The air fryer stuffed zucchini with sausage is a rustic and tasty recipe, perfect for serving a complete main course with a touch of lightness.
In this version, cooked in the air fryer, the zucchini remain soft inside and slightly crispy outside, with a creamy and flavorful filling.
I used a mix of Norcia sausage and classic sausage, to give the dish a more intense but balanced flavor.
They are ideal to serve hot or at room temperature. Great for a quick dinner or a family lunch, and cut into smaller cylinders, they are perfect for a buffet.
In short, a tasty main course ready in a few minutes.
I’m sure that the air fryer stuffed zucchini with sausage will win you over too.
And don’t worry, because if you don’t have an air fryer, I’ll suggest how to cook them in the oven.
Want to discover more tasty recipes with stuffed vegetables or zucchini? Read the other interesting proposals and don’t miss the tips and FAQs at the bottom of the recipe.
READ THE FAQs AND USEFUL TIPS AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Air Frying, Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter and Spring
Ingredients
- 4 zucchini
- 8.8 oz sausage
- 1 egg
- 1.8 oz grated Parmesan cheese (or Grana)
- 1 tbsp onion
- 1/4 cup dry white wine
- 1 drizzle extra virgin olive oil
- fine salt
- pepper
- rosemary
Tools
- Corer
- 1 Air Fryer
- 1 Container for air fryer
Steps
Remove the sausage casing and sauté it in a pan with oil and chopped onion. Let the sausage brown (the Norcia sausage remains redder than the regular one), then turn off the heat and let it cool, removing the pan from the burner.
Wash, trim, and cut the zucchini in half to create logs to hollow out with the corer.
Empty the central part and, if desired, you can add the pulp to the sausage sauté (in this case, the zucchini should be hollowed out before cooking the sausage).
Break the egg into a container or plate, add the Parmesan, and mix with a fork.
Add the sausage.
Let the ingredients blend and then pour everything into a piping bag, cutting the tip to size (this is for a cleaner job, but you can also use your hands to fill).
Fill each log well, trying to press the filling a bit.
Place the logs in the paper tray and season with a drizzle of oil, salt, pepper, and white wine. Finally, add the white wine.
Cook in the air fryer for 16 minutes at 356°F. In the oven, it will take about 30 minutes at 356°F. Serve hot or warm.
Useful Tips
Which zucchini to use? Medium and straight zucchini are perfect for hollowing out with the corer. If you prefer, you can also use round zucchini, adjusting the cooking times.
Richer filling? Add diced smoked provola or scamorza for a melty center.
No eggs? You can omit them and bind the mixture with a bit of breadcrumbs and a splash of milk (even plant-based).
How to avoid undercooked zucchini? If they are very large, you can blanch them for 2 minutes before stuffing them, or slightly extend the cooking time.
Want a crispy crust? Sprinkle the surface with breadcrumbs mixed with Parmesan before cooking.
FAQ (Frequently Asked Questions)
Can I use only regular sausage or another type of meat?
Sure! You can replace the sausage with ground meat (beef or chicken) or even a mix of meat and vegetables for a lighter version.
Can they be prepared in advance?
Yes, you can stuff them and keep them raw in the fridge for a few hours, or cook them and reheat in the air fryer or microwave before serving.
How long do they last?
In the fridge, in an airtight container, they last 2 days. Freezing is not recommended if already cooked, due to the texture of the zucchini.
