Air Fryer Zucchini Boats
This air fryer zucchini boats recipe turns simple summer squash into a hearty, cheesy dinner in under thirty minutes. Zucchini halves get hollowed out, pre-cooked until just tender, then packed with a savory ground beef and marinara filling. A blanket of melty mozzarella and parmesan finishes each boat, and the air fryer does all the work with barely any cleanup.
Equipment
- Air fryer With a basket or tray large enough to hold four zucchini halves
- Large skillet For browning the meat and building the filling
- Cutting board
- Sharp knife
- Small spoon or melon baller For hollowing out the zucchini
- Mixing bowl
- Microplane grater For finely grating fresh parmesan
- Instant-read thermometer Optional, to check the filling is fully cooked
Ingredients
- 2 large zucchini about 1 lb or 450g total
- 1 tablespoon extra virgin olive oil 15ml
- 1/2 pound ground beef 225g, or Italian sausage
- 1/2 cup diced yellow onion about 75g
- 2 cloves garlic minced
- 1 cup marinara sauce 240ml
- 1 teaspoon Italian seasoning blend 5ml
- 1/2 teaspoon salt 2.5ml
- 1/4 teaspoon black pepper 1.25ml
- 1/4 teaspoon red pepper flakes 1.25ml, optional
- 1 cup shredded mozzarella cheese about 110g
- 1/4 cup grated parmesan cheese about 25g
- fresh basil for garnish
Instructions
- Wash the zucchini and trim off the ends. Slice each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the seeds and some flesh, leaving a 1/4-inch thick shell. Lightly brush inside and edges with olive oil and salt.
- Preheat air fryer to 375°F (190°C). Arrange zucchini halves cut side up in a single layer in the basket. Air fry for 5-6 minutes until they begin to soften but hold their shape. Remove and blot excess moisture with a paper towel.
- Heat a large skillet over medium heat. Add ground beef, breaking it apart as it browns. Add diced onion when meat is halfway cooked, cook 3-4 minutes until onion softens. Stir in minced garlic and cook 30 seconds. Drain excess grease.
- Add marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes if using. Stir well and simmer for 3-4 minutes to meld flavors. Remove from heat.
- Spoon the meat and marinara filling evenly into each pre-cooked zucchini shell. Press down gently so it sits snugly. Divide mozzarella cheese evenly across the top and sprinkle with parmesan.
- Preheat air fryer to 350°F (175°C). Carefully place stuffed zucchini boats in a single layer in the basket. Air fry for 6-8 minutes until cheese is melted and lightly golden. Internal filling temperature should reach 160°F (71°C).
- Carefully remove zucchini boats with tongs or a spatula. Let rest for 2-3 minutes. Top with fresh basil leaves and serve warm.
Notes
- Choose zucchini that are similar in size so they cook at the same rate.
- Don't skip the pre-cook step - raw zucchini shells take much longer to soften once stuffed.
- Blot excess moisture from the shells after pre-cooking to avoid a watery final dish.
- Avoid overfilling the boats or the filling may spill over and make a mess in the basket.
- Let the air fryer fully preheat both times for the most even cooking and browning.
- Store cooled zucchini boats in an airtight container in the refrigerator for up to 3 days.
- Reheat in the air fryer at 350°F for 4-5 minutes until warmed through.
- Freezing is not recommended, as zucchini tends to turn watery and mushy once thawed.
- For a vegetarian version, swap ground beef for black beans, lentils, or plant-based meat.
- Try a Southwest variation with taco seasoning and pepper jack cheese instead of mozzarella.
Nutrition
Serving: 1zucchini boatCalories: 245kcalCarbohydrates: 9gProtein: 18gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 520mgPotassium: 540mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 12mg
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