Stuffed Zucchini in the air fryer, are a very tasty and surprisingly easy to prepare second course, which represents a classic of Italian cuisine.
This versatile vegetable lends itself to multiple preparations ranging from first courses to side dishes: excellent in combination with other vegetables as in my recipe for Gratin Fusilli with pumpkin and zucchini and perfect as a rich side dish found in the Zucchini Salad.
In this recipe, I propose a particularly delicious and original version, stuffed with mortadella, crescenza cheese, parmesan, and chives. The combination of mortadella, crescenza, and parmesan creates a rich and enveloping filling, while the steaming, followed by the air fryer ensures an irresistible texture capable of conquering even the most demanding palates.
To prepare them I used my Ninja Combi 12-in-1 Multicooker https://www.amazon.it/dp/B0CZPKSGFV?tag=gz-blog-21&linkCode=osi&th=1&psc=1&ascsubtag=0-f-n-av_amichefriggyenonsolo
Stuffed zucchini in the air fryer is a dish that combines simplicity and taste, perfect for a family lunch or dinner. Try this recipe and let yourself be conquered by its unique flavor!
Also read these zucchini recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: for 3 medium zucchinis
- Cooking methods: Air Frying, Steaming, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 zucchini (medium)
- 2.8 oz mortadella with pistachios
- 5.3 oz crescenza cheese
- 0.7 oz grated parmesan (for the filling)
- to taste chives
- 1 pinch garlic powder
- to taste salt and pepper
- to taste grated parmesan (to gratin the zucchini surface)
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Tools
- 1 Air Fryer
- 1 Bowl
- 1 Corer
- 1 Baking Sheet
- 1 Colander
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Steps
After washing the zucchini, trim both ends and cut them in half lengthwise. Score the flesh with a knife, leaving a border of about 1/4 inch and being careful not to break or puncture the skin. This will be the space for the filling.
Blanch them in salted boiling water or with a steamer for 10 minutes, or until they soften. They should be soft but firm and not overcooked. This step is crucial to soften the zucchini, making them easier to fill and tastier.
Drain them in a colander for a couple of hours to remove excess water.
After draining well, hollow out the flesh of the zucchini with the corer or a teaspoon, transfer it to a bowl and mash it with a fork.
Roughly chop the mortadella with a knife. You can choose to use a single slice and cut it into cubes.
Add all the ingredients, salt, and pepper to taste. Mix well until you get a homogeneous mixture.
Fill the zucchinis with the stuffing mixture. Make sure to compact the filling well so that it doesn’t disperse during cooking. Transfer the stuffed zucchinis to a baking sheet lightly greased with olive oil. Sprinkle with grated parmesan and drizzle the zucchinis with olive oil.
Insert the baking sheet in the fryer and cook at 356°F for 10 minutes
The stuffed zucchinis are ready, let them cool slightly before enjoying…Bon Appetit
