Air Fryer Buffalo Chicken Zucchini Skins

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

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!

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.

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