ZUCCHINI MEATLOAF IN AIR FRYER We’re almost in summer, zucchinis are everywhere at the vegetable stands, and if we also have an air fryer, we’re all set! Today I propose a tasty and easy-to-make recipe; if you have an air fryer, the cooking will be very quick, and if not, no worries, I’ll also provide the times and methods for cooking in a traditional oven! Now follow me to the kitchen; I’ll show you how to prepare the zucchini meatloaf in the air fryer!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for a zucchini meatloaf in air fryer for 4 people
- 4 zucchinis
- 3.5 oz cooked ham
- 3.5 oz scamorza cheese (in thin slices)
- as needed extra virgin olive oil
- 1 oz breadcrumbs
- 0.7 oz cornmeal (for polenta)
- as needed salt
Necessary tools to prepare the zucchini meatloaf in air fryer
- 1 Cast Iron Skillet
- 1 Air Fryer
- 1 Oil Sprayer
- 1 Mandoline
Preparation of zucchini meatloaf in air fryer
To prepare this meatloaf, we can also plan a bit ahead. I often prepare it and get it ready by lunchtime, then let it rest in the refrigerator wrapped in parchment paper. By dinner time, it’s ready to coat and cook directly!
The first step is to wash and dry the zucchinis, then slice them lengthwise with a mandoline (be careful with your hands!) and grill them on a cast iron skillet lightly oiled.
As the zucchinis are grilled, place them on a plate and lightly salt them. Once done grilling, take a sheet of parchment paper and place it on the work surface. We are ready to assemble our meatloaf!
Lay the zucchinis slightly overlapping each other, almost covering the entire sheet of parchment paper, then cover them with the cooked ham, the thinly sliced cheese, and if you have any leftover ham, add another layer.
Now roll the meatloaf starting from the short side, using the parchment paper to help, creating a meatloaf that we will wrap in the parchment paper and let it rest in the fridge until cooking time.
Once resting is complete (or you can proceed directly to cook), use an oil sprayer to coat the entire meatloaf and then roll it in a mix of breadcrumbs and cornmeal (used for instant polenta). Wrap it again in the parchment paper and place it in the air fryer basket. Cook at 356°F for 15 minutes, then unwrap the meatloaf and finish cooking for another 5 minutes.
If you don’t have an air fryer, you can easily bake the meatloaf in a traditional oven. Follow the same methods and temperatures, but bake it wrapped for about 20 minutes, then unwrap and continue at 356°F for about 10 minutes or until golden.
An extra tip:
* Cooking times may vary from oven to oven, I recommend not to overcook and check from time to time;
* You can fill the meatloaf with any cold cuts you prefer, it’s a great recipe to use up leftover ham or salami in the fridge. You can also use mozzarella instead of cheese, but make sure it’s well-drained, or it will release liquid during cooking and wet your meatloaf;
* If there are leftovers, this meatloaf keeps well in the fridge, wrapped in parchment paper, for up to 2 days;
* There are affiliate links in this recipe.
