Buffalo Chicken Zucchini Roll Ups

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These Buffalo Chicken Zucchini Roll Ups are cheesy, spicy and packed with 52 grams of protein per serving and made with 6 simple ingredients. They’re low-carb, ready in about 30 minutes, and such a fun way to use up all your zucchini!

buffalo chicken zucchini roll ups in a baking dish with a beige stripe napkin on the side.

Recipe Highlights
Key Ingredients & Substitutions
How To Make Buffalo Chicken Zucchini Roll Ups
How To Store
Jess’s Tip
Frequently Asked Questions
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Buffalo Chicken Zucchini Roll Ups Recipe

If you’ve been around here for a while, you probably know my Ricotta Stuffed Zucchini Involtini. It’s gone viral time and time again on the Choosing Chia Instagram and this Summer I thought it would be fun to do a buffalo chicken twist on the recipe!

For this version I swapped the tomato sauce for Frank’s RedHot and added shredded chicken right into the creamy ricotta filling. (Think buffalo chicken dip, but rolled up in zucchini and baked until the cheese on top is melty and golden!)

I love making these in the summer when zucchini is abundant at the market, but they’re great heading into Fall too. This recipe is a great place to start to use up your zucchini and you can always use the extras to make my Healthy Chocolate Zucchini Muffins or a loaf of Chocolate Chip Zucchini Bread.

These Buffalo Chicken Zucchini Roll Ups also make a great lighter dinner when you’re craving something cozy and cheesy but want to skip the pasta. If you love comfort food like my Vegetarian Baked Ziti, you’ll love this low-carb spin.

Recipe Highlights

52 grams of protein per serving: While I love the occasional Chocolate Peanut Butter Protein Bar, I generally love getting my protein from meals like this!
Low-carb and gluten-free: All the flavour of a cheesy baked pasta dish, made with zucchini instead of noodles.
Ready in about 30 minutes: Simple prep and a quick bake make these totally doable on a weeknight!
Buffalo chicken dip vibes: The creamy, tangy ricotta filling tastes like your favourite game day dip (similar to my Buffalo Hummus recipe), but in dinner form. If you love ricotta as much as I do, my Creamy Ricotta Pea Pasta is another must-try.

Key Ingredients & Substitutions

Ingredients for buffalo chicken zucchini roll ups

Zucchini: Look for thick, uniform zucchinis so all your rolls come out an even size. Medium to large ones are easiest to slice and roll.

Shredded chicken: You’ll need about 1 cooked chicken breast. Rotisserie chicken is a great shortcut here or shred up any leftover cooked chicken you have on hand.

Ricotta: Fresh ricotta from the cheese counter is my favourite, it’s creamier and less watery than most pre-packaged tubs. I use it the same way in my Vegetarian Lasagna Soup. For an even lighter version of this recipe swap ricotta for cottage cheese like I use in my Cottage Cheese Pizza Buns.

Frank’s RedHot sauce: The classic buffalo flavour you know and love! You can use any hot sauce you like, but Frank’s gives you that tangy buffalo taste and isn’t too spicy.

Garlic (optional): I’ve made this before with a minced garlic clove in the filling which adds a bit of extra flavour. It’s not pictured above because I ran out of garlic and made it without. It’s great both ways!

How To Make Buffalo Chicken Zucchini Roll Ups

*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.

Step 1: Slice the zucchini with a mandolin or sharp knife and layer on a baking sheet.

baked sliced zucchini on a baking sheet.

Step 2: Bake at 400 degrees F for 10 minutes.

shredded chicken, egg, hot sauce and ricotta in a clear mixing bowl.

Step 3: Add the shredded chicken, ricotta, egg and buffalo sauce to a bowl.

buffalo chicken ricotta filling in a clear mixing bowl.

Step 4: Mix until well combined.

a sliced zucchini topped with buffalo chicken filling.

Step 5: Layer a spoonful of the filling in each zucchini strip.

A rolled up sliced zucchini filled with buffalo chicken filling.

Step 6: Roll up.

buffalo chicken zucchini roll ups in a baking dish with hot sauce.

Step 7: Layer in a baking dish with hot sauce.

buffalo chicken zucchini roll ups in a baking dish with hot sauce topped with shredded cheese.

Step 8: Add shredded cheese.

baked buffalo chicken zucchini roll ups in a baking dish with hot sauce topped with melted shredded cheeese.

Step 9: Bake at 400 degrees F for 10-12 minutes.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, which keeps the zucchini from going soggy the way the microwave can. I don’t recommend freezing these, since zucchini releases too much water once thawed.

Jess’s Tip

Use thick, uniform zucchinis: This makes them easier to slice evenly and ensures all your rolls come out the same size.
Use a mandolin to slice: This will give you even slices.
Drain your ricotta if needed: If your ricotta is on the wet side, drain it first so the filling stays thick enough to hold together in the rolls.
Use rotisserie chicken to save time: It shreds easily and makes the recipe quicker to make.
Adjust the heat to your taste: Start with less hot sauce in the baking dish if you’re spice-sensitive, or add extra if you like it spicy.

Frequently Asked Questions

What’s the best way to shred chicken for this recipe?

The easiest way is to use two forks to pull the chicken apart while it’s still warm. If you’re shredding a bigger batch, toss the warm chicken in a stand mixer with the paddle attachment for a few seconds and it’ll shred itself.

What can I serve with these Buffalo Chicken Zucchini Roll Ups?

I love pairing them with a fresh salad. My Kale And White Bean Salad is a great match, the cool, crisp greens balance out the spicy buffalo flavour. Or try my Chickpea Halloumi Salad With Quinoa if you want to make it a bigger spread.