You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer! A great way to use up that summer zucchini!” – Gina Homolka


  • 2 large zucchiniabout 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 breastsfrom rotisserie chicken or make in slow cooker
  • 1 ounces 1/3 less fat cream cheesesoftened
  • 1/4 cup Franks hot sauceplus 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).
    how to make zucchini skins
  • 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.


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This Recipe Belongs To Gina Homolka

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