You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer!

Ingredients

• 2 large zucchini (about 9 ounces each)
• olive oil spray
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 7 ounce shredded skinless chicken breasts (from rotiserie chicken or make in slow cooker)
• 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).
3. 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.
4. 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.