Keto Buffalo Chicken Zucchini Boats (Air Fryer + Oven Option)
Keto Buffalo Chicken Zucchini Boats

Keto Buffalo Chicken Zucchini Boats (Air Fryer + Oven Option)

Do I have to use an air fryer?

If you don’t have an air fryer or are cooking for a crowd don’t worry, you can certainly still bake these. The oven instructions are also listed in the recipe card. This is a very easy recipe to prepare either way. I like the air fryer option because as I mentioned it prevents the oven from heating up my kitchen so much. I am also only cooking for two people so it makes it pretty quick and the crispy texture the air fryer provides is delicious! Keto Buffalo Chicken Zucchini Boats

Keto Buffalo Chicken Zucchini Boats (Air Fryer + Oven Option)

Ingredients

  • 2 medium zucchini
  • 2 cups chicken, cooked and shredded
  • 3 ounces cream cheese
  • 1/4 cup ranch
  • 1/2 cup shredded cheddar
  • 1/8 cup buffalo sauce
  • 1/2 cup shredded mozzarella cheese
Keto Buffalo Chicken Zucchini Boats
Keto Buffalo Chicken Zucchini Boats
  1. Air Fryer Instructions:
  2. Slice the zucchini lengthwise and use a small spoon or teaspoon to remove the inside of the zucchini and form a “boat”
  3. Preheat the air fryer to 390 degrees.
  4. Place the hollowed zucchini in the air fryer and cook 3 minutes-5 minutes until it begins to blister. (Cooking time will vary base on the size)
  5. Meanwhile, combine the cooked chicken, cream cheese, ranch dressing, shredded cheddar and buffalo sauce.
  6. Remove the precooked zucchini from the air fryer and fill with the buffalo chicken mixture.
  7. Top with the shredded mozzarella.
  8. Place the zucchini boats back in the air fryer and cook 4 minutes.
  9. Oven Instructions:
  10. Preheat oven to 350 degrees
  11. Slice the zucchini lengthwise and use a small spoon or teaspoon to remove the inside of the zucchini and form a “boat”
  12. Place the hollowed zucchini in a 9×13 baking dish.
  13. In a medium-size mixing bowl combine the cooked chicken, cream cheese, ranch dressing, shredded cheddar and buffalo sauce.
  14. Top with the shredded mozzarella.
  15. Bake 20-24 minutes until zucchini is fork-tender.

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