Buffalo Chicken Stuffed Zucchini

Delicious and low carb buffalo chicken zucchini boats

5 from 1 vote

Course: Appetizer, Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 148kcal

Preheat an air fryer to 350 degrees F or 180 degrees C.
Prep the zucchini by cutting them in half and hollowing them out.
In a bowl, combine the chopped celery, garlic, peppers, chopped zucchini, hot sauce, and shredded chicken mixing until smooth.
Scoop the mixture into each of the hollowed-out zucchini then add them to the air fryer basket.
Air fry for 12 minutes, then open the air fryer basket, sprinkle the cheese on the tops and cook for another 2-3 minutes, until cheese is melted.

Preheat the oven to 400 degrees F or 204 degrees C.
Prep the zucchini by cutting them in half and hollowing them out.
In a bowl, combine the chopped celery, garlic, peppers, chopped zucchini, hot sauce, and shredded chicken mixing until smooth.
Scoop the mixture into each of the hollowed out zucchini.
Bake in the oven for 25 minutes, then top with cheese and bake for another 5 minutes, or until the cheese is melted.

Prep the filling up to two days in advance.
Use leftover rotisserie chicken or chicken breast from another meal.
Use leftover vegetables to bulk up the filling.
No leftover chicken? Cook ground chicken meat for fast and easy prep.
If you prefer a more tender zucchini you can precook them for 10 minutes before adding the filling.
Smaller zucchini may cook quicker and larger zucchini may take a bit longer so adjust the time accordingly.
Save leftover filling for another day.
Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
There are 3 WW Blue Plan SmartPoints in one serving of this.