Buffalo Chicken Zucchini Boats with High-Protein Ranch
These Buffalo Chicken Zucchini Boats are spicy, cheesy, and high in protein — the ultimate healthy comfort food! Tender zucchini stuffed with buffalo ground chicken, mozzarella, and bacon, then topped with green onions and served with a creamy high-protein ranch.
Creator: Leslie Stokes
I’ve been on such a buffalo-flavored kick lately, and this might be one of my favorite ways to sneak in veggies and protein at the same time. These Buffalo Chicken Zucchini Boats are everything you want in a weekday lunch/dinner — spicy, saucy, cheesy, and so filling, without the carbs or heavy feeling afterward.
I love how this recipe hits that perfect balance between “healthy” and “comfort food.” The zucchini gets perfectly tender, the chicken mixture is packed with flavor from the ranch seasoning and buffalo sauce, and the melted mozzarella and crispy bacon on top… chef’s kiss.
And because I can’t help myself, I paired it with a high-protein ranch that I poured into little jars — the perfect drizzle or dip that adds creaminess without all the extra calories.
These zucchini boats hit all the boxes for a reheated lunch or even for a busy weeknight dinner: they’re high in protein, quick to make, and taste like comfort food. And since they’re baked instead of fried, they’re also macro-friendly — you get all the flavor without feeling heavy after.
I like to start by pre-baking the zucchini for about 8–10 minutes. It softens them up just enough so they’re tender but still sturdy enough to hold all that saucy buffalo chicken filling. While they bake, I cook the ground chicken with onions, the chopped zucchini centers (nothing goes to waste here), and a mix of ranch seasoning and buffalo sauce.
The combo of spicy buffalo and ranch seasoning gives the filling that classic flavor everyone loves — bold, tangy, and a little addictive. Once it’s all cooked down and coated in buffalo sauce, you spoon it right into the boats, top with cheese and bacon, and pop it back in the oven.
Ten minutes later, you’ve got bubbling mozzarella, crispy bacon bits, and perfectly golden edges. It smells so good that everyone in the house will come running.
Why You’ll Love This Recipe
High in protein — over 35 grams per serving
Gluten-free and low-carb
Freezer-friendly and meal prep-approved
Family-friendly (even the kids like these!)
Packed with flavor and easy to customize
The High-Protein Ranch
I can’t make anything buffalo-flavored without a creamy dip on the side — it’s a rule in our house. But instead of regular ranch, I whipped up a high-protein version using Greek yogurt. It’s thick, tangy, and has that same herby flavor, but with extra protein to balance out the meal.
I like to make a batch and pour it into small jars for the week. It’s perfect for dipping veggies, topping salads, or drizzling over grilled chicken, too. You can adjust the consistency by adding a splash of water or milk — I like mine a little thick for dipping.
Make It Your Own
This recipe is super flexible depending on your preferences and what you have on hand.
Swap the chicken for ground turkey or shredded rotisserie chicken to save time.
Try different cheeses like Monterey Jack, pepper jack, or blue cheese crumbles for more flavor.
Add diced bell peppers or celery to the filling for extra crunch.
Use low-fat mozzarella or light cream cheese for an even leaner version.
If you like your buffalo dishes extra spicy, add a pinch of cayenne or a drizzle of hot sauce on top before serving.
It’s one of those meals you can feel good about eating but still crave again the next day. Whether you’re meal prepping for the week or making a quick weeknight dinner, these Buffalo Chicken Zucchini Boats will definitely make their way into your regular rotation.
Storage + Meal Prep Tips
If you meal prep like me, these zucchini boats are amazing for that. They hold up really well and reheat beautifully.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze them (unbaked or baked) for up to 2 months. I like to freeze them on a baking sheet first, then transfer to a freezer bag once solid.
Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave for 1–2 minutes. Add a drizzle of fresh ranch after reheating.
Pro tip: If you’re meal prepping these for lunches, store the ranch separately and add it just before eating so the boats don’t get soggy.
Buffalo Chicken Zucchini Boats with High-Protein Ranch
Ingredients
Zucchini Boats
- 4 medium zucchini halved lengthwise and hollowed out
- 1 lb ground chicken
- ½ cup finely chopped onion
- 1 cup chopped zucchini flesh from the scooped-out centers
- 1 tbsp olive oil
- 1 tbsp ranch seasoning I use Primal Kitchen or homemade
- ½ tsp onion powder
- Salt + pepper to taste
- ⅓ cup buffalo sauce Primal Kitchen or Frank’s RedHot works great
- ¾ cup shredded mozzarella cheese
- 2 slices cooked bacon crumbled
- 2 tbsp chopped green onions for topping
High-Protein Ranch
- ½ cup plain Greek yogurt Oikos Pro or 2% works best
- 1 tbsp ranch seasoning
- 1 tsp lemon juice or vinegar
- 1 tbsp water or milk to thin as needed
Let's Make It
- Prep the zucchini: Preheat oven to 400°F. Slice each zucchini in half lengthwise and use a spoon to scoop out the centers. Chop the scooped zucchini and set aside for the filling.
- Pre-bake: Place the hollowed zucchini halves on a baking sheet, spray with olive oil, and bake for 8–10 minutes until just starting to soften.
- Cook the filling: Heat olive oil in a skillet over medium heat.
- Add onions and cook 2–3 minutes.
- Stir in ground chicken, breaking it up as it cooks.
- Add the chopped zucchini, ranch seasoning, onion powder, salt, and pepper. Cook until chicken is fully cooked and mixture is fragrant.
- Stir in buffalo sauce and mix until well coated.
- Assemble: Spoon the buffalo chicken mixture evenly into each zucchini boat. Top with mozzarella and bacon.
- Bake: Return to the oven for another 10 minutes, until cheese is melted and bubbly.
- Top + Serve: Sprinkle with green onions and serve with a drizzle or side of the high-protein ranch.
Nutrition Facts
Nutrition per serving (makes 4):
•Calories: 342
•Protein: 37 g
•Carbohydrates: 8 g
•Fat: 16 g
•Fiber: 2 g
•Sugar: 4 g
