📋 Buffalo Chicken Zucchini Pizza Recipe
This healthy zucchini pizza recipe, with spicy buffalo chicken added to the mix, is the perfect healthier game day snack that's low carb and Weight Watchers friendly.
Servings 24 servings
Calories 30kcal
Ingredients
- 2 whole medium zucchinis sliced
- ¼ cup pizza sauce ½ teaspoon per bite
- 1 ½ cup pulled or shredded chicken * I use leftover rotisserie chicken, but you can use any type of chicken or canned chicken breast
- ¼ cup buffalo sauce *I use Franks' Red Hot Buffalo Sauce
- 1 cup low-fat shredded mozzarella cheese
Garnish
- ranch dressing
- crushed red pepper
Instructions
OVEN:
- Preheat oven to 500 degrees F/260 degrees C and spray a cookie sheet(s) with non-stick spray.
- Pull chicken (see video in NOTES) Then mix buffalo sauce with chicken.
- Slice both zucchinis into 12 circles (about a ¼ inch thick) and place on cookie sheet, leaving space between.
- Cook zucchini for 2 minutes on each side.
- Add ½ teaspoon of pizza sauce to the top of each piece of zucchini.
- Then add about a heaping teaspoon of buffalo chicken, dividing evenly among the 24 pieces. *However, don't add too much or it will slide off; you may have a little left over.
- Sprinkle with mozzarella cheese, dividing evenly between all the zucchini bites.
- Return to oven for 2 additional minutes or until cheese is bubbly.
Garnish
- Garnish with a small dollop of ranch dressing and for extra spicy, sprinkle with crushed red pepper if desired. Serve warm.
AIR FRYER:
- Pull chicken (see video in NOTES) Then mix buffalo sauce with chicken.
- Slice both zucchinis into 12 circles (about a ¼ inch thick) and place in air fryer basket or drawers, leaving space between. Spray with a few pumps of non-propellant cooking oil.
- Cook zucchini for 2 minutes on each side at 400 degrees F/204 degrees C.
- Add ½ teaspoon of pizza sauce to the top of each piece of zucchini.
- Then add about a heaping teaspoon of buffalo chicken, dividing evenly among the 24 pieces. *However, don't add too much or it will slide off; you may have a little left over.
- Sprinkle with mozzarella cheese, dividing evenly between all the zucchini bites.
- Airfry for 3-5 minutes at 400 degrees F/204 degrees C until cheese is melted and fork can easily go through the zucchini.
Garnish:
- Garnish with a small dollop of ranch dressing and for extra spicy, sprinkle with crushed red pepper if desired. Serve warm.
Notes
Expert Recipe Tips:
- Pre-cook the zucchini – Giving the zucchini slices a quick pre-cook (as the recipe instructs) helps remove excess moisture so your bites stay firm instead of soggy.
- Don’t overload the toppings – Too much chicken or sauce can cause the toppings to slide off. A heaping teaspoon of chicken per slice is plenty.
- Shred the chicken finely – Smaller pieces stick to the zucchini better, making the bites easier to eat in one go.
- Adjust spice to taste – For less heat, mix half buffalo sauce and half ranch before adding to the chicken. For more heat, add extra crushed red pepper or a dash of hot sauce.
- Make it your own – Swap buffalo sauce for BBQ, pesto, or marinara to suit different taste preferences.
- Serve immediately – These are best eaten fresh while the zucchini is tender and the cheese is still gooey.
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- Buffalo Wing Sauce: If you don’t like spicy foods, you can swap buffalo sauce for BBQ sauce, honey garlic sauce, or even plain tomato pizza sauce for a milder version.
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- Pizza Sauce: You can use pasta or marinara sauce instead.
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- Cheese: Low-fat mozzarella melts well and keeps the recipe light, but you can use cheddar, Monterey Jack, or a dairy-free cheese alternative if you prefer.
Nutrition
Calories: 30kcal | Carbohydrates: 1g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
