These Buffalo Chicken Zucchini Roll Ups are cheesy, spicy, and loaded with 52 grams of protein per serving. Made with just a handful of ingredients, they’re low-carb, come together in about 30 minutes, and are a delicious way to use up fresh zucchini.
Table of Contents
- Recipe Highlights
- Key Ingredients & Substitutions
- How To Make Buffalo Chicken Zucchini Roll Ups
- How To Store
- Jess’s Tip
- Frequently Asked Questions
- Try These High-Protein Recipes Next!
- Buffalo Chicken Zucchini Roll Ups Recipe
If you enjoy ricotta-stuffed zucchini classics, this buffalo chicken version keeps the same comforting rolled format but swaps the tomato sauce for a tangy buffalo kick. Shredded chicken is folded into a creamy ricotta filling—imagine buffalo chicken dip wrapped in zucchini and baked until golden and bubbly.
This dish is perfect in summer when zucchini is plentiful, and it works just as well going into cooler months. It’s a satisfying, lighter alternative to a pasta bake—cozy, cheesy, and full of flavor without the extra carbs.
Recipe Highlights
- High protein: About 52 grams of protein per serving from chicken and ricotta.
- Low-carb and gluten-free: Uses zucchini slices in place of noodles.
- Quick: Simple prep and a short bake—ready in roughly 30–40 minutes total.
- Buffalo flavor: Tangy, creamy filling with classic buffalo sauce notes for game-day vibes in a main dish.
Key Ingredients & Substitutions
Zucchini: Choose medium-to-large, firm zucchinis that are uniform in size so slices are even and easy to roll.
Shredded chicken: About one cooked breast (or 1½ cups shredded). Rotisserie chicken is a convenient shortcut.
Ricotta: Fresh ricotta from the cheese counter tends to be creamier and less watery than mass-packaged tubs. For a lighter swap, use drained cottage cheese.
Buffalo sauce: Frank’s RedHot offers the classic tangy buffalo taste, but any similar hot sauce will work; adjust quantity for heat preference.
Garlic (optional): A minced clove adds depth, but the roll-ups are tasty without it as well.
How To Make Buffalo Chicken Zucchini Roll Ups
*This is an overview. Full measurements and instructions are available in the recipe card below.
Step 1: Slice zucchini lengthwise into even 1/4-inch strips using a mandolin or sharp knife.
Step 2: Roast the slices at 400°F for about 10 minutes to soften and release some moisture.
Step 3: Combine shredded chicken, ricotta, egg, buffalo sauce, garlic (if using), salt, and pepper in a bowl.
Step 4: Stir until well combined and creamy.
Step 5: Spoon a portion of the filling onto each zucchini strip.
Step 6: Roll the slices up and place seam-side down in an oven-safe dish.
Step 7: Drizzle a little extra buffalo sauce over the rolls.
Step 8: Sprinkle with shredded mozzarella or your preferred melting cheese.
Step 9: Bake at 400°F for 10–12 minutes, until heated through and the cheese is melted and lightly golden.
How To Store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm to help maintain texture—microwaving can make zucchini soggy. Freezing is not recommended because zucchini releases water when thawed.
Jess’s Tip
- Pick uniform zucchinis: Even thickness makes rolling easier and provides consistent cooking.
- Use a mandolin: For quick, consistent slices—just take care when slicing.
- Drain watery ricotta: If ricotta seems wet, drain briefly so the filling holds together.
- Shortcut: Rotisserie chicken speeds up prep and shreds easily.
- Adjust spice: Add less buffalo sauce if you prefer milder heat, or more for a spicier finish.
Frequently Asked Questions
Use two forks to pull warm chicken apart. For larger batches, pulse warm chicken briefly in a stand mixer with the paddle attachment to shred quickly.
They pair nicely with a fresh salad or roasted vegetables. Crisp greens help balance the spicy, creamy filling for a complete meal.
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Tried these Buffalo Chicken Zucchini Roll Ups? Leave a review below and tag @choosingchia on social media—I love seeing your recreations!
Buffalo Chicken Zucchini Roll Ups
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Description
These roll ups capture the flavors of buffalo chicken dip in a cozy, low-carb package: spicy, creamy, and satisfying, with plenty of protein and minimal fuss.
Ingredients
Zucchini
- 4 zucchinis
- Olive oil spray
- Pinch of salt and pepper
Buffalo Chicken Filling
- 1 1/2 cups shredded cooked chicken (about 1 chicken breast)
- 1 cup light ricotta cheese
- 1/4 cup Frank’s RedHot sauce (or similar)
- 1 garlic clove, minced (optional)
- 1 egg
- Salt and pepper, to taste
Other Ingredients
- 2–4 tablespoons additional buffalo sauce, for the dish
- 1/2 cup shredded mozzarella cheese, for topping (or more to taste)
Instructions
- Preheat the oven to 400°F. Slice the zucchini lengthwise into 1/4-inch thick strips using a mandolin or sharp knife.
- Arrange zucchini strips on a baking sheet, spray lightly with olive oil, and season with salt and pepper.
- Bake for 10 minutes to soften the slices and release some moisture.
- In a bowl, mix shredded chicken, ricotta, Frank’s RedHot sauce, garlic (if using), egg, salt, and pepper until combined.
- Spread a thin layer of hot sauce in the bottom of an oven-safe baking dish. Place a spoonful of filling along each zucchini strip, roll up, and arrange seam-side down in the dish.
- Drizzle remaining hot sauce over the rolls and top with mozzarella.
- Bake at 400°F for 10–12 minutes, until heated through and the cheese is melted and slightly golden.
Notes
- Choose thick, uniform zucchinis so slices are even and roll consistently.
- A mandolin helps create even slices—use caution.
- Drain watery ricotta so the filling holds together better in the rolls.
- Rotisserie or pre-cooked chicken saves time and shreds easily.
- For a lighter version, swap ricotta for drained cottage cheese.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 500
- Sugar: 3g
- Fat: 30g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 52g