This Air Fryer Buffalo Chicken Stuffed Zucchini offers a creative spin on classic buffalo chicken flavors by combining them with tender, roasted zucchini boats. The result is a satisfying low-carb meal that balances spicy, creamy, and cheesy elements with the fresh, mild taste of zucchini.
The mouthwatering filling features shredded chicken coated in zesty buffalo sauce and creamy cheese, complemented by crunchy celery and green onion for texture and brightness. This blend creates a harmonious medley of fiery heat, tangy richness, and savory goodness in every bite. The melty cheese topping adds indulgence while binding the flavors together perfectly.
What makes this dish stand out is its straightforward preparation and air fryer cooking method, which delivers a crispy, golden finish without deep frying or oven roasting. The individual zucchini boats also make for an elegant presentation and easy portion control, ideal for family dinners or casual gatherings.
Why Air Fryer Buffalo Chicken Stuffed Zucchini Is a Winning Recipe
This recipe brings together convenience, bold flavors, and appealing texture in a nourishing, low-carb package. It’s designed for busy home cooks who appreciate quick prep and satisfying meals without excess fuss.
- Easy Preparation and Make-Ahead Friendly — The filling comes together quickly using cooked chicken and basic pantry ingredients, with options to prep ahead and reheat flawlessly.
- Perfect Flavor Balance — Spicy buffalo sauce, creamy cheese, and fresh crunchy vegetables create a dynamic contrast that excites the palate.
- Delightful Textural Contrast — Tender zucchini boats with melty cheese and a lightly crisped top enhance every bite.
- Family-Friendly and Customizable Heat — Adjust spice levels easily to please kids or guests who prefer milder or hotter dishes.
- Minimal Cleanup and Neat Serving — Cooking in the air fryer reduces mess, and the stuffed zucchinis work as self-contained portions for stress-free serving.
Essential Ingredients for Air Fryer Buffalo Chicken Stuffed Zucchini
With common kitchen staples, you can create a gourmet-feeling stuffed zucchini that bursts with bold, comforting flavors. These carefully selected ingredients provide the perfect flavor and texture foundation.
- Medium to Large Zucchini – Provides a sturdy, low-carb vessel that holds the flavorful filling while roasting evenly.
- Cooked Shredded Chicken – The hearty protein base; leftover rotisserie chicken works perfectly for convenience.
- Buffalo Sauce – The signature spicy and tangy sauce that defines the bold flavor of the dish.
- Cream Cheese – Adds creaminess and helps bind the filling for a luscious texture.
- Shredded Cheddar or Monterey Jack Cheese – Melts beautifully to create a gooey, savory topping.
- Celery and Green Onion – Bring freshness and crunch that balance the richness of the buffalo chicken.
- Garlic Powder and Paprika (Optional) – Enhance depth and warmth in the filling without overpowering the main flavors.
Step-by-Step Guide: How to Prepare Air Fryer Buffalo Chicken Stuffed Zucchini
Making these stuffed zucchinis is simple and rewarding. You’ll prep the zucchinis by scooping and draining to prevent sogginess, mix a luscious buffalo chicken filling, stuff the boats generously, and air fry them to a golden, melty perfection. This method ensures rich flavor and satisfying texture in minimal time.
- Prepare the Zucchini – Slice zucchinis in half lengthwise and carefully scoop out the centers, leaving sturdy edges. Sprinkle the scooped zucchini with salt and let sit for 10 minutes to draw out moisture, then pat dry thoroughly with paper towels to avoid sogginess.
- Mix the Buffalo Chicken Filling – Combine shredded chicken with buffalo sauce, softened cream cheese, celery, green onions, and seasonings in a bowl. Stir well to evenly coat and bind the filling, ensuring every bite bursts with spicy, creamy goodness.
- Stuff the Zucchini Boats – Spoon the buffalo chicken mixture generously into each zucchini half, pressing lightly to fill evenly. Top each with a sprinkle of shredded cheddar or Monterey Jack cheese for a melty finish.
- Preheat the Air Fryer – Set your air fryer to 37566F (1906C) and let it preheat for about 3-5 minutes to ensure even cooking and a crisp top.
- Air Fry the Stuffed Zucchini – Place the stuffed zucchinis in the air fryer basket in a single layer without overcrowding. Cook for 10-12 minutes until the cheese is golden and bubbling and the zucchini edges are tender but firm.
- Serve Warm and Enjoy – Remove carefully from the air fryer, allow to cool slightly, then serve with additional celery sticks or a drizzle of ranch dressing to balance the spicy heat.
Perfect Pairings: What to Serve with Air Fryer Buffalo Chicken Stuffed Zucchini
For a balanced meal, pair these spicy, cheesy stuffed zucchinis with light, refreshing sides that highlight their bold flavors without overwhelming the palate. Here are great side options that complement the dish wonderfully:
- Fresh Garden Salad — Crisp lettuce, cherry tomatoes, and cucumbers tossed in a light vinaigrette add refreshing contrast.
- Celery and Carrot Sticks — Classic cooling veggies that echo buffalo wing accompaniments.
- Cauliflower Rice — Low-carb, mild, and fluffy 5 a great base to soak up any extra sauce.
- Cucumber Yogurt Dip — Cool and creamy, it soothes the spicy buffalo filling while adding brightness.
- Roasted Asparagus — Nutty, crisp spears provide seasonal texture and flavor balance.
- Quinoa Salad with Herbs — A protein-rich, fresh side for heartier appetites.
- Garlic Breadsticks — For those who want a warm, satisfying carb alongside.
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Best Practices for Storing and Reheating Air Fryer Buffalo Chicken Stuffed Zucchini
Maximize freshness and flavor of leftovers with these storage and warming tips to enjoy the dish a second time without sacrificing texture or taste.
- Allow covered leftovers to cool completely before refrigerating to prevent condensation buildup.
- Reheat stuffed zucchinis in a preheated oven at 35066F (1756C) covered with foil for 10-15 minutes to retain moisture and melt the cheese again.
- For a quick option, microwave individual portions in 30-second bursts, checking frequently to avoid overcooking.
- Freeze leftovers in airtight containers for up to two months; thaw overnight in the fridge before reheating to preserve texture.
- Add a splash of water or broth before reheating to maintain the juiciness of the zucchini and filling.
Frequently Asked Questions About Air Fryer Buffalo Chicken Stuffed Zucchini
Can I use ground turkey instead of chicken in this recipe?
Yes, ground turkey is a great substitute and can be cooked and seasoned the same way before mixing with buffalo sauce and cheese.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare and stuff the zucchinis a day in advance, then refrigerate. Air fry them fresh when ready to serve.
How do I prevent the zucchini from becoming soggy?
Salting the scooped zucchini halves and letting them sit draws out excess moisture. Thoroughly pat dry before stuffing to keep them firm.
Can I freeze the stuffed zucchinis for later?
Yes, freeze them in airtight containers once assembled (before cooking) or after cooking. Thaw overnight in the fridge before reheating.
How can I make this recipe vegetarian or vegan?
Use plant-based chicken substitutes, dairy-free cream cheese, and vegan cheese alternatives. Swap buffalo sauce for a vegan-friendly version if needed.
Air Fryer Buffalo Chicken Stuffed Zucchini
Equipment
- Air Fryer To cook the stuffed zucchini boats to a crispy finish
- Mixing Bowl To combine buffalo chicken filling ingredients
- Spoon To scoop zucchini and stuff them
- Paper towels To pat zucchini dry after salting
Ingredients
- 3 medium to large zucchini quartered lengthwise, centers scooped out
- 2 cups cooked shredded chicken rotisserie chicken works well
- 1/4 cup buffalo sauce adjust spice level as desired
- 3 tablespoons cream cheese softened
- 1/2 cup shredded cheddar or Monterey Jack cheese for topping
- 1/4 cup celery finely chopped for crunch
- 2 tablespoons green onion sliced, for freshness
- 1/4 teaspoon garlic powder optional, for depth
- 1/4 teaspoon paprika optional, for warmth
- salt for salting zucchini to draw moisture
Instructions
- Slice zucchinis in half lengthwise and scoop out centers, leaving sturdy edges. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry thoroughly with paper towels to avoid sogginess.
- In a mixing bowl, combine shredded chicken with buffalo sauce, softened cream cheese, finely chopped celery, sliced green onions, garlic powder, and paprika (if using). Mix well to coat evenly and bind the filling.
- Spoon the buffalo chicken mixture generously into each zucchini half, pressing lightly to fill evenly. Top each with shredded cheddar or Monterey Jack cheese.
- Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
- Place stuffed zucchinis in the air fryer basket in a single layer without overcrowding. Air fry for 10-12 minutes until cheese is golden and bubbly and zucchini edges are tender but firm.
- Carefully remove from the air fryer. Let cool slightly and serve warm, optionally with celery sticks or ranch dressing to balance the spicy heat.
Notes
- Salting and drying zucchini before stuffing prevents sogginess and keeps boats firm.
- Use rotisserie chicken for quick prep or any cooked shredded chicken.
- Adjust buffalo sauce amount for desired spice level to make family-friendly variations.
- Leftovers can be refrigerated and reheated covered in the oven or in short microwave bursts.
- Freezing assembled or cooked stuffed zucchinis is possible; thaw overnight before reheating.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!