Air Fryer Zucchini Boats
These stuffed zucchini boats are packed with savory Italian-seasoned ground beef, rich tomato sauce, and a generous blanket of melted mozzarella and parmesan cheese, all nestled inside tender zucchini halves that cook up perfectly in the air fryer in under 20 minutes.
Equipment
- Air fryer (basket or oven-style) - at least 5-6 quart capacity recommended
- Large skillet or sauté pan
- Sharp chef's knife
- Cutting board
- Spoon or melon baller - melon baller recommended for clean scooping
- Paper towels
- Measuring cups and spoons
- Silicone tongs
- Small bowl - for mixing cheese
- Oil sprayer or brush
Ingredients
- 4 medium zucchini - about 6-7 inches/15-18 cm each
- 1 lb lean ground beef - 450g, 80/20 or 90/10 blend
- 1/2 medium yellow onion - finely diced
- 3 cloves garlic - minced
- 1 cup marinara sauce - 240ml, jarred or homemade
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt - plus more for the zucchini
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese - 100g, divided
- 1/4 cup grated parmesan cheese - 25g
- 1 tbsp olive oil
- Fresh basil or parsley - for garnish (optional)
Instructions
- Rinse and pat dry zucchini, trim ends, and cut each in half lengthwise. Scoop out the flesh leaving a 1/4-inch thick shell. Chop the scooped flesh and set aside. Salt the inside of each boat and place cut-side down on paper towels for 5 minutes to draw out moisture.
- Heat a large skillet over medium-high heat. Cook the ground beef until browned, breaking it into crumbles. Drain excess grease, then add diced onion and reserved chopped zucchini flesh. Sauté for 2-3 minutes until onion softens. Add garlic and cook 30 seconds until fragrant.
- Stir in Italian seasoning, garlic powder, paprika, salt, and pepper. Pour in marinara sauce and simmer for 2-3 minutes until flavors combine. Remove from heat.
- Preheat air fryer to 375°F (190°C) for 3-5 minutes. Pat the salted zucchini boats dry and brush with olive oil.
- Fill each zucchini boat with the meat mixture, pressing gently. Sprinkle with 3/4 of the mozzarella cheese. In a small bowl, mix remaining mozzarella with parmesan cheese and set aside.
- Arrange filled boats in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 8-10 minutes until zucchini is tender and filling is heated through.
- Sprinkle the reserved mozzarella and parmesan mixture over each boat. Continue cooking for 2-3 minutes until cheese is melted and golden with bubbly edges.
- Carefully transfer boats to a serving plate using silicone tongs. Garnish with fresh chopped basil or parsley and serve immediately while cheese is melted.
Notes
- Choose the right zucchini: Medium 6-7 inch zucchini work best. Avoid large ones with tough skins and more water content.
- Don't skip the salting step: Salting and patting dry draws out excess moisture, which prevents watery or soggy boats. This is the most important step.
- Cook the filling completely first: The air fryer only finishes the zucchini and melts the cheese, it does not cook raw meat. Ensure filling is fully cooked before stuffing.
- Add cheese in two stages: Adding all cheese at the start causes over-browning. The two-stage method ensures a gooey, golden top.
- Don't overcrowd the basket: Boats need space for hot air to circulate. Cook in batches if necessary.
- Use a melon baller for scooping: It provides cleaner, more uniform boats and prevents puncturing the zucchini skin.
- Make ahead tip: Prep the zucchini boats and cook the filling up to 24 hours in advance. Store separately in the refrigerator, assemble and air fry before serving.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 4-5 minutes for best texture.
- Freezing: Freezing is not recommended for the assembled boats as zucchini becomes mushy when thawed. However, the meat filling alone freezes well for up to 2 months.