Air Fryer Buffalo Chicken Zucchini Skins
Deliciously spicy Buffalo Chicken Zucchini Skins made effortlessly in the air fryer, perfect for snacking guilt-free.
Ingredients
For the zucchini skins
- 2 pieces medium zucchinis Fat zucchinis work best.
For the filling
- 2 cups cooked shredded chicken Can use rotisserie or canned.
- 1/2 cup buffalo sauce Adjust for spice preference.
- 1/4 cup ranch or blue cheese dressing Add more for creaminess.
- 1/4 cup cream cheese Optional for extra creaminess.
- 1 cup shredded sharp cheddar cheese For topping.
- 2 tablespoons chopped green onions For garnish.
Instructions
Preparation
- Preheat the air fryer to 400°F (200°C).
- Slice the zucchinis in half lengthwise and scoop out the insides.
- In a bowl, mix together the shredded chicken, buffalo sauce, ranch dressing, and cream cheese.
- Fill the zucchini halves with the chicken mixture.
- Top each filled zucchini with shredded cheddar cheese.
Cooking
- Place the filled zucchinis in the air fryer, cut side up, and cook for 8-10 minutes until the cheese is bubbly and golden.
Serving
- Garnish with chopped green onions before serving.
Notes
These zucchini skins are excellent as a low-carb appetizer and can be modified with various fillings. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.