Yields 8 Servings
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
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).
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.
Meal Plan Check Boxes:
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/
Found by: Brianna Lawless, MS, RDN