Buffalo Chicken Zucchini Boats (Air Fryer or Oven)

Air Fryer Zucchini Skins With Buffalo Chicken Stuffing

Julia

Buffalo Chicken Zucchini Boats (Air Fryer or Oven)

5 from 2 votes

Creamy and spicy air fryer buffalo chicken zucchini boats 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.

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Prep Time 15

Cook Time 9

Total Time 24

Servings: 2 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 647

Ingredients Method Nutrition Video Notes

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

Method

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.

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