The stuffed zucchini in the air fryer is a simple, quick recipe perfect for summer. They can be prepared in a few minutes with very few ingredients, making them an ideal solution for emptying the fridge: just choose the ingredients you have on hand and let your creativity flow. In this version, I opted for a light yet tasty filling with ricotta and sun-dried tomatoes, two ingredients that together offer a delicate yet decisive flavor.
The cooking can be done either in a traditional oven or an air fryer: the latter option saves time and energy by cooking at lower temperatures and in shorter times. Below you will find both methods, so you can choose the one you prefer.
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ALSO CHECK OUT THESE SUPER EASY ZUCCHINI RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients
- 1 zucchini
- 4 sun-dried tomatoes
- 3.5 oz ricotta
- to taste grated Parmesan (optional)
- to taste salt
Tools
- Air Fryer
Steps
First, wash and dry the zucchini, then cut it in half lengthwise. Using a teaspoon, gently scoop out the inside, being careful not to break the edges, and set aside the obtained pulp.
Transfer the pulp to a bowl and add the drained ricotta and chopped sun-dried tomatoes. Add a pinch of salt and mix well until you get a homogeneous mixture.
At this point, fill the two zucchini halves with the prepared filling, smoothing the surface well.
Place the zucchinis in the air fryer basket and cook at 356°F for about 15 minutes. After 10 minutes, open the basket and add the grated Parmesan (optional ingredient), then continue cooking for the remaining 5 minutes.
For traditional oven cooking, we recommend cooking the zucchinis in a preheated static oven at 374°F for about 25 minutes, placing them on a baking sheet lined with parchment paper. Towards the end of cooking, if you want a more golden surface, you can activate the grill for 2-3 minutes.
Once cooked, let them cool slightly. You can serve them as is or with some chickpea hummus. Enjoy your meal!
Tips for you
– You can enrich the filling by adding black olives, capers, tuna, or whatever you have in the fridge: this is a perfect pantry-clearing recipe!
– If you prefer a more creamy consistency, you can blend the zucchini pulp before adding it to the ricotta.
– The recipe is also perfect cold: you can prepare it in advance and enjoy it at room temperature.
– If you use the oven, we recommend placing the zucchinis on a baking sheet lined with lightly greased parchment paper, to prevent them from sticking to the base.
– The Parmesan is optional, but it gives a tasty gratin: you can also replace it with breadcrumbs or a mix of grated cheeses.
✔ For this recipe, I used the COSORI air fryer TURBO BLAZE 6 liters: you can find it on Amazon clicking here.
Don’t miss the latest recipe for → vegetable rolls with rice paper: super quick and easy to make, and extremely crunchy!
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