Stuffed zucchini in the air fryer are easy to prepare, really tasty and light.
A perfect recipe for the nice season, outdoor lunches, picnics, or even Sunday family lunch.
Few ingredients but fresh zucchini and ricotta, and you’ll taste the goodness!
This vegetarian main course is also perfect if we have friends over who don’t eat meat.
We can prepare it in advance and leave it in the refrigerator until cooking time; or we can cook the zucchini the day before and serve them cold, they’ll always be delicious!
You can never go wrong with baked stuffed zucchini, and if they are stuffed with ricotta, success is guaranteed: they are very tasty and also a great way to get kids to eat vegetables.
Parsley can be replaced with herbs like thyme or mint, which will give a fresh note. For a stronger flavor, replace Parmesan with Pecorino.
If you don’t have the special corer, you can cut the pulp with a knife and then extract it with a teaspoon. Try to select zucchinis of the same size to ensure even cooking.
(I cooked them in the air fryer but they can also be cooked in an electric oven. Bake at 355°F in a fan-forced oven for 45-50 minutes or at 375°F in a static oven for the same time).
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 252.15 (Kcal)
- Carbohydrates 15.13 (g) of which sugars 2.11 (g)
- Proteins 14.71 (g)
- Fat 16.00 (g) of which saturated 6.84 (g)of which unsaturated 3.85 (g)
- Fibers 2.30 (g)
- Sodium 993.94 (mg)
Indicative values for a portion of 180 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 for Air Fryer Stuffed Zucchini with Ricotta
- 4 zucchini (medium)
- 5.3 oz cow's milk ricotta (or mixed)
- 1 egg
- 1.8 oz Parmesan cheese (divided between filling and sprinkled on top)
- 1.8 oz breadcrumbs (divided between filling and sprinkled on top)
- 1 bunch parsley
- to taste fine salt
- to taste extra virgin olive oil
Tools
- Air Fryers
- Bowl
Steps for Air Fryer Stuffed Zucchini with Ricotta
Wash the zucchini and trim them. Cut them in half lengthwise.
Hollow out the pulp with a sharp knife or the special tool, being careful not to pierce or break them.
Salt each half, while these absorb the flavor, prepare the filling.
In a bowl, combine the chopped zucchini pulp, ricotta, egg, grated cheese, chopped parsley, and a pinch of salt.
Mix well and then add the breadcrumbs.
One last stir and the filling is ready.
Fill our zucchini (I do it with my hands).
Sprinkle a mix of breadcrumbs and grated cheese on top.
Place them in the air fryer basket, spray a little oil on top, and cook for about 18/20 minutes at 375°F.
(Each air fryer has its own timing, always check).
The ricotta zucchini are ready to be served
Enjoy your meal.
Tips and Notes
Once the stuffed ricotta zucchini are cooked, let them cool slightly and they are ready to be served.
They are also delicious cold, the next day!
If we don’t consume them all immediately, put them in an airtight container and keep them in the refrigerator.
When serving, choose whether to heat them or let them come to room temperature, they will always be excellent.
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