gSugar: 3gVitamin A: 336IUVitamin C: 18mgCalcium: 106mgIron: 1mg
    Keyword buffalo chicken, gluten free, nut free, shredded chicken, stuffed zucchini
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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