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Air Fryer Zucchini Skins With Buffalo Chicken Stuffing

Air Fryer Zucchini Skins With Buffalo Chicken Stuffing

Julia | The Yummy Bowl
Creamy and spicy air fryer zucchini skins are bursting with incredibly scrumptious buffalo chicken flavor. Excellent for a quick appetizer or a dinner for two. One of the best low-carb appetizer recipes that will take you only 9 minutes per batch if using an air fryer. I also provide oven instructions own below.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 servings
Calories 647 kcal

INGREDIENTS
  

Zucchini Skins

  • 1 pound zucchini, about 2 large zucchinis
  • 1 tablespoon cooking oil spray, I used avocado oil for neutral flavor
  • ½ teaspoon salt
  • black pepper to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Buffalo Chicken Filling

  • 8- ounce cooked chicken, shredded or diced, breasts or chicken thighs
  • ⅓ cup cream cheese, softened or plain greek yogurt for 0% fat
  • ¼ cup of my homemade buffalo sauce or Franks hot sauce
  • ½ cup sharp cheddar, grated
  • 2 tablespoons chopped green onions or chives
  • Blue Cheese or Ranch dressing for serving

INSTRUCTIONS
 

  • Prep the zucchini. Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a small spoon to scoop the flesh and seeds out from the center. A fruit baller/fruit scoop or a measuring spoon will make things easier, but be careful not to go overboard and leave some space on the sides of the zucchini. Leave a thinner shell, about ¼ inch, we will not need the zucchini pulp and leave it for another use. Set aside.
  • In a large bowl combine cream cheese and hot sauce. Mix it until smooth and creamy. You can use an electric handheld mixer on a low speed setting. Add the cooked shredded chicken and set aside.
  • Spray the zucchini halves on both sides with cooking oil. I like to use avocado oil spray for a neutral flavor. Season with salt and black pepper (optional), garlic powder, and paprika.
  • Preheat the air fryer to 350 degrees Fahrenheit. Air fry the zucchini halves for 7 minutes and until crispy.
  • Carefully stuff each zucchini with buffalo chicken filling, and top with cheddar cheese. Air fry for 2-3 minutes or until cheese is melted. Serve right away with ranch dressing or blue cheese sauce topped with scallions for garnish. I also like to add some bleu cheese crumbles on top as I did for my Healthy Buffalo Chicken Dip.

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NOTES

The nutrition is calculated without the Ranch dressing for serving.

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NUTRITION

Calories: 647kcalCarbohydrates: 47gProtein: 38gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 113mgSodium: 1328mgPotassium: 905mgFiber: 2gSugar: 42gVitamin A: 906IUVitamin C: 41mgCalcium: 252mgIron: 2mg
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