Air Fryer Buffalo Chicken Zucchini Skins

These air-fried, low-carb zucchini skins with buffalo chicken and cheese will make you forget about the carbohydrates!

Ingredients:

1. Two big zucchini, each weighing around nine ounces
2. olive oil spray
3. half a teaspoon of salt
4. 1/4 teaspoon of garlic powder
5. One-fourth teaspoon of paprika
6. Chicken with Buffalo Wings Using rotisserie chicken or a slow cooker  shred 7 ounces of skinless chicken breasts for stuffing
7. One ounce Softened cream cheese with one-third less fat
8. Four tablespoons of crumbled blue cheese or gorgonzola
9. 1/4 cup light blue cheese or ranch dressing
10. plus additional for pouring over top
11. Two tsp finely chopped scallions

Method:

1. In a medium bowl, blend together the cream cheese and spicy sauce until smooth. Include the chicken.
2. To get eight pieces, cut the zucchini in half lengthwise and then again in half. Save the pulp for later purpose and scoop out the pulp on each piece, leaving a 1/4-inch shell on both edges.
3. Lay the peels of the zucchini onto a surface. Olive oil should be sprayed on both sides, followed by salt and garlic powder and paprika on the sliced side.
4. Cook in batches for 8 minutes at 350°F, or until crisp-tender. Spoon three to four teaspoons of buffalo chicken onto each skin, then evenly divide half a teaspoon of cheese on top. Simmer for a further two minutes or until cheese is melted. Serve immediately with scallions on top and a sprinkle of half a spoonful of blue cheese dressing.