Recipe of the Week 5/16: Buffalo Chicken Zucchini Skins

Yields 8 Servings 

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 

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 

Directions: 

  1.  

Combine the cream cheese and hot sauce together in a medium bowl until smooth. Add the chicken. 2. 

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). 

  1.  

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. 

  1.  

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. 

Meal Plan Check Boxes: 

2.5 Proteins 

1 Fat 

Nutritional Facts: 2 pieces, Calories: 160, Carbohydrates: 7g, Protein: 19 g, Fat: 6 g, Saturated Fat: 3g, Cholesterol: 51mg, Fiber: 2g, Sugar: 4g 

Adapted From : https://www.skinnytaste.com/air-fryer-buffalo-chicken-zucchini-skins/

www.pinterest.com/novaphysicianwellness 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 9/6: Low Carb/Sugar Pumpkin Spice Latte

Ingredients 2 fl oz brewed espresso or 4 fl oz strong coffee 6 fl oz. unsweetened milk of choice. 2 Tbsp pumpkin puree ¼ tsp vanilla extract ¼ tsp almond extract ¼ tsp ground nutmeg ¼ tsp ground cinnamon 1-2 tsp stevia or monkfruit sweetener

Recipe of the Week 8/29: Low-Carb Zucchini Enchilada

Ingredients 1 3/4 cups enchilada sauce 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 tsp olive oil 8 ounces cooked shredded chicken breast 1/2 cup minced onion

Recipe of the Week 8/22: Broiled Fish with Tomato Caper

Ingredients 2 tbsp extra virgin olive oil, divided 4 fish fillets, such as tilapia, flounder, grouper, etc 6 oz each 2 garlic cloves, crushed 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white wine kosher salt and fresh black pepper