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Healthy Air Fryer Buffalo Chicken Zucchini Skins topped with melted cheese, buffalo sauce, and fresh green onions on a white serving plate.

Crispy Air Fryer Buffalo Chicken Zucchini Skins

chef Laya
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.
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Prepr Time 15 minutes
Cooking Time 15 minutes
ToTal Time 30 minutes
kitchen American
Serving 4

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!