Air Fryer Buffalo Chicken Zucchini Skins

Crispy air-fried zucchini halves stuffed with buffalo-seasoned chicken and a hint of blue cheese for a spicy, lighter appetizer.

Prep Time15

Cook Time10

Total Time25

Servings: 8 pieces

2 large zucchini about 9 ounces each, halved lengthwise then halved again (8 pieces total); pulp scooped out, leaving 1/4-inch shell
olive oil spray
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
7 ounces shredded skinless chicken breast from rotisserie chicken or cooked in slow cooker
1 ounce 1/3 less fat cream cheese softened
1/4 cup Frank's hot sauce plus more for drizzling
4 teaspoons crumbled blue cheese or gorgonzola
1/4 cup light blue cheese or ranch dressing
2 tablespoons scallions chopped

In a medium bowl, beat the softened cream cheese with 1/4 cup Frank's hot sauce until smooth, then fold in the shredded chicken until evenly coated.
Cut each zucchini in half lengthwise, then cut each half in half again to make 8 pieces; use a spoon to scoop out the pulp, leaving a 1/4-inch-thick shell.
Spray both sides of the zucchini skins lightly with olive oil spray and season with 1/2 teaspoon salt; sprinkle the cut sides with garlic powder and paprika.
Preheat the air fryer to 350°F (180°C) if your model requires preheating.
Place zucchini skins in the air fryer basket in a single layer (work in batches if needed) and cook at 350°F for 8 minutes, until tender-crisp.
Spoon about 3–4 tablespoons of the buffalo chicken mixture into each cooked zucchini skin, then sprinkle each with about 1/2 teaspoon crumbled blue cheese.
Return filled zucchini skins to the air fryer and cook about 2 more minutes, until the cheese melts and the filling is warmed through.
Drizzle each zucchini skin with about 1/2 tablespoon light blue cheese or ranch dressing and sprinkle with chopped scallions, then serve immediately.