Ingredients
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2,7
-
1
-
1/2,1/4
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1/4,4
-
1/4,1/4
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2
-
-
-
-
-
-
-
-
-
Directions
These are make a great appetizer, side dish or afternoon snack! Ive a sucker for everything buffalo sauce!! If you want to make a dip, try my buffalo chicken dip or make these Buffalo Chicken Egg Rolls or Buffalo Chicken Meatballs!,,I love these zucchini skins as a low carb snack or appetizer. They are also a great way to get more veggies in your day! I have a variation of these in my air fryer cookbook that I love, which inspired this recipe. If you want to make the chicken ahead, you can refrigerate up to 4 days. They are easy to scale up or down.,If you dont have an air fryer you can make them in the oven, bake 375 15 min, then add the chicken and bake 4 minutes more.,If you dont like blue cheese or gorgonzola cheese, try them with mozzarella or cheddar cheese.,Buffalo Chicken Lettuce Wraps,Buffalo Chicken Strips,Stuffed Buffalo Chicken Roll Ups,Buffalo Chicken Meatballs,Buffalo Chicken Egg Rolls
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Steps
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1
Done
|
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), |
|
2
Done
|
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. |
|
3
Done
|
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. |
