Stuffed zucchini in air fryer

Tasty, light, dietary, and quick to prepare. What more could we want from life?
This dish is suitable for all ages and all types of diets.
This time, I stuffed the zucchini in a vegetarian way, but for those who want, they can also be stuffed with meat or fish, see recipes.

They are easy to make, so even beginners can succeed with this dish. To complete everything, the air fryer allows us to cook quickly without dirtying the oven.
I used disposable paper for air fryer, so I didn’t even dirty anything. They went directly from the fryer basket to the plate for serving.

I have thought of these recipes for you:

Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Air Fryer
Cuisine: Italian
Seasonality: All Seasons

346.09 Kcal

calories per serving

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Energy 346.09 (Kcal)
Carbohydrates 42.90 (g) of which sugars 3.24 (g)
Proteins 20.07 (g)
Fat 11.45 (g) of which saturated 5.57 (g)of which unsaturated 4.80 (g)
Fibers 4.51 (g)
Sodium 705.08 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 zucchini (medium)
1.5 cups breadcrumbs (Sicilian seasoned)
3.5 oz provola cheese (or other types of cheeses)
1 egg
to taste salt
to taste pepper
to taste olive oil (spray)

Stuffed zucchini in air fryer

Tools

What we need to prepare

1 Knife
1 Scoop
1 Air Fryer
1 Air Fryer Paper round

Steps

To prepare

Take the zucchini, wash them, remove the tips, and cut them lengthwise.
Choose whether to boil them for about 5 minutes in water or pass them for 8 minutes in the microwave.
Once this operation is done, use a scoop to hollow out the zucchini without piercing the shell.
Collect all the flesh and set it aside. In the boats thus obtained, place cubes of provola, about half of what you have available.
Collect the scooped flesh in a bowl where you will add the Sicilian seasoned breadcrumbs see recipe (click here), the egg and mix.
A soft mixture will form.
At this point, fill the zucchini boats with the previously obtained mixture,
cover with more pieces of provola and then put the zucchini in your fryer basket, on cooking paper.
Here’s a tip: you need to adjust the quantity of zucchini based on the size of your air fryer. I could only fit 3 zucchinis, which, when cut in half, became six boats.
I preheated the fryer as per manufacturer instructions, everyone has their own times and methods, and I cooked the vegetarian stuffed zucchini for 10 minutes at 356°F,
then, I checked with a fork if they were soft enough and left them in the basket until they cooled a bit.
If, when inserting the fork, you feel that the shell, therefore the zucchini, is still a bit firm, continue cooking for another 5 minutes, but do not raise the temperature further to avoid burning the surface of the flesh.
Now the stuffed zucchini in the air fryer are ready, enjoy your meal.