Why You’ll Love These Healthy Air Fryer Buffalo Chicken Zucchini Skins
These Air Fryer Buffalo Chicken Zucchini Skins are everything you want in a snack or appetizer—crispy, cheesy, spicy, and surprisingly healthy. Unlike traditional potato skins, this recipe swaps out heavy carbs for zucchini, making it a low-carb, keto-friendly option without sacrificing flavor.
- Guilt-Free Flavor – All the taste of buffalo chicken with far fewer calories and carbs. Zucchini acts as a light, crisp base that pairs beautifully with spicy buffalo sauce.
- Quick & Easy – With just 30 minutes from start to finish, this recipe is perfect for busy weeknights or last-minute entertaining.
- Perfect for Any Occasion – Whether it’s a game-day appetizer, a party snack, or a fun weeknight dinner, these zucchini skins are guaranteed to be a hit.
- Kid-Friendly & Customizable – Keep them mild for the kids, or go extra spicy for buffalo lovers. You can also switch up the cheese or toppings to suit your family’s taste.
Ingredients You’ll Need
The beauty of these Air Fryer Buffalo Chicken Zucchini Skins is how simple and accessible the ingredients are. Most of them are pantry or fridge staples, making this recipe both affordable and convenient.
- Fresh Zucchini – Choose medium-sized zucchini so they’re big enough to stuff but still cook quickly in the air fryer.
- Shredded Chicken – A great way to use leftover chicken breast, or save time by using rotisserie chicken. It makes the filling hearty and protein-packed.
- Buffalo Sauce & Cheese – The classic pairing that delivers bold flavor. Use your favorite buffalo wing sauce and shredded mozzarella or cheddar for melty goodness.
- Optional Toppings – Ranch dressing, blue cheese crumbles, sour cream, or green onions can elevate the final dish, adding creaminess and a cooling balance to the heat.
How to Make Air Fryer Buffalo Chicken Zucchini Skins
Making these zucchini skins is quick and fuss-free, thanks to the air fryer. With a few easy steps, you’ll have a plate of crispy, spicy bites ready to serve.
- Prep the Zucchini – Slice zucchini in half lengthwise, scoop out the center with a spoon to create a “boat,” and pat dry with a paper towel. This ensures they cook up crispy instead of soggy.
- Mix the Filling – In a bowl, combine shredded chicken with buffalo sauce and half of the shredded cheese. Stir until everything is coated evenly.
- Air Fry to Perfection – Arrange zucchini halves in the air fryer basket, spoon in the buffalo chicken mixture, sprinkle with extra cheese, and cook at 375°F (190°C) for about 10–12 minutes until golden and bubbly.
- Garnish & Serve – Top with green onions, a drizzle of ranch or blue cheese dressing, and serve immediately while hot and crispy.
Tips for the Best Results
Even though this recipe is simple, a few small tricks can take your Air Fryer Buffalo Chicken Zucchini Skins from good to absolutely irresistible.
- Avoid Soggy Zucchini – After scooping out the zucchini, sprinkle lightly with salt and let sit for a few minutes. Pat dry to remove excess moisture before filling.
- Spice Level Control – If you prefer mild heat, use a lighter buffalo sauce or mix in a little ranch to tone down the spice. For spice lovers, add extra hot sauce or a pinch of cayenne pepper.
- Cheese Choices – While mozzarella melts beautifully, sharp cheddar adds tang, and pepper jack brings an extra kick. Mix and match for flavor variety.
- Storage & Reheating – Store leftovers in an airtight container for up to 2 days. To reheat, pop them back into the air fryer for 3–4 minutes to restore crispiness.
Variations & Serving Ideas
One of the best parts about this recipe is how flexible it is. You can easily adapt Air Fryer Buffalo Chicken Zucchini Skins to fit your diet, flavor preferences, or the occasion.
- Keto & Low-Carb Twist – Keep it heavy on the cheese and chicken, light on the sauce, and serve with a creamy keto-friendly dip.
- Vegetarian Option – Replace chicken with black beans, chickpeas, or even crumbled tofu for a protein-rich meat-free version.
- Party-Style Platter – Slice zucchini into smaller pieces before filling for bite-sized, finger-friendly appetizers perfect for entertaining.
- Dipping Sauces – Serve alongside ranch, blue cheese dressing, garlic aioli, or even avocado crema for extra dipping fun.
Crispy Air Fryer Buffalo Chicken Zucchini Skins
These Air Fryer Buffalo Chicken Zucchini Skins are a healthier twist on classic potato skins, packed with spicy buffalo chicken, melty cheese, and fresh zucchini. Ready in just 30 minutes, they make the perfect low-carb appetizer, party snack, or quick weeknight bite.
Ingredients
- 4 medium zucchini
- 2 cups cooked shredded chicken rotisserie or leftover
- 1/2 cup buffalo sauce adjust to taste
- 1 cup shredded mozzarella or cheddar cheese divided
- 2 tbsp olive oil
- 1/4 tsp salt to help remove moisture
- 1/4 tsp black pepper
- Optional toppings: ranch or blue cheese dressing green onions, blue cheese crumbles
Instructions
Prepare the Zucchini:
- Slice zucchini in half lengthwise.
- Scoop out the center with a spoon to create “boats.”
- Sprinkle lightly with salt and pat dry with paper towels.
Make the Filling:
- In a bowl, combine shredded chicken, buffalo sauce, and half of the shredded cheese.
- Mix until chicken is well coated.
Assemble:
- Brush zucchini boats with olive oil and season with black pepper.
- Spoon the buffalo chicken mixture into each zucchini half.
- Sprinkle remaining cheese on top.
Air Fry:
- Preheat air fryer to 375°F (190°C).
- Arrange stuffed zucchini skins in a single layer in the basket.
- Cook for 10–12 minutes, until zucchini is tender and cheese is golden and bubbly.
Serve:
- Garnish with green onions, ranch, or blue cheese dressing.
- Serve hot and enjoy!
