Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
Cut the zucchini in half lengthwise and scoop out the seeds and a little pulp to create a hollow center, forming the “boats.” Place the zucchini boats on the prepared baking sheet.
In a bowl, combine the shredded chicken with the buffalo sauce. Adjust the amount of sauce according to your taste preference. Spice with salt and pepper.
Fill each zucchini boat with the buffalo chicken mixture, dividing it evenly between them.
Sprinkle grated cheddar cheese on top of each stuffed zucchini boat. If desired, add crumbled blue cheese on top for more flavor.
Bake in the preheated oven for about 15 to 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Once cooked, we remove the zucchini boats from the oven. Garnish with chopped green onions.
Serve Buffalo Chicken Zucchini Boats hot, optionally with ranch or blue cheese dressing on the side for dipping.
Easy Buffalo Chicken
