If you are into low carb meals, this one will not disappoint. Who doesn’t love buffalo chicken? Yum!
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 rotisserie chicken
1 ounces 1/3 less fat cream cheese, softened
1/4 cup 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
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.
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 in an air fryer at 350 degrees 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.
If you don’t have an air fryer, bake skins in a 375 degree over for 15 minutes, then add the chicken and bake 4 more minutes.
Nutrition Information per 1 zucchini skin:
Calories: 80; Carbohydrates: 3.5g; Protein: 9.5g; Fat: 3g; Saturated Fat: 1.5g; Cholesterol: 25.5mg; Sodium: 452.5mg; Fiber: 1g; Sugar: 2g
Printable recipe available at: https://www.skinnytaste.com/air-fryer-buffalo-chicken-zucchini-skins/