Stuffed zucchini in air fryer is my foolproof recipe for Ligurian-style stuffed zucchini cooked in an air fryer instead of a traditional oven. After cooking MICRO-WAVE STUFFED ZUCCHINI recently, since Diana was born, I’ve been using it a lot for cooking desserts like the Soft Cake or the MUFFINS, but also main courses like the Turkey Roulade in Air Fryer, and the Sea Bream in Air Fryer.
Consequently, here is one of my absolute favorite recipes, a Main Course but, in Summer, it’s also a single dish to eat at room temperature!
And I’ll tell you more, my grandfather, who was a great bread connoisseur, instead of a sandwich with a cutlet, would put the GENOESE STUFFED including stuffed zucchini, inside the SOFT MILK BREAD ROLLS he bought from the bakery under his house… and guys, try it because it’s truly out of this world!
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- Difficulty: Easy
- Cost: Cheap
- Cooking methods: Air Frying, Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 21 oz zucchini
- 5 oz ricotta
- 2 oz Parmesan cheese
- 1 oz breadcrumbs
- 1 onion
- 1 egg
- marjoram
- oregano
- extra virgin olive oil
- salt
Tools
- 1 Air Fryer
Preparation
Clean and wash the zucchini and remove the ends.
Place the zucchini in a pot full of cold water and bring to a boil.
Cook the zucchini for about 20 minutes, until they are soft but not mushy.
Drain the zucchini from the water and let them cool down.
Cut the zucchini in half lengthwise with a knife.
Then hollow out the inside of the zucchini with a teaspoon while keeping the zucchini whole.
Finely chop the zucchini filling with a knife.
Peel an onion and chop it finely.
If desired, for convenience, you can blend both the onion and the zucchini filling.
Heat a drizzle of oil in a pan.
Add the onion and sauté until golden.
Add the zucchini filling and cook it together with the onion for about 6-7 minutes, so it gains flavor and loses excess moisture.
Now, in a bowl, place the ricotta together with the egg and the grated Parmesan.
Also add the marjoram and mix everything to create a cream.
Then add the sautéed and cooled zucchini filling and adjust the salt.
In the meantime, grease a baking dish with a little oil and sprinkle with a little breadcrumb.
Arrange the hollowed-out zucchini on the base, then start filling them using a teaspoon.
If desired, you can transfer the filling into a piping bag and fill them like that.
Finish filling all the zucchini.
Finally, sprinkle the top with breadcrumbs, oregano, and a drizzle of oil.
Cook the stuffed zucchini in the air fryer at 356°F for 25-30 minutes, or until the surface is golden.
Remove the stuffed zucchini from the air fryer and serve while hot.
Storage
The stuffed zucchini in air fryer can be stored for 3 days in the refrigerator.
