Air Fryer Buffalo Chicken Zucchini Skins
Experience a delightful twist on flavor without the carbs in these air-fried zucchini skins filled with spicy buffalo chicken and gooey cheese!
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Ingredients
- 2 large zucchini
- 1/4 cup Franks hot sauce
- 4 teaspoons crumbled blue cheese or gorgonzola
- 1/4 teaspoon garlic powder
- 1/4 cup light Blue Cheese or Ranch Dressing
- 1/4 teaspoon paprika
- 7 ounce shredded skinless chicken breasts
- 2 tablespoons chopped scallions
- 1/2 teaspoon salt
- 1 ounces 1/3 less fat cream cheese
- olive oil spray
Equipment Needed
- Air Fryer
Instructions
- 1
In a medium-sized mixing bowl, blend the cream cheese with the hot sauce until the mixture is creamy and uniform. Incorporate the shredded chicken into the blend.
- 2
Slice the zucchini in half lengthwise, then further divide each half to create a total of 8 pieces. Carefully remove the inner flesh from each piece, ensuring that you leave a 1/4-inch thick shell around the edges (you can save the scooped-out pulp for another recipe).
- 3
Arrange the zucchini shells on a clean surface. Lightly mist both sides with olive oil, then sprinkle with salt. For added flavor, dust the cut sides with garlic powder and paprika.
- 4
Air fry at 350°F in batches for 8 minutes, or until they are tender yet slightly crisp. Fill each zucchini skin with 3-4 tablespoons of the buffalo chicken mixture, then top with a 1/2 teaspoon of cheese, distributing it evenly among the skins. Continue cooking for an additional 2 minutes, or until the cheese has melted. Serve immediately, each drizzled with 1/2 tablespoon of blue cheese dressing and garnished with chopped scallions. Enjoy while hot!