Tuesday, April 13, 2021
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You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer!

Home.fit svg%3E Air Fryer Buffalo Chicken Zucchini Skins
Air Fryer Buffalo Chicken Zucchini Skins

These are make a great appetizer, side dish or afternoon snack! I’ve a sucker for everything buffalo sauce!! If you want to make a dip, try my buffalo chicken dip or make these Buffalo Chicken Egg Rolls or Buffalo Chicken Meatballs!

Home.fit svg%3E Air Fryer Buffalo Chicken Zucchini Skins

I love these zucchini skins as a low carb snack or appetizer. They are also a great way to get more veggies in your day! I have a variation of these in my air fryer cookbook that I love, which inspired this recipe. If you want to make the chicken ahead, you can refrigerate up to 4 days. They are easy to scale up or down.

Variations and Tips

  • If you don’t have an air fryer you can make them in the oven, bake 375 15 min, then add the chicken and bake 4 minutes more.
  • If you don’t like blue cheese or gorgonzola cheese, try them with mozzarella or cheddar cheese.

Home.fit svg%3E Air Fryer Buffalo Chicken Zucchini Skins

More Buffalo Chicken Recipes:

Air Fryer Buffalo Chicken Zucchini Skins

80 Cals 9 Protein 3 Carbs 3 Fats

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer!

  • 2 large zucchini, about 9 ounces each
  • olive oil spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

Buffalo Chicken Stuffing:

  • 7 ounce shredded skinless chicken breasts, from rotiserie chicken or make in slow cooker
  • 1 ounces 1/3 less fat cream cheese, softened
  • 1/4 cup Franks hot sauce, plus more for drizzling on top
  • 4 teaspoons crumbled blue cheese or gorgonzola
  • 1/4 cup light Blue Cheese or Ranch Dressing
  • 2 tablespoons chopped scallions
  • Combine the cream cheese and hot sauce together in a medium bowl until smooth. Add the chicken.

  • Cut zucchini in half lengthwise; then cut in half to give you 8 pieces. Scoop out the pulp on each piece, leaving a 1/4-inch shell on all sides (save pulp for another use).

  • Place zucchini skins on a work surface. Spray both sides with olive oil then season both sides with salt, then cut side with garlic powder and paprika.

  • Cook 350F in batches for 8 minutes, until tender-crisp. Place 3-4 tablespoons buffalo chicken inside each skin and top with 1/2 teaspoon cheese, dividing equally. Cook until cheese is melted, about 2 minutes longer. Serve right away each drizzled with 1/2 tablespoon blue cheese dressing topped with scallions for garnish. Serve hot.

Serving: 1skin, Calories: 80kcal, Carbohydrates: 3g, Protein: 9g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 26mg, Sodium: 490mg, Fiber: 1g, Sugar: 1g

Blue Smart Points: 1

Green Smart Points: 2

Purple Smart Points: 1

Keywords: air fryer appetizers, buffalo chicken recipes, Low Carb Appetizer



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