Stuffed round zucchini in the air fryer: tasty and light, ready in minutes and perfect for summer.
This recipe is a quick and lighter alternative to the classic oven, with a surprising result: zucchini soft, a flavorful filling, and a golden, crispy surface.
The secret lies in the simplicity of the ingredients, all easily available and genuine: fresh and sun-dried tomatoes, eggs, parmesan, bread, cooked ham, and the inevitable aromatic herbs.
The heart of the dish is a soft yet firm filling, which also suits those following a balanced diet or wanting to serve a rich second course without excess.
Cooking in the air fryer not only saves time but also ensures an even and inviting gratin without the use of large amounts of oil. In just a few minutes, the zucchini are ready to enjoy, alone or accompanied by a fresh salad or a cereal side dish.
Ideal to prepare in advance, these stuffed zucchini are also excellent cold or at room temperature: perfect for a light dinner, an outdoor lunch, or an appetizer different from the usual.
With this recipe, you can serve a tasty, healthy dish suitable for the whole family, making the most of the air fryer’s potential. All you have to do is try them!
Stuffed round zucchini in the air fryer: tasty and light, to prepare on any occasion, even at the last minute.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Air Frying
- Cuisine: Creative
- Seasonality: Summer, Summer, Autumn
Ingredients
- 2 round zucchini
- 2 tablespoons cooked ham (diced)
- 2 tomatoes
- 2 sun-dried tomatoes in oil
- 2 tablespoons grated parmesan
- 2 tablespoons breadcrumbs
- 1 egg
- basil
- parsley
- extra virgin olive oil
- salt
- black pepper
Steps
Wash the zucchini, cut off the tops, and hollow them out, setting aside the pulp.
Blanch the zucchini in lightly salted water for about 6-7 minutes, then drain them upside down.
Dice the pulp, tomatoes, and chop the sun-dried tomatoes. Pour everything into a pan. Season with a drizzle of oil and cook for about 5 minutes. Salt and pepper before turning off and let cool.
Pour the cooked ingredients into a bowl and add the grated parmesan and breadcrumbs.
Add the diced cooked ham and oil.
Break the egg and mix it in well with the rest.
Finally, add the hand-torn herbs (basil and parsley).
Fill the zucchini with the mixture, spray with a little oil, and sprinkle a small amount of parmesan on the surface. Place the zucchini in the air fryer basket, lined with perforated parchment paper.
Cook for 10′ at 340°F (170°C) and, if needed, another 2 or 3 minutes at 375°F (190°C) (depending on the air fryer. Mine were ready after 10 minutes).)
Variations and Tips
Vegetarian: Omit the ham and add cubes of mozzarella or smoked scamorza, or legumes.
Leftover stale bread? Coarsely blend it for a rustic breadcrumbs perfect for gratin.
Raw zucchini: You can cook them directly without blanching, but extend the air fryer cooking at 320°F (160°C) for 15-18 minutes.
No air fryer? Bake at 355°F (180°C) static for 25-30 minutes, last 5 min in grill mode.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes! You can cook them, let them cool, and store them in the fridge for up to 2 days. Warm them for 3-4 minutes in the air fryer at 300°F (150°C) before serving.
Can they be frozen?
Better not raw. Cooked, yes, but with a firm filling. Thaw in the fridge and then reheat in the air fryer.
Can I make them without ham?
Of course! You can replace it with mashed legumes (like chickpeas or lentils), chopped black olives, or diced grilled vegetables.
