Last updated on September 23rd, 2021
These Air Fryer Buffalo Chicken Zucchini Boats are a tasty way to use up all of that fresh zucchini from your garden. They’re also a fantastic way of using up any leftover rotisserie chicken you may have left over, sitting in your refrigerator.
Tips & Tricks on making Air Fryer Buffalo Chicken Zucchini Boats
zucchini or yellow summer squash
leftover rotisserie chicken breast
ground black pepper
When it comes to zucchini dishes, I typically use summer (yellow) squash and zucchini interchangeably as they have a complimentary taste, texture and flavor profile. The cream cheese gives the filling a richness and the sour cream a tanginess that I love. However, feel free to leave out or skip either one of those if that is too rich for you. The rest of the ingredients are a matter of taste, and some may like these spicy boats a little bit spicier than others, so feel free to bump up the spice if you can handle it.
Prepare air fryer by preheating air fryer to 400°. Spray air fryer basket with vegetable oil -based cooking spray.
Rinse zucchini well; trim ends and cut in half lengthwise. Scoop out seeds from middle part of zucchini – fleshy bits, using a melon baller or a small spoon. Discard.
Arrange zucchini shells in the air fryer basket and cook for 3 – 5 minutes, or until zucchini just begins to soften. Remove from basket promptly to cool while preparing filling.
In a medium-sized bowl, combine chicken breast, cream cheese, sour cream, tabasco sauce, cayenne pepper, green onions, dill, garlic powder, and black pepper. Mix well.
Spoon filling liberally into the zucchini shells. If needed, hold zucchini in one hand and pinch the sides while filling using the other hand to make work easier.
Fill the zucchini boats with the leftover rotisserie chicken mixture until they are piled high.
Carefully sprinkle the shredded cheddar cheese on top, pressing the cheese into the meat mixture slightly with the back of a spoon just enough so that it doesn’t easily fall off.
Cook in air fryer for 4 – 6 minutes or until hot and zucchini is crispy.
Sprinkle with additional tabasco sauce and cheddar cheese if desired. Optionally, you can add ranch dressing if you’d like