Recipe of the Week - Air Fryer Buffalo Chicken Zucchini Skins

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

INGREDIENTS

  • 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 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

INSTRUCTIONS

  • 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.

Nutrition Information

  • Serving Size: 1 Skin

  • Calories: 80

  • Carbohydrates: 3.5 g

  • Protein: 9.5 g

  • Fat: 3 g

  • Saturated Fat: 1.5 g

  • Cholesterol: 25.5 mg

  • Sodium: 452.5 mg

  • Fiber: 1 g

  • Sugar: 2 g