How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the oven at 350°F until warmed through, or microwave in short bursts.

You can , but zucchini tends to release water after freezing and thawing. If you’re picky about texture, I’d stick to refrigerating. If you’re not picky (or you’re meal-prepping for survival), freeze in a sealed container and reheat in the oven.

What can I serve with these?

They’re pretty complete on their own, but they pair great with: a simple side salad cauliflower rice roasted potatoes (for the “I need carbs” crowd) celery sticks and extra ranch for that Buffalo-wing vibe

Can I use a different hot sauce?

Absolutely. Frank’s gives classic Buffalo flavor, but any hot sauce you love will work. Just know some are saltier or spicier, so adjust seasoning to taste.

7 Delicious Buffalo Chicken Stuffed Zucchini Boats

Q: Can I make High Protein Buffalo Chicken Stuffed Zucchini Boats ahead of time?

Yes! You can prep and fill the boats, then cover and refrigerate for up to 24 hours . Bake when ready. If they’re cold from the fridge, add a few extra minutes to the first bake.

Description

High Protein Buffalo Chicken Stuffed Zucchini Boats are a spicy, creamy, protein-packed dinner made with shredded chicken, blended cottage cheese, and tangy buffalo sauce. Baked until tender and topped with light feta, this easy low-carb meal is perfect for busy weeknights or healthy meal prep.

Ingredients

Scale

For the Zucchini Boats:

4 medium zucchini (about 795 grams)

For the Filling:

1 cup shredded cooked chicken (230 grams)
1 cup 1% cottage cheese (264 grams)
1/2 cup Frank’s RedHot sauce (127 mL)

Seasonings:

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

For Topping:

1/4 cup light feta cheese (57 grams)
Optional: chopped parsley or light ranch drizzle

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare zucchini: Slice zucchini in half lengthwise. Scoop out the center using a spoon to create boats, leaving a sturdy border around the edges. Place on prepared baking sheet.
Blend cottage cheese: Add cottage cheese to a blender or food processor and blend until smooth and creamy.
Mix filling: In a bowl, combine shredded chicken, blended cottage cheese, buffalo sauce, garlic powder, onion powder, paprika, dried parsley, salt, and pepper. Stir until fully mixed.
Fill zucchini boats: Spoon the buffalo chicken mixture evenly into each zucchini half.
Bake: Bake for 20 minutes, until zucchini begins to soften.
Add feta: Sprinkle light feta cheese over each boat. Return to oven and bake for another 10 minutes, until zucchini is tender but still holds its shape.
Serve: Remove from oven, garnish with chopped parsley or drizzle with light ranch if desired. Serve warm.

Notes

Use rotisserie chicken to save time.
Do not overbake — zucchini should be tender but not mushy.
For extra spice, add more buffalo sauce or a pinch of cayenne.
Store leftovers in the refrigerator for up to 4 days.
Great for meal prep and reheats well.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 2 zucchini halves
Calories: 285 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 75 mg