Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise and scoop out the flesh.

In a skillet, heat olive oil over medium heat. Cook ground chicken, breaking it apart until no longer pink, about 5-7 minutes.

Reduce heat and add buffalo wing sauce and ranch seasoning to the skillet. Stir to combine for 2-3 minutes.

Spoon the buffalo chicken mixture into each zucchini boat. Top with shredded mozzarella cheese.

Cover with foil and bake for 30 minutes, then uncover and bake for an additional 5 minutes until cheese is bubbly.

Remove from the oven, let cool, and garnish with optional ranch dressing or green onions.