You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer!
2large zucchini(about 9 ounces each)
olive oil spray
Buffalo Chicken Stuffing:
7ounceshredded skinless chicken breasts(from rotiserie chicken or make in slow cooker)
1ounces1/3 less fat cream cheese(softened)
1/4cupFranks hot sauce(plus more for drizzling on top)
4teaspoonscrumbled blue cheese or gorgonzola
1/4cuplight Blue Cheese or Ranch Dressing
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.