Go Back
–+ servings
Air Fryer Zucchini Skins With Buffalo Chicken Stuffing

Air Fryer Zucchini Skins With Buffalo Chicken Stuffing

Julia
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
Print Save Pin
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 servings
Calories 647 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

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.

VIDEO

NOTES

The nutrition is calculated without the Ranch dressing for serving.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

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
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!